Description
Each bite of these turkey meatballs is tender and juicy, enveloped in a velvety pumpkin and sage sauce that’s both fragrant and luxurious.
Ingredients
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup pumpkin puree
- 1 cup chicken broth
- 1/2 cup heavy cream
- 8 sage leaves chopped
- 1/4 teaspoon ground nutmeg
Instructions
- In a large bowl combine ground turkey, breadcrumbs, Parmesan cheese, egg, salt, and black pepper, then mix gently and form into 1-inch meatballs.
- Heat olive oil and butter in a large skillet over medium heat and brown the meatballs on all sides, about 5 minutes, then transfer them to a plate.
- In the same skillet sauté chopped onion and minced garlic until translucent, about 3 minutes.
- Stir in pumpkin puree, chicken broth, heavy cream, and ground nutmeg, scraping up any browned bits from the pan.
- Return the meatballs to the skillet, add chopped sage leaves, and bring the sauce to a gentle simmer.
- Cover and cook for 10 to 12 minutes, or until the meatballs are cooked through and the sauce has thickened, stirring occasionally.
Notes
- Meatballs can be baked at 400°F for 15 minutes instead of browning in the skillet.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- If fresh sage is unavailable, use 1/2 teaspoon dried sage instead of fresh leaves.
- Serve over pasta, rice, or with crusty bread for a complete meal.