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Turkey Meatballs in Pumpkin Sage Sauce Recipe

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3.9 from 4 reviews

These Turkey Meatballs in Pumpkin Sage Sauce combine tender, juicy ground turkey meatballs infused with fresh herbs and parmesan, cooked to perfection in a rich, creamy pumpkin and sage sauce with a hint of maple syrup. This comforting dish is perfect for fall and pairs beautifully with pasta or mashed potatoes.

Ingredients

Turkey Meatballs

  • 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
  • 3 tablespoons milk
  • 1/2 cup finely minced onion
  • 4 garlic cloves, pressed through garlic press
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 large whole egg plus 1 yolk
  • 1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • Olive oil or avocado oil, for brushing and frying

Pumpkin Sage Sauce

  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely minced onion
  • 6 cloves garlic, pressed through garlic press
  • 2 teaspoons Italian seasoning
  • 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoons salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken stock
  • 1/2 cup grated parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage
  • Fried sage leaves, optional garnish

Instructions

  1. Prep Ingredients: Begin by gathering and prepping all turkey meatball ingredients as listed so they are ready and organized for use.
  2. Soak Breadcrumbs: In a large bowl, add the breadcrumbs and pour over the milk. Let soak for 2 to 3 minutes. Then add the onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs; mix thoroughly with a fork until well combined.
  3. Combine Turkey: Add the ground turkey, salt, and pepper to the mixture. Gently combine with a light hand just until incorporated. The mixture will be sticky and moist, which is normal.
  4. Form Meatballs: Using a 2-tablespoon scoop, portion the meat mixture into balls onto a parchment or wax paper-lined platter. Place in the freezer for 20 to 25 minutes to chill and firm for easier handling.
  5. Shape Meatballs: Wet your palms lightly with water or a small amount of oil, then gently roll each portion into a smooth, round meatball.
  6. Brush with Oil: Brush each meatball lightly with olive oil. Heat a large heavy-bottom skillet (preferably non-stick or cast iron) over medium-high heat and add about 4 tablespoons of oil.
  7. Fry Meatballs: When oil is hot, add a batch of meatballs, searing and browning them briefly. Reduce heat to medium or medium-low and continue cooking for about 10 minutes, turning to brown all sides and cooking through until internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter and repeat with remaining meatballs.
  8. Prep Sauce Ingredients: Prepare all pumpkin sage sauce ingredients as listed for easy assembly.
  9. Sauté Aromatics: Wipe out skillet, then add ghee (or butter) and olive oil. Once melted and skillet hot, add minced onion and sauté for 2 to 3 minutes until softened.
  10. Add Garlic and Seasoning: Stir in garlic and Italian seasoning and cook until aromatic.
  11. Create Sauce Base: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
  12. Simmer Sauce: Let the sauce gently simmer for 2 to 3 minutes to meld flavors.
  13. Finish Sauce: Remove from heat and whisk in grated parmesan, heavy cream, maple syrup, and chopped fresh sage.
  14. Combine Meatballs and Sauce: Add cooked meatballs into the sauce and let them warm through for a few minutes.
  15. Serve: Garnish with fried sage leaves if desired. Serve meatballs and pumpkin sage sauce over preferred pasta like gnocchi, linguini, penne, bow ties, or mashed potatoes.

Notes

  • Using dark meat ground turkey (93/7) ensures juicier meatballs.
  • Soaking breadcrumbs helps keep meatballs moist and tender.
  • Chilling meatballs before cooking prevents them from falling apart during frying.
  • You can substitute avocado oil for olive oil for a different flavor.
  • Fried sage leaves add a crispy aromatic garnish but are optional.
  • Serve with your favorite pasta or mashed potatoes to complete the meal.

Find it online: https://bitezly.com/turkey-meatballs-in-pumpkin-sage-sauce-recipe/