Turkey Meatballs in Sauce (Print Version)

# Ingredients:

→ Turkey Meatball Ingredients

01 - 1 ½ cups fresh breadcrumbs or panko breadcrumbs
02 - 3 tablespoons milk
03 - ½ cup finely minced onion
04 - 4 garlic cloves, pressed through garlic press
05 - 1 tablespoon chopped fresh sage
06 - 1 tablespoon chopped parsley
07 - 1 ½ teaspoons Italian seasoning
08 - ½ cup grated parmesan
09 - 1 large whole egg plus 1 yolk
10 - 1 ½ pounds ground turkey, dark meat, 93/7 ratio lean to fat
11 - 1 ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Olive oil or avocado oil, for brushing and frying

→ Pumpkin Sage Sauce Ingredients

14 - 2 tablespoons ghee or unsalted butter
15 - 1 tablespoon olive oil
16 - ½ cup finely minced onion
17 - 6 garlic cloves, pressed through garlic press
18 - 2 teaspoons Italian seasoning
19 - 1 (15 ounce) can organic pumpkin puree
20 - 1 cup organic pumpkin puree
21 - 1 ½ teaspoons salt
22 - ¼ teaspoon black pepper
23 - 1 ¾ cups chicken stock
24 - ½ cup grated parmesan cheese
25 - ¼ cup heavy cream
26 - 2 tablespoons maple syrup
27 - 1 tablespoon chopped fresh sage
28 - Fried sage leaves, optional garnish

# Instructions:

01 - Gather and prep all ingredients for turkey meatballs according to the ingredient list to have them ready for use.
02 - In a large bowl, add breadcrumbs and pour over the milk. Let sit and soak for 2 to 3 minutes.
03 - Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and whole egg with yolk to the breadcrumb mixture. Use a fork to thoroughly combine.
04 - Add ground turkey, salt, and pepper to the mixture and gently combine with hands until just mixed. The mixture will be sticky and moist.
05 - Using a 2-tablespoon scoop, portion out turkey meatballs onto parchment or wax paper-lined platter. Chill in the freezer for 20 to 25 minutes to firm.
06 - Wet palms with water or oil and roll meatballs gently between hands to make smooth rounds.
07 - Brush olive oil over meatballs and heat a large skillet over medium-high. Add 4 tablespoons of oil. Sear meatballs, reduce heat to medium, and cook for 10 minutes, turning until cooked through (165°F internal temperature). Set aside on a platter. Repeat with all the meatballs.
08 - Gather and prep all ingredients for pumpkin sage sauce according to the ingredient list to have them ready for use.
09 - Wipe clean the skillet used for meatballs, then add ghee (or butter) and olive oil over medium heat. Add minced onion and sauté for 2 to 3 minutes.
10 - Add pressed garlic and Italian seasoning, stir, and cook until aromatic.
11 - Whisk in pumpkin puree, salt, pepper, and chicken stock until the sauce is smooth. Simmer gently for 2 to 3 minutes.
12 - Turn off heat and whisk in grated parmesan, heavy cream, maple syrup, and fresh sage.
13 - Add meatballs to the sauce and allow to warm for a few minutes. Garnish with fried sage leaves if desired.
14 - Serve turkey meatballs and pumpkin sage sauce over gnocchi, linguini, penne, bow ties, or mashed potatoes.

# Notes:

01 - Chilling meatballs prior to cooking makes them easier to handle.

Back