Description
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Turkey Meatballs in Pumpkin Sage Sauce
Ingredients:
Turkey Meatballs:
1 ½ cups fresh breadcrumbs (or panko)
3 tbsp milk
½ cup finely minced onion
4 garlic cloves, pressed
1 tbsp chopped fresh sage
1 tbsp chopped parsley
1 ½ tsp Italian seasoning
½ cup grated Parmesan cheese
1 large egg + 1 yolk
1 ½ lbs ground turkey (93/7 lean-to-fat ratio)
1 ¼ tsp salt
¼ tsp black pepper
Olive oil or avocado oil for frying
Pumpkin Sage Sauce:
2 tbsp ghee or unsalted butter
1 tbsp olive oil
½ cup finely minced onion
6 garlic cloves, pressed
2 tsp Italian seasoning
1 (15 oz) can + 1 cup organic pumpkin puree
1 ½ tsp salt
¼ tsp black pepper
1 ¾ cups chicken stock
½ cup grated Parmesan cheese
¼ cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
Optional: Fried sage leaves for garnish
Directions:
Prepare Meatballs: Soak breadcrumbs in milk for 2-3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg, and yolk. Mix well. Add turkey, salt, and pepper; gently combine until sticky and moist. Form 2-tbsp-sized meatballs and chill for 20-25 minutes.
Cook Meatballs: Heat 4 tbsp oil in a skillet over medium-high heat. Brown meatballs, then cook on medium heat until fully cooked (165°F internal temperature). Set aside.
Make Sauce: In the same skillet, heat ghee and oil. Sauté onion for 2-3 minutes. Add garlic and Italian seasoning; stir until aromatic. Whisk in pumpkin puree, salt, pepper, and chicken stock. Simmer for 2-3 minutes.
Finish Sauce: Turn off heat and whisk in Parmesan, cream, maple syrup, and chopped sage.
Combine and Serve: Add meatballs to the sauce and let warm for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, pasta, or mashed potatoes.
Prep Time: 1 hour
Kcal: 450 per serving
