# Components:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs (gluten-free optional)
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - 2 tbsp milk
→ Pumpkin Sage Sauce
10 - 1 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1¾ cups pumpkin purée (canned or homemade)
14 - 1 cup chicken or vegetable broth
15 - ½ cup heavy cream
16 - 1½ tsp fresh sage, finely chopped (or ½ tsp dried)
17 - ¼ tsp ground nutmeg
18 - Salt and black pepper to taste
19 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk until just combined, taking care not to overwork the mixture.
03 - Shape the mixture into 16 to 18 small meatballs and arrange them evenly on the prepared baking sheet. Bake for 15 to 18 minutes until golden and cooked through.
04 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
05 - Stir in pumpkin purée, broth, heavy cream, sage, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened.
06 - Mix in Parmesan cheese, tasting and adjusting seasoning as needed.
07 - Add the baked meatballs to the sauce and simmer together for 2 to 3 minutes to heat through and meld flavors.
08 - Serve the meatballs hot, optionally garnished with extra sage or Parmesan.
