Description
A comforting dish of turkey meatballs enveloped in a creamy pumpkin sage sauce, perfect for autumn gatherings.
Ingredients
Scale
- 1 lb ground turkey (or ground chicken/lean beef)
- 1 cup breadcrumbs (whole wheat optional)
- 1 egg (or flaxseed egg for vegan)
- 2 cloves garlic, minced (or 1 tsp granulated garlic)
- 1 tsp onion powder
- 2 tbsp fresh herbs (sage or thyme)
- Salt and pepper to taste
- 1 cup canned pumpkin puree (or fresh baked pumpkin)
- 1 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk)
- 2 tbsp fresh sage (or dry)
- 1/2 tsp nutmeg
- 2 tbsp olive oil or butter
Instructions
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion powder, fresh herbs, salt, and pepper. Mix well until evenly incorporated.
- Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Heat a skillet over medium heat and add olive oil. Add the turkey meatballs in batches and brown them on all sides for about 5-7 minutes. Set aside.
- In the same skillet, add more olive oil if needed and sauté minced garlic until fragrant. Stir in pumpkin puree, vegetable broth, heavy cream, and sage. Let it simmer on low, stirring occasionally.
- Season with nutmeg, salt, and pepper. Once the sauce is ready, gently add the browned meatballs back in, coating them in the sauce.
- Simmer for an additional 10-15 minutes to allow flavors to meld.
- Serve over pasta, rice, or with crusty bread, garnished with extra fresh sage if desired.
Notes
For a deeper flavor, don’t skip the browning step for the meatballs. Store leftovers in an airtight container for up to three days, or freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: turkey meatballs, pumpkin sage, autumn recipe, comfort food, family dinner