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- 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 cup pumpkin puree - 1 cup chicken broth For this dish, I use ground turkey because it’s lean and tasty. The breadcrumbs help bind the meatballs. Parmesan cheese adds a nice flavor kick. Pumpkin puree gives the sauce a creamy texture. Chicken broth adds depth to the sauce. - 2 cloves garlic, minced - 1 tsp onion powder - 1 tsp salt - 1/2 tsp black pepper - 1/4 tsp red pepper flakes (optional) - 1 tbsp fresh sage, chopped (or 1 tsp dried sage) - 1 tbsp olive oil To make the meatballs pop, I use minced garlic and onion powder. Salt and black pepper bring out the flavors. If you like heat, add red pepper flakes. Fresh sage gives the sauce its unique taste. Olive oil helps cook the sauce smoothly. - Extra Parmesan cheese - Fresh sage leaves For a finishing touch, sprinkle more Parmesan on top. Fresh sage leaves look pretty and add extra flavor. These garnishes make the dish not just tasty but also appealing to the eye. - In a large bowl, combine: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tsp onion powder - 1 tsp salt - 1/2 tsp black pepper - 1/4 tsp red pepper flakes (optional) Mix these ingredients gently. Overmixing can make your meatballs tough. Just stir until all ingredients blend well. - Preheat your oven to 400°F (200°C). - Form meatballs about 1 inch wide. Place them on a lined baking sheet. Aim for 24 meatballs. - Bake them for 20-25 minutes. Check they are golden brown and cooked through. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 cup pumpkin puree, 1 cup chicken broth, and 1/4 cup heavy cream. Stir well. - Let the mixture simmer gently. Cook for about 5 minutes until it thickens slightly. - Add the baked meatballs into the skillet with the sauce. - Gently stir to coat the meatballs in the sauce. - Let them simmer for another 5 minutes. This helps the meatballs absorb the delicious flavors. Enjoy your Turkey Meatballs in Pumpkin Sage Sauce! - Choose lean ground turkey. Look for 93% lean for the best taste. - Mix ingredients gently to keep the meatballs tender. Overmixing makes them tough. - Add fresh herbs like thyme or rosemary for more flavor. - You can mix in chopped spinach or bell peppers for added nutrition. - Serve with a side of creamy mashed potatoes or a fresh salad. - Pair with a light white wine, like Sauvignon Blanc, or sparkling water. {{image_2}} You can easily switch up the meat in this recipe. Try using ground chicken or beef instead of turkey. Both options will offer a different taste and texture. Ground chicken gives a lighter flavor, while beef brings a rich, hearty bite. If you need a gluten-free version, swap out regular breadcrumbs for gluten-free ones. Many stores sell gluten-free options that work well in this recipe. You can also make your own using ground oats or almond flour for a nutty twist. Want to make the sauce creamier? You can use different dairy options. Try sour cream or Greek yogurt instead of heavy cream. Both add a tangy flavor and creamy texture. If you want a dairy-free option, coconut milk works great too. You can also play with the veggies in the sauce. Instead of pumpkin, use butternut squash or sweet potato. Both options will keep the sauce sweet and tasty. Adding spinach or kale can make it even healthier. You can cook the meatballs on the stovetop or in the oven. Baking gives them a crisp outside, while stovetop cooking can keep them moist. If you prefer the stovetop, brown the meatballs in a pan first, then add the sauce to simmer. For a slow cooker version, form the meatballs and place them in the slow cooker. Pour the pumpkin sage sauce over them and cook on low for 6-8 hours. This method allows the flavors to blend beautifully. To keep your turkey meatballs in pumpkin sage sauce fresh, follow these steps for safe storage: - Allow the dish to cool completely before storing. - Place meatballs and sauce in airtight containers to prevent moisture loss. - Use glass or BPA-free plastic containers for best results. - Label and date your containers to track freshness. You can freeze these meatballs and sauce for later enjoyment. Here’s how: - Portion the meatballs and sauce into separate freezer-safe containers. - Use freezer bags for the meatballs, removing as much air as possible. - For the sauce, pour it into a container, leaving space for expansion. - To thaw, move the containers to the fridge overnight. - Reheat in a saucepan over low heat until warmed through. How long do these meatballs last? - In the fridge, they are good for 3 to 4 days. - In the freezer, they can last up to 3 months. - Always check for any off smells or changes in texture before eating. Yes, you can make turkey meatballs ahead of time. Prepare the meatballs and place them on a baking sheet. Cover them well and store them in the fridge for up to 24 hours. This way, you can bake them fresh when you are ready to eat. You can also freeze the raw meatballs. To do this, place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. They will stay fresh for up to three months. Turkey meatballs in pumpkin sage sauce pair well with many side dishes. Here are a few ideas: - Cooked pasta or rice - Mashed potatoes or sweet potatoes - Steamed green beans or broccoli - A fresh garden salad These sides will add balance and flavor to your meal. Absolutely! If you want to skip breadcrumbs, there are other options. You can use cooked quinoa or oats as a binder. Mashed potatoes or even grated zucchini can work too. These choices will keep your meatballs moist and tasty. Just adjust the amount to match your meat mixture. To check if your meatballs are done, use a meat thermometer. Insert it into the center of a meatball. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. In this post, we explored a delicious turkey meatball recipe with pumpkin sage sauce. You learned about the key ingredients, from turkey to pumpkin puree, and how to mix them just right. I shared tips for tender meatballs and ways to enhance flavor. We also discussed storage methods and variations for a custom dish. Try the recipe today for a tasty meal that suits your needs. Enjoy cooking and impressing your family and friends with this unique twist!

Turkey Meatballs in Pumpkin Sage Sauce

Celebrate the flavors of fall with these delicious Turkey Meatballs in Pumpkin Sage Sauce! These savory meatballs, packed with ground turkey and baked to perfection, are coated in a creamy pumpkin sage sauce for a comforting dish. Perfect for weeknight dinners or holiday gatherings, this recipe is easy to follow and sure to impress. Click through for step-by-step instructions and bring this cozy meal to your table tonight!
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Ingredients
  

1 lb ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1 cup pumpkin puree

1 cup chicken broth

1/4 cup heavy cream

1 tbsp fresh sage, chopped (or 1 tsp dried sage)

1 tbsp olive oil

Instructions
 

In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, salt, pepper, and red pepper flakes (if using). Mix until just combined; do not overmix.

    Preheat your oven to 400°F (200°C).

      Begin forming the turkey mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. You should get around 24 meatballs.

        Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.

          While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the pumpkin puree, chicken broth, and heavy cream, stirring to combine. Let it come to a gentle simmer.

            Stir in the chopped sage and let the sauce cook for about 5 minutes until it thickens slightly.

              Once the meatballs are done, remove them from the oven and add them directly into the skillet with the pumpkin sage sauce. Gently coat the meatballs in the sauce, allowing them to simmer for an additional 5 minutes to absorb the flavors.

                Serve the meatballs warm, garnished with a sprinkle of extra Parmesan cheese and fresh sage if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4