# 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 (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 pepper to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Method:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan, beaten egg, chopped onion, garlic, fresh sage, dried thyme, salt, and black pepper until just combined to maintain tenderness.
02 - Form mixture into approximately 24 uniform 1-inch diameter meatballs. Arrange them 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 - In the same skillet, add 1 tablespoon olive oil and cook chopped onion over medium heat until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
05 - Incorporate pumpkin puree and chicken broth into the skillet. Bring to a simmer and continue cooking for 5 minutes, stirring occasionally.
06 - Reduce heat to low and stir in heavy cream, Parmesan cheese, chopped fresh sage, dried thyme, ground nutmeg, salt, and pepper. Simmer gently for 5 to 10 minutes until slightly thickened.
07 - Carefully place browned meatballs into the sauce, submerging them fully. Cover and simmer on low heat for 15 to 20 minutes until meatballs reach an internal temperature of 165°F and sauce thickens.
08 - Cut one meatball open to confirm it is cooked through with no pink remaining.
09 - Ladle meatballs and sauce atop pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, extra grated Parmesan, and optional red pepper flakes.
