# What You Need:
→ Meatballs
01 - 1.5 lbs ground turkey (93% lean)
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1/4 cup finely chopped yellow onion
06 - 2 cloves garlic, minced
07 - 1 tablespoon chopped fresh sage
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil (for browning)
→ Pumpkin Sage Sauce
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
16 - 1 cup chicken broth
17 - 1/2 cup heavy cream
18 - 1/4 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh sage
20 - 1 teaspoon dried thyme
21 - 1/4 teaspoon ground nutmeg
22 - Salt and pepper, to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# Steps:
01 - In a large bowl, gently mix ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper until just combined without overworking.
02 - Shape mixture into approximately 24 evenly sized meatballs about 1 inch in diameter and place on a parchment-lined plate.
03 - Heat olive oil in a large skillet over medium heat and brown meatballs in batches, turning for even browning, about 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add olive oil and cook chopped onion over medium heat until softened, about 5 minutes; add garlic and cook an additional minute until fragrant.
05 - Stir in pumpkin puree and chicken broth, bring to a simmer, and cook for 5 minutes, stirring occasionally.
06 - Reduce heat, then add heavy cream, Parmesan, fresh sage, thyme, nutmeg, and season with salt and pepper; simmer for 5 to 10 minutes until sauce thickens slightly.
07 - Gently submerge browned meatballs in the sauce, cover skillet, and simmer on low heat for 15 to 20 minutes until meatballs reach an internal temperature of 165°F.
08 - Cut one meatball to ensure it is fully cooked through.
09 - Serve meatballs and sauce over pasta, mashed potatoes, or polenta, garnishing with fresh sage, extra Parmesan, and optional red pepper flakes.
