Description
A comforting dish with tender turkey meatballs in a creamy pumpkin sage sauce, perfect for chilly evenings.
Ingredients
Scale
- 1.5 lbs ground turkey (preferably 93% lean)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves (for garnishing)
- Grated Parmesan cheese (for garnishing)
- Red pepper flakes (for garnishing)
Instructions
- In a large bowl, combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Mix gently to avoid overworking the turkey.
- Use your hands to form the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs for about 2-3 minutes on each side until browned. Remove them from the skillet and set aside.
- In the same skillet, add more olive oil if needed and sauté the chopped onion until softened (about 5-7 minutes). Then add the minced garlic and cook for another minute or until fragrant.
- Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk everything together until smooth.
- Bring the sauce to a gentle simmer, reduce the heat to low, and let it simmer for 10-15 minutes, stirring occasionally.
- Taste the sauce and adjust with salt and pepper as needed.
- Gently place the browned meatballs back into the skillet with the pumpkin sauce.
- Cover the skillet and let the meatballs cook in the sauce for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C) and the sauce thickens slightly.
- Serve the turkey meatballs over pasta, mashed potatoes, or polenta, garnished with fresh sage leaves, grated Parmesan cheese, and a sprinkle of red pepper flakes.
Notes
Feel free to tweak spices for a flavor profile you enjoy more. The meatballs can be prepped a day in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg