Turkey Meatballs With Pumpkin Sage Sauce
Experience the ultimate autumn comfort with these tender turkey meatballs simmered in a creamy, savory pumpkin sage sauce. A simple yet special meal that warms you from the inside out.
Equipment
- Large Bowl
- Large heavy-bottom skillet
- Whisk
- 2-tablespoon scoop
Ingredients
Turkey Meatball Ingredients
- 1.5 cups fresh breadcrumbs or panko breadcrumbs
- 3 tablespoons milk
- 0.5 cup finely minced onion
- 4 cloves garlic pressed
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped parsley
- 1.5 teaspoons Italian seasoning
- 0.5 cup grated parmesan
- 1 large whole egg
- 1 large egg yolk
- 1.5 pounds ground turkey dark meat, 93/7 ratio recommended
- 1.25 teaspoon salt
- 0.25 teaspoon black pepper
- Olive oil or avocado oil for brushing and frying
Pumpkin Sage Sauce Ingredients
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon olive oil
- 0.5 cup finely minced onion
- 0.25 cup vegetable stock mixed with 1 teaspoon lemon juice
- 6 cloves garlic pressed
- 2 teaspoons Italian seasoning
- 2.75 cups organic pumpkin puree from one 15-ounce can plus one additional cup
- 1.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.75 cups chicken stock
- 0.5 cup grated parmesan cheese
- 0.25 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon chopped, fresh sage
- Fried sage leaves for garnish (optional)
Instructions
Prepare the Meatball Mixture
- To make the panade, combine the fresh breadcrumbs and milk in a large bowl. Let them soak for a few minutes to absorb the liquid.
- To the soaked breadcrumbs, add the minced onion, garlic, sage, parsley, Italian seasoning, Parmesan, whole egg, and extra yolk. Use a fork to mix everything together.
- Add the ground turkey, salt, and pepper. Use a light hand to gently mix everything until just combined. Be careful not to overwork it.
- Use a 2-tablespoon scoop to portion the mixture onto a parchment-lined platter. Chill the portions in the freezer for 20-25 minutes to firm them up.
Sear the Meatballs
- After chilling, lightly wet your hands with water and roll each portion into a ball. Brush each meatball with a little olive oil.
- Heat a large, heavy-bottom skillet over medium-high heat with a drizzle of oil. Once hot, carefully place the meatballs in the pan, searing them in batches to avoid overcrowding.
- Sear the meatballs on all sides until a golden-brown crust forms, about 5-7 minutes. The meatballs will not be fully cooked. Set the seared meatballs aside on a clean plate.
Create the Pumpkin Sage Sauce
- In the same skillet, drain off excess oil, leaving the browned bits (fond) behind. Add the ghee and olive oil. Sauté the minced onion over medium heat until soft and translucent, about 2-3 minutes.
- Pour in the vegetable stock and lemon juice to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
- Stir in the garlic and Italian seasoning and cook until fragrant, about 30 seconds. Whisk in the pumpkin puree, salt, pepper, and chicken stock until the sauce is smooth.
Finish and Combine
- Bring the sauce to a simmer. Turn off the heat and whisk in the Parmesan cheese, heavy cream, maple syrup, and fresh sage until velvety and combined.
- Gently return the seared meatballs to the sauce. Return the heat to low, cover, and let the meatballs simmer gently for 10-15 minutes, or until cooked through to an internal temperature of 165°F.
- Garnish with fried sage leaves if desired and serve immediately.
Notes
Tip for Tender Meatballs: The key to tender meatballs is to use a light touch when mixing the ingredients and not to skip the chilling time. This helps keep them moist and prevents them from becoming tough. Sauce Consistency: If your sauce is too thick, whisk in a bit more chicken stock until it reaches your desired texture. If it's too thin, let it simmer a few extra minutes to reduce before adding the cream and cheese. Storage: Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Freezing: This dish freezes well. Allow the cooked meatballs and sauce to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Dietary Swaps: For a dairy-free version, substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. For a gluten-free version, use your favorite gluten-free breadcrumbs. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 475kcalCarbohydrates: 19gProtein: 32gFat: 30gSaturated Fat: 12gCholesterol: 150mgSodium: 1550mgPotassium: 550mgFiber: 4gSugar: 8gVitamin A: 350IUVitamin C: 10mgCalcium: 250mgIron: 4mg
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