# Ingredient List:
→ Meatballs
01 - 1.5 lbs ground turkey (93% lean)
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1/4 cup finely chopped yellow onion
06 - 2 cloves garlic, minced
07 - 1 tablespoon chopped fresh sage
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil (for browning)
→ Pumpkin Sage Sauce
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 (15 oz) can pumpkin puree
16 - 1 cup chicken broth
17 - 1/2 cup heavy cream
18 - 1/4 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh sage
20 - 1 teaspoon dried thyme
21 - 1/4 teaspoon ground nutmeg
22 - Salt and black pepper, to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Steps:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan cheese, egg, onion, garlic, fresh sage, dried thyme, salt, and black pepper until just combined. Avoid overmixing to maintain tenderness.
02 - Shape the mixture into approximately 24 meatballs, each about 1 inch in diameter. Arrange them on a parchment-lined plate or baking sheet.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to evenly brown all sides for 2 to 3 minutes per side. Remove browned meatballs and set aside.
04 - In the same skillet, add 1 tablespoon olive oil. Cook the chopped onion over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in pumpkin puree and chicken broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
06 - Reduce heat to low. Stir in heavy cream, Parmesan cheese, fresh sage, dried thyme, and ground nutmeg. Season with salt and black pepper to taste. Simmer for 5 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
07 - Carefully add browned meatballs to the sauce, ensuring they are submerged. Cover and simmer on low heat for 15 to 20 minutes, or until meatballs reach an internal temperature of 165°F.
08 - Cut one meatball to verify it is fully cooked through.
09 - Serve meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, additional Parmesan, and red pepper flakes if desired.
