# The Ingredients You'll Need:
→ Meatballs
01 - 1.5 lbs ground turkey, 93% lean
02 - 0.5 cup panko breadcrumbs
03 - 0.25 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 0.25 cup finely chopped yellow onion
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh sage, chopped
08 - 1 teaspoon dried thyme
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 1 tablespoon olive oil (for browning)
→ Pumpkin Sage Sauce
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (15 oz) pumpkin puree
16 - 1 cup chicken broth
17 - 0.5 cup heavy cream
18 - 0.25 cup grated Parmesan cheese
19 - 2 tablespoons fresh sage, chopped
20 - 1 teaspoon dried thyme
21 - 0.25 teaspoon ground nutmeg
22 - Salt and pepper, to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Step-by-Step Instructions:
01 - In a large bowl, gently mix ground turkey, panko, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper until just combined, avoiding overmixing.
02 - Form the mixture into approximately 24 uniform 1-inch meatballs and arrange them on a parchment-lined surface.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches, turning every 2–3 minutes until evenly golden. Remove and set aside.
04 - Add 1 tablespoon olive oil to the skillet. Sauté the chopped onion over medium heat until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
05 - Incorporate pumpkin puree and chicken broth into the skillet. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
06 - Reduce heat to low, then add heavy cream, Parmesan, fresh sage, thyme, nutmeg, salt, and pepper. Simmer for 5 to 10 minutes, stirring until the sauce slightly thickens.
07 - Carefully submerge the browned meatballs into the sauce. Cover and let simmer on low heat for 15 to 20 minutes until meatballs reach an internal temperature of 165°F.
08 - Cut one meatball to confirm it is cooked through with no pink remaining.
09 - Plate meatballs with sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage, additional Parmesan, and optional red pepper flakes.
