Turkey Meatballs in Pumpkin Sage Sauce
Tender turkey meatballs seasoned with fresh sage and parmesan, simmered in a creamy pumpkin sauce. It's hearty and full of fall flavor, with a touch of maple to balance the savory sauce.
4 servings · 20 min prep · 30 min cook
| 1½ cup fresh breadcrumbs (or panko) | ||||||
| 3 tablespoon milk | ||||||
| ½ cup finely minced onion | ||||||
| 4 garlic cloves, pressed | ||||||
| 1 tablespoon chopped fresh sage | ||||||
| 1 tablespoon chopped fresh parsley | ||||||
| 1½ teaspoon Italian seasoning | ||||||
| ½ cup grated parmesan | ||||||
| 1 large egg plus 1 egg yolk | ||||||
| 1 can (15 oz) pumpkin puree (not pumpkin pie filling) (plus 1 cup) | ||||||
| A few fried sage leaves, for garnish (optional) | ||||||
| 1½ pound ground turkey | ||||||
| 1¼ teaspoon salt | ||||||
| ¼ teaspoon black pepper | ||||||
| About 4 tbsp olive or avocado oil, for brushing and frying | ||||||
| 2 tablespoon ghee or unsalted butter | ||||||
| 1 tablespoon olive oil | ||||||
| ½ cup finely minced onion | ||||||
| 6 garlic cloves, pressed | ||||||
| 2 teaspoon Italian seasoning | ||||||
| 1½ teaspoon salt, or to taste | ||||||
| ¼ teaspoon black pepper | ||||||
| 1¾ cup chicken stock | ||||||
| ½ cup grated parmesan | ||||||
| ¼ cup heavy cream | ||||||
| 2 tablespoon maple syrup | ||||||
| 1 tablespoon chopped fresh sage | ||||||
Steps in full
- In a large bowl, pour the milk over the breadcrumbs and let them soak for 2 to 3 minutes.
- Add the onion, garlic, sage, parsley, Italian seasoning, parmesan, egg and yolk. Mix with a fork until combined.
- Add the ground turkey, salt and pepper. Mix gently, just until combined. The mixture will be sticky.
- Use a 2 tbsp scoop to portion the mixture onto a parchment-lined tray. Freeze for 20 to 25 minutes to firm up.
- With lightly wet or oiled hands, roll each portion into a ball, then brush the meatballs with oil.
- Heat about 4 tbsp oil in a large skillet over medium-high heat. Sear the meatballs in batches, turning, for about 10 minutes until cooked through (165°F inside). Set aside.
- Wipe out the skillet. Melt the ghee with the olive oil, add the onion and cook for 2 to 3 minutes until soft.
- Stir in the garlic and Italian seasoning until fragrant. Whisk in the pumpkin, salt, pepper and chicken stock until smooth, then simmer gently for 2 to 3 minutes.
- Take the pan off the heat and whisk in the parmesan, cream, maple syrup and chopped sage.
- Return the meatballs to the sauce and let them warm through for a few minutes. Garnish with fried sage leaves if you like.
