# Components:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pumpkin Sage Sauce
09 - 1 can (15 ounces) pumpkin puree
10 - 1 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt, adjust to taste
16 - 1/4 teaspoon black pepper
17 - 1 tablespoon olive oil
→ For Serving (Optional)
18 - Cooked pasta or rice
19 - Extra Parmesan cheese
20 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
03 - Form mixture into 1-inch meatballs and place on prepared baking sheet.
04 - Bake for 20 to 25 minutes until golden brown and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat.
06 - Add pumpkin puree and chicken broth to the skillet, stir to combine, and bring to a gentle simmer.
07 - Stir in heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
08 - Add baked meatballs to the skillet and gently turn to coat with sauce.
09 - Simmer meatballs in sauce for 5 minutes to marry flavors.
10 - Serve meatballs and sauce over pasta or rice; garnish with extra Parmesan and parsley as desired.
