# 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 can (15 oz) pumpkin puree (not 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
→ Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Step-by-Step Guide:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper until just combined without overworking.
02 - Form mixture into approximately 24 meatballs, 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 until all sides are golden, about 2–3 minutes per side. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil. Sauté chopped onion over medium heat until softened, roughly 5 minutes. Add garlic and cook an additional minute until fragrant.
05 - Stir in pumpkin puree and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
06 - Reduce heat and add heavy cream, Parmesan, fresh sage, thyme, nutmeg, salt, and pepper. Simmer gently for 5–10 minutes until the sauce thickens slightly.
07 - Gently nestle browned meatballs into the sauce, ensuring they are submerged. Cover and simmer on low heat for 15–20 minutes until meatballs reach an internal temperature of 165°F (74°C) and sauce thickens.
08 - Cut one meatball open to confirm it is cooked through and no longer pink inside.
09 - Serve meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, extra grated Parmesan, and red pepper flakes if desired.
