Pumpkin Turkey Dish (Print Version)
# Ingredients:
→ Turkey Meatball Ingredients
01 -
93/7 lean-to-fat ratio ground turkey, 1 ½ pounds (dark meat)
02 -
1 large egg plus an extra yolk
03 -
3 tablespoons of milk
04 -
Fresh sage, chopped, 1 tablespoon
05 -
1 tablespoon parsley, minced
06 -
1 ½ teaspoons of dried Italian herbs
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Fresh parmesan cheese, grated, ½ cup
08 -
Salt, about 1 ¼ teaspoons
09 -
Pepper, ¼ teaspoon
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4 garlic cloves, run through a garlic press
11 -
½ cup onion, finely minced
12 -
Fresh or panko breadcrumbs, 1 ½ cups
13 -
A drizzle of olive or avocado oil for frying or brushing
→ Pumpkin Sage Sauce Ingredients
14 -
Chicken broth, 1 ¾ cups
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2 tablespoons of unsalted butter or ghee
16 -
Italian seasoning mix, 2 teaspoons
17 -
1 (15-ounce) can of organic pumpkin puree
18 -
An additional cup of organic pumpkin puree
19 -
Minced onion, ½ cup
20 -
6 garlic cloves, mashed
21 -
1 ½ teaspoons salt
22 -
Black pepper, ¼ teaspoon
23 -
Parmesan for grating, ½ cup
24 -
Heavy cream, ¼ cup
25 -
Maple syrup, 2 tablespoons
26 -
Chopped fresh sage, 1 tablespoon
27 -
Optional topping: crispy fried sage leaves
# Instructions:
01 -
Make sure all components for the meatballs are ready to go before starting.
02 -
Get a big mixing bowl, toss in the breadcrumbs, and soak them in milk for a couple of minutes.
03 -
To the soaked breadcrumbs, stir in the onion, garlic, sage, parsley, Italian seasoning, parmesan, and both eggs. Use a fork to blend everything evenly.
04 -
Stir the turkey into the mix, seasoning with salt and pepper. Gently work the mixture with your hands until just combined—it'll feel sticky.
05 -
Scoop portions of the mix (about 2 tablespoons each) and place them on a tray lined with parchment or wax paper. Let them firm up in the freezer for 20–25 minutes.
06 -
With slightly wet hands or using a bit of oil, roll the chilled portions into smooth balls.
07 -
Lightly oil the meatballs. Heat a skillet over medium-high with a bit more oil. Brown the meatballs on all sides. Lower heat and continue cooking until no longer pink inside (check for 165°F). Move to a platter and repeat in batches.
08 -
Have every needed item for the sauce measured and chopped so it’s easy to manage.
09 -
Clean the skillet from earlier, then add your ghee or butter with a splash of olive oil. Warm over medium heat and sauté the onions for a couple of minutes.
10 -
Stir in garlic and Italian seasoning. Cook just until you can smell the aroma filling the air.
11 -
Mix the pumpkin puree, salt, pepper, and chicken broth into the skillet. Stir until the mixture looks smooth and creamy. Let it simmer gently for a couple of minutes.
12 -
Take the skillet off the heat. Whisk in parmesan, cream, maple syrup, and sage until it’s all combined.
13 -
Add the cooked meatballs to the sauce, letting them soak up the flavors. Garnish with a few fried sage leaves on top if you want.
14 -
Spoon the meatballs and sauce over your choice of cooked gnocchi, mashed potatoes, or pasta like linguine, bow ties, or penne.
# Notes:
01 -
Chilling helps the meatballs hold together while cooking.