Savory Turkey Meatballs in Pumpkin Sage Sauce
A delightful blend of turkey meatballs cooked in a rich pumpkin sage sauce, perfect for a comforting dinner experience.
Ingredients
For the Meatballs
- 1 pound ground turkey Use lean ground turkey for a healthier option.
- 1/2 cup breadcrumbs Regular or gluten-free breadcrumbs can be used.
- 1/4 cup grated Parmesan cheese Can substitute with nutritional yeast for a dairy-free option.
- 1 whole egg Acts as a binder for the meatballs.
- 2 cloves garlic, minced Provides flavor; can adjust based on preference.
- 1 teaspoon salt
- 1/2 teaspoon black pepper Adjust for less spice if desired.
- 1/2 teaspoon dried sage Can use fresh sage for more flavor.
For the Sauce
- 1 can pumpkin puree (15 oz) Can also use fresh pumpkin puree.
- 1 cup chicken broth Vegetable broth can be substituted for a vegetarian option.
- 1 tablespoon fresh sage, chopped Enhances the flavor of the sauce.
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and dried sage until evenly combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
Cooking
- Bake the meatballs in the oven for about 20-25 minutes, or until browned and cooked through.
- While the meatballs are baking, heat the olive oil in a large skillet over medium heat.
- Add the pumpkin puree, chicken broth, and fresh sage to the skillet, stirring to combine.
- Bring the sauce to a simmer and let it cook for about 5-10 minutes to blend the flavors.
- Once the meatballs are baked, add them to the skillet with the simmering sauce and let them simmer for an additional 5 minutes.
- Serve the turkey meatballs hot, drizzled with the pumpkin sage sauce.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for 2-3 months. Reheat in the microwave or on the stove until heated through.