Turkey Pumpkin Meatballs (Print Version)

# Ingredients:

→ Turkey Meatball Ingredients

01 - 1 ½ pounds of ground turkey (dark meat, 93/7 lean-to-fat ratio)
02 - 1 ½ cups of breadcrumbs (fresh or panko)
03 - 3 tablespoons of milk
04 - ½ cup onion, minced extremely fine
05 - 4 garlic cloves, crushed or pressed
06 - 1 tablespoon each of parsley and fresh sage, chopped up
07 - 1 ½ teaspoons of Italian herb mix
08 - ½ cup parmesan cheese, grated
09 - 1 whole egg and an additional yolk
10 - 1 ¼ teaspoons of salt
11 - ¼ teaspoon of ground black pepper
12 - For frying and brushing: olive or avocado oil

→ Pumpkin Sage Sauce Ingredients

13 - 2 tablespoons of melted butter or ghee
14 - 1 tablespoon of olive oil
15 - ½ cup finely chopped onion
16 - 6 garlic cloves, minced or pressed
17 - 2 teaspoons of Italian spice blend
18 - 1 can (15 ounces) of pure pumpkin puree
19 - 1 additional cup of pure pumpkin puree (organic optional)
20 - 1 ½ teaspoons of salt
21 - ¼ teaspoon ground pepper
22 - 1 ¾ cups of chicken broth
23 - ½ cup of finely grated parmesan
24 - ¼ cup of heavy whipping cream
25 - 2 tablespoons of maple syrup
26 - 1 tablespoon of freshly chopped sage
27 - Optional topping: crispy fried sage leaves

# Instructions:

01 - Get everything you need for the turkey meatballs ready—chop, measure, and prep each ingredient before you start.
02 - Pour milk over the breadcrumbs in a big bowl. Wait a few minutes until it's soaked up and soft.
03 - To the breadcrumb mix, toss in the onion, garlic, sage, parsley, seasoning, cheese, and both eggs. Stir it all together using a fork.
04 - Throw in the ground turkey, salt, and pepper. Mix it all gently by hand—don’t overdo it. It should feel sticky and moist.
05 - Scoop up 2-tablespoon-sized portions of the mixture and lay them out on a tray lined with parchment or waxed paper. Freeze for 20 minutes or so to firm them up.
06 - With your hands slightly damp or oiled, roll the chilled mixture into smooth, even balls.
07 - Heat a big frying pan on medium-high. Prep meatballs by brushing with olive oil. Add 4 tablespoons of oil to the hot pan and sear the balls. Lower heat to medium and cook for 10 minutes, turning them occasionally, until the inside hits 165°F. Work in batches and set aside when done.
08 - Get all the ingredients for the sauce ready—chop, measure, and organize before starting.
09 - Clean out the pan you used earlier, then melt the butter (or ghee) and olive oil on medium heat. Add minced onion and cook for 2 to 3 minutes until softened.
10 - Toss in garlic and Italian herbs. Stir and cook until it smells amazing.
11 - Whisk in the pumpkin puree, broth, salt, and pepper. Stir until silky smooth, then let it simmer gently for a couple of minutes.
12 - Turn off the heat. Stir in parmesan, cream, maple syrup, and chopped sage. Mix until combined.
13 - Add the turkey meatballs into the sauce and let them warm up for a few minutes. Toss with fried sage leaves if you'd like.
14 - Dish up the turkey meatballs with the pumpkin sage sauce on top of pasta, mashed potatoes, or whatever you like.

# Notes:

01 - Chilling the meatballs makes them a lot easier to handle before cooking.

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