Turkey Meatballs in Pumpkin Sage Sauce
Ingredients
For the meatballs
- 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
- 1½ pound ground turkey
- 1¼ teaspoon salt
- ¼ teaspoon black pepper
- About 4 tbsp olive or avocado oil, for brushing and frying
For the sauce
- 2 tablespoon ghee or unsalted butter
- 1 tablespoon olive oil
- ½ cup finely minced onion
- 6 garlic cloves, pressed
- 2 teaspoon Italian seasoning
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling) (plus 1 cup)
- 1½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1¾ cup chicken stock
Turkey Meatballs in Pumpkin Sage Sauce
Ingredients, cont'd
For the sauce
- ½ cup grated parmesan
- ¼ cup heavy cream
- 2 tablespoon maple syrup
- 1 tablespoon chopped fresh sage
- A few fried sage leaves, for garnish (optional)
Turkey Meatballs in Pumpkin Sage Sauce
Steps
- 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.
Turkey Meatballs in Pumpkin Sage Sauce
Steps, cont'd
- 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.
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