Description
This recipe features tender and juicy turkey meatballs cooked to perfection and simmered in a rich and creamy pumpkin sage sauce. The savory herbs and warm spices in the sauce complement the mild flavor of the turkey, creating a comforting dish perfect for fall or any cozy dinner. Served over pasta, gnocchi, or mashed potatoes, these meatballs bring a unique twist to classic comfort food.
Ingredients
Units
Scale
For the Meatballs
- 1 1/2 cups fresh breadcrumbs or panko, slightly heaping
- 3 tbsp milk
- 1/2 cup very finely chopped onion
- 4 garlic cloves, pressed
- 1 tbsp chopped fresh sage
- 1 tbsp chopped parsley
- 1 1/2 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 large egg plus 1 egg yolk
- 1 1/2 lb ground turkey (dark meat, 93/7 ratio)
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil or avocado oil, for brushing and shallow frying
For the Pumpkin Sage Sauce
- 2 tbsp ghee or unsalted butter
- 1 tbsp olive oil
- 1/2 cup very finely chopped onion
- 6 garlic cloves, pressed
- 2 tsp Italian seasoning
- 1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
- 1 1/2 tsp salt, or more to taste
- 1/4 tsp black pepper
- 1 3/4 cups chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp maple syrup
- 1 tbsp chopped fresh sage
- Fried sage leaves, for garnish if desired
Instructions
- Prepare the Meatball Mixture: In a large bowl, soak the breadcrumbs in milk for 2 to 3 minutes until moistened. Add finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan, and the egg plus egg yolk. Mix thoroughly with a fork. Then add ground turkey, salt, and black pepper and gently combine with light mixing to avoid overworking, ensuring tender meatballs.
- Shape and Chill the Meatballs: Using a 2-tablespoon scoop, portion the meat mixture onto a parchment or wax paper-lined platter. Freeze the formed meatballs for 20 to 25 minutes to help them hold shape during cooking. After chilling, lightly wet your palms with water or oil and gently roll each meatball to form round balls.
- Cook Meatballs: Preheat a large heavy-bottomed skillet over medium-high heat and add about 4 tablespoons of olive or avocado oil. Lightly brush each meatball with oil before placing them in the hot skillet. Sear on all sides, then reduce heat to medium or medium-low and continue frying, turning regularly until browned and cooked through to an internal temperature of 165°F, about 10 minutes. Transfer cooked meatballs to a clean platter and cook remaining meatballs the same way.
- Prepare Pumpkin Sage Sauce: Wipe out the skillet. Melt ghee or butter with 1 tablespoon olive oil over medium heat. Add finely chopped onion and sauté until softened, about 2 to 3 minutes. Stir in pressed garlic and Italian seasoning and cook briefly until aromatic. Whisk in pumpkin puree (both the canned and additional), salt, pepper, and chicken stock until smooth. Let the sauce gently simmer for 2 to 3 minutes to meld flavors. Off heat, whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage. Adjust consistency by adding more chicken stock if desired.
- Combine and Serve: Add cooked turkey meatballs back into the pan with pumpkin sage sauce. Let them warm in the sauce for a few minutes, allowing the flavors to meld. Garnish with fried sage leaves if desired. Serve the meatballs and sauce over your choice of pasta, gnocchi, or mashed potatoes for a hearty meal.
Notes
- Use dark meat ground turkey (93/7 ratio) for juicier, more flavorful meatballs.
- Chilling the meatballs before cooking helps them keep their shape and prevents them from falling apart.
- Searing the meatballs before simmering ensures a nice crust and enhanced flavor.
- If you want a thinner sauce, add extra chicken stock gradually until desired consistency is reached.
- Fried sage leaves add a crispy texture and aromatic garnish to elevate the dish.
