Pumpkinpalooza: Turkey Meatballs in a Pumpkin Sage Sauce

Time for pumpkin spice everything! This recipe satisfies the pumpkin lover in all of us!

Turkey Meatball Ingredients:

• 1 ½ cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)

• 3 tablespoons milk

• ½ cup finely minced onion

• 4 garlic cloves, pressed through garlic press

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped parsley

• 1 ½ teaspoons Italian seasoning

• ½ cup grated parmesan

• 1 large whole egg plus 1 yolk

• 1 ½ pounds ground turkey (dark meat, 93/7 ratio lean to fat)

• 1 ¼ teaspoon salt

• ¼ teaspoon black pepper

• Olive oil or avocado oil, for brushing over top and lightly frying

Pumpkin Sage Sauce Ingredients:

• 2 tablespoons ghee or unsalted butter

• 1 tablespoon olive oil

• ½ cup finely minced onion

• 6 cloves garlic, pressed through garlic press

• 2 teaspoons Italian seasoning

• 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)

• 1 ½ teaspoon salt (or to your taste)

• ¼ teaspoon black pepper

• 1 ¾ cups chicken stock

• ½ cup grated parmesan cheese

• ¼ cup heavy cream

• 2 tablespoons maple syrup

• 1 tablespoons chopped, fresh sage

• Fried sage leaves, optional garnish

Preparation:

1. Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list above to have ready and organized for use.

2. To prepare your turkey meatballs, to a large bowl add the breadcrumbs and pour over the milk. Let them sit and soak for 2 to 3 minutes. Then, add in the onion, garlic, sage, parsley, Italian seasoning, parmesan and whole egg plus yolk, and using a fork, mix the ingredients together to thoroughly combined.

3. Add to this the ground turkey, plus the salt and pepper, and using a light hand, gently combine all the ingredients just until well combined. (The mixture will be very sticky and moist, this is normal.)

4. Then, using a 2 tablespoon scoop, portion out your turkey meatballs, placing them onto a parchment or wax paper-lined large platter. Place the meatballs into the freezer to chill and firm for 20 to 25 minutes, as this will make working with them much easier.

5. Once all the turkey meatballs have chilled, lightly wet your palms with water (or a small amount of oil), and gently and quickly roll each meatball between your palms to make them round.

6. Brush a small amount of olive oil over each meatball. Then, place a large, heavy bottom skillet over medium-high heat (use non-stick or cast iron for this), and drizzle in about 4 tablespoons of oil.

7. Once hot, add in a batch of turkey meatballs, allowing them to sear and brown for a moment. Reduce the heat to medium or medium-low, then continue to cook and fry the meatballs on all sides for about 10 minutes, until cooked through (165° internal temp). Set cooked meatballs onto a clean platter to hold, and repeat with remaining turkey meatballs.

8. Once the meatballs are cooked, gather and prep all of your pumpkin sage sauce ingredients according to the ingredient list above to have ready and organized for use.

9. Wipe out the skillet from frying the meatballs, and add in the ghee (or butter) and the oil. Once melted together and the skillet is hot, add in the minced onion and saute for about 2 to 3 minutes, until softened.

10. Stir in the garlic and the Italian seasoning, and once aromatic, whisk in the pumpkin puree, the salt and pepper, plus the chicken stock until smooth.

11. Allow the sauce to very gently simmer for 2 to 3 minutes to marry the flavors, then turn off the heat and gently whisk in the grated parmesan, the heavy cream, the maple syrup, and the chopped sage.

12. Add the meatballs into the sauce and allow them to sit for few minutes just to warm them through again. Top with fried sage leaves if using, then serve the turkey meatballs with pumpkin sage sauce over your favorite accompaniment such as gnocchi, linguini, penne, bow ties, or mashed potatoes.