# Components:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Pumpkin Sage Sauce
09 - 1 can (15 oz) pumpkin puree
10 - 1 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
14 - 1/4 tsp ground nutmeg
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - 1 tbsp olive oil
→ For Serving (Optional)
18 - Cooked pasta or rice
19 - Extra Parmesan cheese
20 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, parsley, salt, and pepper until just combined.
03 - Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
04 - Bake for 20 to 25 minutes until golden brown and fully cooked.
05 - Heat olive oil in a large skillet over medium heat.
06 - Add pumpkin puree and chicken broth to the skillet, stirring to combine. Bring to a gentle simmer.
07 - Stir in heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
08 - Add baked meatballs to the sauce and gently turn to coat evenly.
09 - Simmer meatballs in the sauce for 5 additional minutes to meld flavors.
10 - Serve meatballs and sauce over cooked pasta or rice, garnished with extra Parmesan and fresh parsley if desired.
