Turkey Meatballs Pumpkin Sauce (Print Version)
# Ingredients:
→ Meatballs
01 -
1 ½ cups panko or fresh bread bits
02 -
3 tablespoons milk
03 -
½ cup finely diced onion
04 -
4 garlic cloves, smashed
05 -
1 tablespoon fresh chopped sage
06 -
1 tablespoon chopped parsley
07 -
1 ½ teaspoons Italian blend herbs
08 -
½ cup shredded parmesan
09 -
1 large egg plus 1 yolk
10 -
1 ½ pounds dark meat ground turkey (93/7 fat ratio)
11 -
1 ¼ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
Olive oil or avocado oil, for coating and cooking
→ Pumpkin Sage Sauce
14 -
2 tablespoons ghee or plain butter
15 -
1 tablespoon olive oil
16 -
½ cup finely diced onion
17 -
6 garlic cloves, smashed
18 -
2 teaspoons Italian blend herbs
19 -
525g canned organic pumpkin (one 15 ounce can plus 1 cup)
20 -
1 ½ teaspoon salt
21 -
¼ teaspoon black pepper
22 -
1 ¾ cups chicken broth
23 -
½ cup shredded parmesan
24 -
¼ cup heavy cream
25 -
2 tablespoons maple syrup
26 -
1 tablespoon fresh chopped sage
27 -
Crispy sage leaves for topping (if you want)
# Instructions:
01 -
Round up and chop all your turkey meatball stuff as the list shows.
02 -
Put breadcrumbs in a big bowl and pour milk over them. Let sit for 2-3 minutes. Throw in onion, garlic, sage, parsley, Italian herbs, parmesan, egg and yolk. Stir it all up with a fork.
03 -
Add your ground turkey, salt and pepper to the bowl. Mix everything together with a gentle touch until just combined. The mix will feel wet and sticky.
04 -
Use a 2 tablespoon scoop to drop meatball portions onto a tray lined with parchment. Stick them in the freezer for 20-25 minutes to firm up a bit.
05 -
Wet your hands slightly and quickly roll each cold portion into round balls. Lightly brush each with a bit of oil.
06 -
Pour 4 tablespoons oil in a big heavy skillet over medium-high heat. Cook meatballs in batches, first searing them, then turning down to medium-low. Cook about 10 minutes, flipping now and then, until brown all over and 165°F inside. Move to a clean plate.
07 -
Round up and chop all your pumpkin sage sauce stuff as the list shows.
08 -
Wipe the skillet clean, then melt the ghee (or butter) with oil. When it's hot, toss in diced onion and cook for 2-3 minutes until soft.
09 -
Toss in garlic and Italian herbs, cooking until you can smell them. Pour in pumpkin, salt, pepper, and chicken broth, whisking until smooth.
10 -
Let the sauce bubble gently for 2-3 minutes, then turn off the heat. Stir in parmesan, cream, maple syrup, and chopped sage.
11 -
Drop the meatballs back into the sauce and warm everything up for a few minutes. Top with crispy sage leaves if you want. Serve over gnocchi, pasta, or mashed potatoes.
# Notes:
01 -
Don't mix the meatball stuff too much or they'll end up tough.
02 -
You can make these meatballs ahead and freeze them raw or cooked for quick dinners later.
03 -
The sauce gets a bit thicker as it cools down.