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Turkey Meatballs in Pumpkin Sage Sauce

Cozy Turkey Meatballs in Pumpkin Sage Sauce for Fall Nights

Delight in these Turkey Meatballs in Pumpkin Sage Sauce—a comforting blend of flavors perfect for fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey Substitute with ground chicken for a lighter option.
  • 1 cup Fresh Breadcrumbs Panko can be gluten-free.
  • 1/2 cup Milk Use almond or oat milk for non-dairy.
  • 1 small Onion (finely minced) Shallots can be a sweet alternative.
  • 2 cloves Garlic (minced) Garlic powder can substitute if needed.
  • 1 tablespoon Fresh Sage Dried sage can be used, just use less.
  • 1 teaspoon Italian Seasoning Optional for preferred flavor.
  • 1 large Egg Use a flax egg for vegan option.
  • 1/4 cup Parmesan Cheese Nutritional yeast can substitute for a vegan option.
For the Sauce
  • 1 cup Pumpkin Puree (canned or homemade) Pure pumpkin is preferred.
  • 1/2 cup Heavy Cream Can substitute with half-and-half or coconut milk.
  • to taste Salt & Pepper Adjustment according to personal preference.

Equipment

  • large mixing bowl
  • Skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, soak your fresh breadcrumbs in milk for about 5 minutes until they soften. Combine with ground turkey, minced onion, minced garlic, fresh sage, Italian seasoning, egg, and Parmesan. Mix gently.
  2. Shape the mixture into uniform balls, about 1.5 inches in diameter, and place them on a plate or baking sheet.
  3. Heat a large skillet over medium heat and add olive oil. Cook the meatballs for 5-7 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F).
  4. In a separate saucepan, combine pumpkin puree, heavy cream, remaining chopped sage, salt, and pepper. Heat over medium-low, stirring occasionally for 5-10 minutes until blended.
  5. Transfer cooked meatballs into the pumpkin sage sauce and let them simmer for a few minutes to meld flavors.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Consider serving over mashed potatoes, gnocchi, or crusty bread for a complete meal. Store leftovers for up to 3 days in the fridge or freeze for future meals.

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