Turkey Meatballs Pumpkin Sage Sauce (Print Version)

# Ingredients:

→ Meatballs

01 - 1 ½ cups fresh breadcrumbs or panko
02 - 3 tablespoons milk
03 - ½ cup finely minced onion
04 - 4 garlic cloves, pressed
05 - 1 tablespoon chopped fresh sage
06 - 1 tablespoon chopped parsley
07 - 1 ½ teaspoons Italian seasoning
08 - ½ cup grated parmesan
09 - 1 large whole egg plus 1 yolk
10 - 1 ½ pounds ground turkey (dark meat, 93/7 ratio)
11 - 1 ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Olive oil or avocado oil, for brushing and frying

→ Pumpkin Sage Sauce

14 - 2 tablespoons ghee or unsalted butter
15 - 1 tablespoon olive oil
16 - ½ cup finely minced onion
17 - 6 cloves garlic, pressed
18 - 2 teaspoons Italian seasoning
19 - 525g organic pumpkin puree (one 15 ounce can plus 1 cup)
20 - 1 ½ teaspoon salt
21 - ¼ teaspoon black pepper
22 - 1 ¾ cups chicken stock
23 - ½ cup grated parmesan cheese
24 - ¼ cup heavy cream
25 - 2 tablespoons maple syrup
26 - 1 tablespoon chopped fresh sage
27 - Fried sage leaves, for garnish (optional)

# Instructions:

01 - Gather and prep all turkey meatball ingredients according to the ingredient list.
02 - In a large bowl, combine breadcrumbs with milk and let soak for 2-3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, egg and egg yolk. Mix thoroughly with a fork.
03 - Add ground turkey, salt and pepper to the bowl. Using a light touch, gently combine until just incorporated (mixture will be sticky and moist).
04 - Using a 2 tablespoon scoop, portion meatballs onto a parchment-lined platter. Freeze for 20-25 minutes to firm up.
05 - With lightly dampened hands, quickly roll each chilled portion between palms to form round meatballs. Brush each with a small amount of oil.
06 - Heat 4 tablespoons oil in a large heavy-bottomed skillet over medium-high heat. Add meatballs in batches, searing briefly then reducing heat to medium-low. Cook for about 10 minutes, turning occasionally, until browned on all sides and internal temperature reaches 165°F. Transfer to a clean platter.
07 - Gather and prep all pumpkin sage sauce ingredients according to the ingredient list.
08 - Wipe out the skillet, then add ghee (or butter) and oil. Once hot, add minced onion and sauté for 2-3 minutes until softened.
09 - Stir in garlic and Italian seasoning until aromatic. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
10 - Allow sauce to gently simmer for 2-3 minutes, then turn off heat. Whisk in parmesan, heavy cream, maple syrup, and chopped sage.
11 - Return meatballs to the sauce and warm through for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, pasta, or mashed potatoes.

# Notes:

01 - For best results, don't overwork the meatball mixture as it can make them tough.
02 - The meatballs can be made ahead and frozen raw or cooked for quick weeknight meals.
03 - The sauce will thicken slightly as it cools.

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