# Components:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs (gluten-free optional)
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - 2 tbsp milk
→ Pumpkin Sage Sauce
10 - 1 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1¾ cups pumpkin purée (canned or homemade)
14 - 1 cup chicken or vegetable broth
15 - ½ cup heavy cream
16 - 1½ tsp fresh sage, finely chopped or ½ tsp dried
17 - ¼ tsp ground nutmeg
18 - Salt and black pepper to taste
19 - 2 tbsp grated Parmesan cheese
# Preparation Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk in a large bowl. Mix gently until just incorporated.
03 - Shape mixture into 16 to 18 small meatballs and place evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until golden brown and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds.
06 - Add pumpkin purée, broth, cream, sage, nutmeg, salt, and pepper to skillet. Stir and simmer gently for 5 to 7 minutes until sauce thickens slightly.
07 - Stir in Parmesan cheese. Taste and adjust salt and pepper as needed.
08 - Add baked meatballs to the sauce and simmer together for 2 to 3 minutes to meld flavors and heat thoroughly.
09 - Serve immediately, optionally garnished with additional sage or Parmesan.
