Ingredients
- Ground turkey (1 pound)
- Canned pumpkin puree (1 cup)
- Chicken broth (1/2 cup)
- Fresh sage leaves (8-10 whole leaves)
- Panko bread crumbs (1/4 cup)
- Egg (1 large)
- Garlic cloves (2 cloves, minced)
- Grated Parmesan cheese (1/4 cup)
Instructions
- Step 1: Combine the turkey, beaten egg, panko bread crumbs, Parmesan cheese, half of the minced garlic (1 clove), salt, and pepper in a large bowl. Mix gently until just combined, then form the mixture into 1.5-inch meatballs.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until they are nicely browned on all sides, about 4-6 minutes. Remove the meatballs from the skillet and set aside.
- Step 3: Reduce the heat to medium-low. Add the remaining minced garlic and the whole sage leaves to the skillet. Cook for 1 minute until the sage is fragrant, ensuring the garlic does not burn.
- Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the pumpkin puree until smooth, seasoning with salt and pepper, and bringing the sauce to a gentle simmer.
- Step 5: Return the seared meatballs to the pumpkin sage sauce. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F.
Notes
- Leftovers keep beautifully; store them covered in the refrigerator for up to 3 days, or freeze the fully cooked meatballs in their sauce for longer storage.
- Gently reheat leftovers on the stovetop over low heat, adding a tablespoon of chicken broth or water if the pumpkin sauce appears too thick after refrigeration.
- Serve these festive meatballs over creamy mashed potatoes or al dente egg noodles to soak up every drop of the rich pumpkin sage sauce.
- Because ground turkey is lean, mix the ingredients gently with your hands and avoid overworking the mixture; this prevents tough meatballs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American