# Components:
→ Meatballs
01 - 1.5 pounds 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 ground 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 can (15 ounces) pumpkin puree (not pumpkin pie filling)
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)
# Method Steps:
01 - In a large bowl, gently mix ground turkey, panko, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper until just combined, avoiding overmixing.
02 - Form mixture into approximately 24 meatballs, each about 1 inch in diameter, and arrange on a parchment-lined plate or baking sheet.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to evenly brown all sides, about 2 to 3 minutes per side. Remove and set aside.
04 - Add remaining olive oil to skillet. Sauté chopped onion over medium heat until softened, approximately 5 minutes. Stir in 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; add heavy cream, Parmesan, fresh sage, thyme, nutmeg, salt, and pepper. Simmer, stirring frequently, until sauce slightly thickens, about 5 to 10 minutes.
07 - Carefully add browned meatballs to sauce. Submerge them fully, cover, and simmer over low heat for 15 to 20 minutes until meatballs reach an internal temperature of 165°F and sauce thickens.
08 - Slice a meatball to ensure it is cooked through with no pink center.
09 - Plate meatballs with sauce over desired base such as pasta, mashed potatoes, or polenta. Garnish with fresh sage, extra Parmesan, and optional red pepper flakes.
