Ingredients
- 1 pound lean ground turkey
- 1 cup breadcrumbs (or gluten-free alternative)
- 1 egg
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
- 1 cup canned pumpkin puree (or homemade)
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream (or coconut milk)
- 1 tablespoon olive oil
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, sage, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they’re golden brown and cooked through.
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the pumpkin puree and broth, stirring until smooth.
- Slowly stir in the heavy cream (or coconut milk) and bring the sauce to a gentle simmer. Add the sage, salt, and pepper, adjusting the flavors as needed.
- Once the meatballs are done, add them to the pumpkin sage sauce and gently coat each meatball with the sauce. Cook for an additional 5 minutes on low.
- Serve warm, garnished with fresh sage or Parmesan cheese if desired.
Notes
Ensure not to overcrowd the meatballs on the baking sheet for even cooking. Use a meat thermometer to check internal temperature for doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free