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For the meatballs, I use: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste These ingredients create a tasty, moist base. Ground turkey is lean, making it a healthy choice. Breadcrumbs and egg help bind the meatballs. Parmesan adds a rich flavor. Fresh parsley gives a bright touch. For the sauce, gather: - 1 can (15 oz) pumpkin puree - 1 cup chicken broth - 1/2 cup heavy cream - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - Olive oil for frying Pumpkin puree makes the sauce creamy and rich. Chicken broth adds depth. Heavy cream creates a velvety texture. Sage brings a warm, earthy flavor that pairs well with pumpkin. You might like to garnish with: - Extra grated Parmesan - Fresh sage leaves These garnishes add color and flavor. A sprinkle of cheese makes it feel special. Fresh sage leaves give a burst of freshness on top. For the full recipe, check out the complete instructions and tips! First, gather your ingredients in a large bowl. You will need ground turkey, breadcrumbs, grated Parmesan, parsley, beaten egg, minced garlic, onion powder, salt, and pepper. Mix these well. Use your hands for best results. When it's mixed, form the mixture into meatballs. Each should be about one inch wide. Place them on a plate as you finish. Next, heat a skillet over medium heat. Add olive oil to the skillet. Once the oil is hot, add the meatballs in batches. Do not crowd the pan. Cook the meatballs for about 7 to 10 minutes. Turn them to brown all sides. When they are golden brown, remove them from the skillet and set them aside. In the same skillet, lower the heat. Add pumpkin puree, chicken broth, heavy cream, and chopped sage. Stir everything together. Bring the mixture to a gentle simmer. This will create a rich and creamy sauce. Let it bubble softly while you prepare the next step. Now, return the meatballs to the skillet. Gently place them in the sauce, making sure they are covered. Allow the meatballs to simmer for 10 to 15 minutes. This helps them absorb the sauce's flavors. Check that the meatballs are cooked through and heated. If needed, adjust the taste with more salt and pepper. Your dish is now ready. For the full recipe, check out the earlier section. To get the best meatballs, keep a few tips in mind. First, do not overmix the meatball mix. Just combine the ingredients until they blend. This helps the meatballs stay tender. Next, wet your hands when forming the meatballs. This trick stops them from sticking to your hands. Make each ball about one inch wide. This size cooks evenly and stays juicy. The sauce is where the magic happens. Start with good quality pumpkin puree. Use fresh sage for the best taste. If you use dry sage, remember it is stronger. Add salt and pepper to the sauce as it simmers. Taste and adjust as needed. For extra creaminess, stir in a bit more heavy cream. This makes the sauce rich and smooth. You can also add a pinch of nutmeg for warmth. Avoid these mistakes to make your dish shine. First, don’t skip the browning step. Searing the meatballs adds flavor and texture. Next, don’t rush the simmering time. Let the meatballs cook in the sauce. This allows them to soak up all the flavors. Lastly, be careful with seasoning. Start light, as you can always add more. These tips will help you create the best turkey meatballs in pumpkin sage sauce. For the full recipe, check out the earlier sections! {{image_2}} You can swap ground turkey for ground chicken or beef. Using ground chicken keeps it light, while beef gives it a richer flavor. Both options work well in this recipe. The steps remain the same. Just make sure to cook them to a safe temperature. If you want a twist, try different sauces. You could use a creamy Alfredo for a rich taste. A marinara sauce also pairs nicely with meatballs. Each sauce brings a new flavor to the dish. Feel free to experiment and find your favorite. You can boost nutrition by adding veggies to the meatballs. Chopped spinach or grated zucchini adds moisture and nutrients. Finely diced bell peppers also work well. These options blend well and add color to your meal. Get creative and use what you have on hand! For the full recipe, check the details above. After you make turkey meatballs in pumpkin sage sauce, let them cool. Place the meatballs and sauce in an airtight container. Store them in the fridge for up to four days. Make sure to cover them well to keep the flavors fresh. You can freeze the meatballs in sauce too. Use a freezer-safe container or bag. They can last up to three months in the freezer. To keep the best taste, freeze them in small portions. This way, you can thaw just what you need. To reheat, you can use the stove or microwave. If using the stove, place the meatballs in a pan with a splash of water. Heat over low until warm. If using the microwave, cover the meatballs with a damp paper towel. Heat in short bursts, checking often. This keeps them moist and tasty. For the full recipe, check out the previous sections to make these delicious meatballs! To make turkey meatballs without breadcrumbs, use oats or crushed crackers. Both options work well to hold the meatballs together. You can also use ground flaxseed mixed with water as a binder. This gives the meatballs a nice texture and flavor. Just mix the oats or flaxseed into the turkey mixture like you would with breadcrumbs. Yes, you can use canned pumpkin. Canned pumpkin is easy and saves time. It is already cooked and pureed, so you can use it right away. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. This will keep the flavors true to the dish. Turkey meatballs in pumpkin sage sauce go well with many sides. Here are some tasty options: - Creamy mashed potatoes - Rice or quinoa - Pasta, like fettuccine or penne - Steamed or roasted vegetables - A fresh green salad Each of these sides can balance the rich flavors of the sauce. Yes, this recipe is great for meal prep. You can make a big batch and store it in the fridge. The meatballs and sauce keep well for about three to four days. Just portion them into containers for easy meals throughout the week. You can also freeze leftovers in airtight containers for later use. For the full recipe, check above. This blog post covered how to make tasty turkey meatballs with pumpkin sage sauce. We discussed key ingredients, step-by-step instructions, and helpful tips. Knowing how to fix common issues makes cooking easier. You learned about fun variations like using chicken or different sauces. Finally, we shared storage tips and answers to common questions. Enjoy your cooking adventures! With the right ingredients and methods, you can create a delicious meal.

Turkey Meatballs in Pumpkin Sage Sauce

Savor the flavors of autumn with these delicious Turkey Meatballs in Pumpkin Sage Sauce! This simple and hearty recipe brings together ground turkey, creamy pumpkin, and fresh sage for a delightful dinner. Perfect for cozy nights, it’s easy to make and sure to impress. Click through to discover how to create this comforting dish and serve it over mashed potatoes or pasta for a cozy meal that warms the heart!
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Ingredients
  

1 lb ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 egg, beaten

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper to taste

1 can (15 oz) pumpkin puree

1 cup chicken broth

1/2 cup heavy cream

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Olive oil for frying

Instructions
 

In a bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, beaten egg, minced garlic, onion powder, salt, and pepper. Mix until well combined.

    Form the turkey mixture into meatballs, about 1 inch in diameter.

      Heat a skillet over medium heat and add olive oil. Once hot, add the meatballs in batches. Cook until browned on all sides, approximately 7-10 minutes. Remove and set aside.

        In the same skillet, reduce heat to low and add the pumpkin puree, chicken broth, heavy cream, and chopped sage. Stir well to combine and bring to a gentle simmer.

          Return the meatballs to the skillet, covering them with the sauce. Simmer for an additional 10-15 minutes until the meatballs are cooked through and heated in the sauce.

            Adjust seasoning with more salt and pepper if needed.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the meatballs with a generous ladle of sauce on a bed of creamy mashed potatoes or over pasta. Sprinkle some extra Parmesan and fresh sage on top for garnish.