# 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
# Directions:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until just combined.
03 - Shape the mixture into 1-inch diameter meatballs and place them evenly on the prepared baking sheet.
04 - Bake the meatballs for 20 to 25 minutes until golden brown and fully cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat.
06 - Add pumpkin puree and chicken broth to the skillet, stirring to combine, and bring to a gentle simmer.
07 - Stir in heavy cream, grated Parmesan, chopped sage, ground nutmeg, salt, and black pepper. Continue simmering for 5 minutes, stirring occasionally.
08 - Add the baked meatballs to the skillet and gently turn them to coat evenly with the pumpkin sage sauce.
09 - Simmer the meatballs in sauce for 5 minutes to allow flavors to meld.
10 - Serve meatballs and sauce over cooked pasta or rice, garnished with extra Parmesan cheese and fresh parsley if desired.
