# What You Need:
→ Meatballs
01 - 1.5 lbs lean 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 ground 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
→ Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# How to Make:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper until just combined; avoid overmixing to maintain tenderness.
02 - Form mixture into approximately 24 meatballs, about 1 inch in diameter, and arrange on a parchment-lined plate or baking sheet.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat; brown meatballs in batches, turning to color all sides, about 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil; sauté chopped onion over medium heat until softened, about 5 minutes. Add garlic and cook until fragrant, approximately 1 minute.
05 - Stir in pumpkin puree and chicken broth. Bring mixture to a simmer and cook for 5 minutes, stirring occasionally.
06 - Reduce heat; add heavy cream, Parmesan, fresh sage, thyme, nutmeg, salt, and pepper. Simmer for 5 to 10 minutes, stirring regularly, until sauce slightly thickens.
07 - Gently submerge browned meatballs into the sauce. Cover and simmer on low heat for 15 to 20 minutes, until internal temperature reaches 165°F and sauce thickens.
08 - Cut into a meatball to verify it is cooked through; juices should run clear.
09 - Serve meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, extra Parmesan cheese, and red pepper flakes if desired.
