Description
Succulent turkey meatballs infused with pumpkin and sage bring autumnal comfort to your dinner table. Rich Mediterranean flavors combine in this hearty, wholesome dish that wraps you in warmth and seasonal delight.
Ingredients
Scale
Meatballs Ingredients:
Main Protein:
- 1.5 pounds ground turkey (dark meat, 93/7 ratio)
Binding & Flavor Enhancers:
- 1.5 cups fresh breadcrumbs or panko
- 1 large whole egg plus 1 yolk
- 3 tablespoons milk
- 0.5 cup grated parmesan
Aromatics & Herbs:
- 0.5 cup finely minced onion
- 4 garlic cloves, pressed
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped parsley
- 1.5 teaspoons Italian seasoning
- 1.25 teaspoon salt
- 0.25 teaspoon black pepper
- Olive oil or avocado oil, for brushing and frying
Pumpkin Sage Sauce Ingredients:
Main Base:
- 525g organic pumpkin puree (one 15 ounces can plus 1 cup)
- 1.75 cups chicken stock
Fat & Flavor Enhancers:
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon olive oil
- 0.25 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 tablespoons maple syrup
Aromatics & Herbs:
- 0.5 cup finely minced onion
- 6 garlic cloves, pressed
- 2 teaspoons Italian seasoning
- 1 tablespoon chopped fresh sage
- 1.5 teaspoon salt
- 0
Instructions
- Prepare ingredients for turkey meatballs, ensuring all components are ready and at room temperature.
- Soak breadcrumbs in milk for 2-3 minutes to soften, creating a moist base for the meatballs.
- Incorporate onion, garlic, herbs, parmesan, egg, and seasonings into breadcrumb mixture, blending thoroughly with a fork.
- Gently fold ground turkey into the mixture, maintaining a light touch to prevent dense meatballs.
- Chill prepared mixture in freezer for 20-25 minutes to help with shaping and maintaining structure.
- Roll chilled mixture into uniform balls using lightly dampened hands, ensuring consistent size.
- Lightly brush meatballs with oil to enhance browning and prevent sticking.
- Heat skillet to medium-high, adding oil to create a perfect searing environment.
- Cook meatballs in batches, reducing heat to medium-low after initial sear to ensure even cooking.
- Brown meatballs for approximately 10 minutes, rotating periodically until internal temperature reaches 165°F.
- Remove meatballs and clean skillet for sauce preparation.
- Melt ghee and oil in skillet, sautéing onions until translucent and softened.
- Add garlic and Italian seasoning, releasing aromatic flavors.
- Whisk in pumpkin puree, chicken stock, salt, and pepper to create a smooth sauce base.
- Simmer sauce for 2-3 minutes to meld flavors and achieve desired consistency.
- Remove from heat and enrich sauce with parmesan, heavy cream, maple syrup, and fresh sage.
- Gently return meatballs to sauce, warming through to marry flavors.
- Optional: Garnish with crispy fried sage leaves for additional texture and visual appeal.
- Serve over preferred accompaniment like gnocchi, pasta, or creamy mashed potatoes.
Notes
- Meat Selection Choose lean ground turkey for a lighter, healthier meatball that stays moist and tender without excess fat.
- Chilling Technique Freezing meatballs briefly helps them hold their shape and prevents falling apart during cooking, ensuring a perfect round texture.
- Handling Mixture Use a light touch when mixing turkey to avoid tough, dense meatballs; overmixing can make them rubbery and compact.
- Dietary Adaptations Swap breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for a celiac-friendly version.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 120 mg