# What You'll Need:
→ Meatballs
01 - 1.5 lbs ground turkey (93% lean)
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1/4 cup finely chopped yellow onion
06 - 2 cloves garlic, minced
07 - 1 tablespoon chopped fresh sage
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 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 (not pumpkin pie filling)
16 - 1 cup chicken broth
17 - 1/2 cup heavy cream
18 - 1/4 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh sage
20 - 1 teaspoon dried thyme
21 - 1/4 teaspoon ground nutmeg
22 - Salt and black pepper, to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Steps to Follow:
01 - In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just incorporated, avoiding overmixing to maintain tenderness.
02 - Form the mixture into approximately 24 uniform meatballs about 1 inch in diameter. Arrange them on a parchment-lined plate or baking sheet.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, approximately 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil. Sauté the chopped onion over medium heat until softened, around 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in pumpkin puree and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally to combine flavors.
06 - Reduce heat, then add heavy cream, Parmesan cheese, fresh sage, dried thyme, and ground nutmeg. Season with salt and pepper to taste. Simmer for 5 to 10 minutes, stirring occasionally, until the sauce has slightly thickened.
07 - Carefully add the browned meatballs into the sauce, submerging them completely. Cover and simmer on low heat for 15 to 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the sauce thickens.
08 - Cut into a meatball to confirm it is cooked through and no longer pink inside.
09 - Serve the meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, additional grated Parmesan, and red pepper flakes if desired.
