# Components:
→ 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 can (15 oz) 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 pepper to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Directions:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan, beaten egg, chopped onion, minced garlic, chopped fresh sage, dried thyme, salt, and black pepper until just combined to avoid toughness.
02 - Form mixture into approximately twenty-four 1-inch meatballs and arrange on a parchment-lined baking sheet or plate.
03 - Heat one tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches until evenly golden on all sides, about 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add one tablespoon olive oil. Sauté chopped onion over medium heat until softened, about 5 minutes. Stir in garlic and cook for one additional minute until fragrant.
05 - Add pumpkin puree and chicken broth to the skillet. Stir and bring to a simmer; cook for five minutes with occasional stirring.
06 - Reduce heat to low; stir in heavy cream, Parmesan cheese, chopped fresh sage, dried thyme, nutmeg, and season with salt and pepper. Simmer gently for 5 to 10 minutes until the sauce thickens slightly.
07 - Gently submerge the browned meatballs into the sauce. Cover and simmer over low heat for 15 to 20 minutes until meatballs reach an internal temperature of 165°F (74°C) and sauce thickens.
08 - Cut one meatball to ensure it is fully cooked through.
09 - Serve meatballs and sauce atop pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, extra grated Parmesan, and optional red pepper flakes.
