Ingredients
- 1 lb ground turkey
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup finely chopped onions
- 2 cloves minced garlic
- 1 large egg
- 2 tablespoons fresh sage, chopped
- Salt and pepper, to taste
- 1 can (15 oz) pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Olive oil, for sautéing
- Optional: pinch of cinnamon
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, grated parmesan, finely chopped onions, minced garlic, an egg, salt, pepper, and chopped sage. Mix with your hands until just combined.
- Form the meatballs: Roll the mixture into small balls, about one inch in diameter. Place them on a baking sheet lined with parchment paper.
- Brown the meatballs: Heat a bit of olive oil in a large skillet over medium heat. Sauté the meatballs until golden brown, about 5-7 minutes.
- Make the pumpkin sage sauce: In the same skillet, add more oil and sauté chopped onions until translucent. Stir in minced garlic, then add pumpkin puree and whisk in vegetable broth for a creamy consistency.
- Combine the meatballs and sauce: Gently place the browned meatballs into the pumpkin sauce, cover, and let simmer for about 15-20 minutes.
- Serve with love: Serve over polenta, pasta, or salad, topped with freshly grated parmesan and a sprinkle of sage.
Notes
Avoid overcrowding the skillet when browning the meatballs and ensure to adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Dairy-Free if substituted, Gluten-Free