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- 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tsp onion powder - 1 tsp salt - 1/2 tsp black pepper - 1/4 tsp red pepper flakes (optional) - 1 cup pumpkin puree - 1 cup chicken broth - 1/4 cup heavy cream - 1 tbsp fresh sage, chopped (or 1 tsp dried sage) - 1 tbsp olive oil When making turkey meatballs in pumpkin sage sauce, these ingredients are key. Each one builds flavor and texture. Ground turkey gives a lean base. Breadcrumbs keep the meatballs tender. Parmesan adds a nice saltiness. - Red pepper flakes can add some heat. - Use dried sage if fresh isn’t available. These optional ingredients let you customize the dish. You can choose how spicy or herbal you want it. - Try using garlic powder for extra flavor. - Italian seasoning can enhance the taste. - Fresh herbs like thyme or rosemary also work well. These seasonings can bring new life to your turkey meatballs. I love how a simple change can make a dish feel fresh. Mixing in different spices opens up new flavor profiles. First, grab a big bowl. Add 1 pound of ground turkey. Then, mix in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack 1 large egg into the bowl. Toss in 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. If you like spice, add 1/4 teaspoon of red pepper flakes. Use your hands or a spoon and mix gently. Be careful not to overmix. This keeps your meatballs tender. Now, preheat your oven to 400°F (200°C). While it warms up, scoop out some of the turkey mixture. Roll it into balls about 1 inch wide. Place them on a baking sheet lined with parchment paper. Make sure they have space in between. You should make about 24 meatballs. Once the oven is hot, bake them for 20 to 25 minutes. They should turn golden brown and reach an internal temperature of 165°F (74°C). While the meatballs bake, let's make the sauce. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of pumpkin puree, 1 cup of chicken broth, and 1/4 cup of heavy cream. Stir everything until it blends well. Bring the mix to a gentle simmer. After that, stir in 1 tablespoon of chopped fresh sage. If you don't have fresh sage, use 1 teaspoon of dried. Let the sauce cook for about 5 minutes. Stir it occasionally until it thickens slightly. When the meatballs are done, take them out of the oven. Carefully move them into the skillet with the sauce. Gently swirl the meatballs in the sauce. Let them simmer together for 5 more minutes. This helps the meatballs soak up those tasty flavors. Now, it’s time to serve your dish. Place the warm turkey meatballs on a plate. Sprinkle some extra grated Parmesan cheese on top. You can also add fresh sage leaves for a nice touch. Enjoy your meal! - Use fresh ingredients for the best flavor. Fresh garlic and sage shine in this dish. - Mix the meatball ingredients gently. Overmixing can make them tough. - Form uniform meatballs, about 1 inch wide. This helps them cook evenly. - Bake until golden brown. This adds flavor and texture to the meatballs. - Add a pinch of nutmeg for warmth. Nutmeg pairs well with pumpkin and sage. - Stir in a splash of balsamic vinegar. This will add a nice tang to the sauce. - For a spicy kick, include more red pepper flakes. Adjust to your taste preference. - Serve meatballs in a shallow bowl. This lets the sauce shine and looks nice. - Garnish with extra Parmesan. A sprinkle of cheese adds color and flavor. - Add fresh sage leaves on top. This not only looks great but boosts the herbal taste. {{image_4}} You can easily make turkey meatballs gluten-free. Instead of regular breadcrumbs, use gluten-free breadcrumbs. Many stores offer these options. You can also use ground oats or almond flour. These choices keep the texture light and tasty. To make this dish dairy-free, swap out the Parmesan cheese. Nutritional yeast adds a cheesy flavor without dairy. For the heavy cream, use coconut cream or a dairy-free cream alternative. These swaps keep the sauce creamy and delicious. If you want a different protein, consider using ground chicken or lean beef. Both work well in this recipe. For a vegetarian option, use lentils or chickpeas. Mash them lightly and combine with the spices. This way, you can enjoy the same flavors in a meat-free dish. After you enjoy your turkey meatballs in pumpkin sage sauce, store leftovers in the fridge. Place them in an airtight container. This helps keep them fresh. They will last about 3 to 4 days. If you want to enjoy them later, check that they cool down first before sealing the container. This way, moisture does not build up. You can freeze turkey meatballs too! To do this, let them cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. They can stay frozen for up to 3 months. When you are ready to eat, defrost in the fridge overnight. To reheat turkey meatballs, you have a few options. The oven is a great choice. Preheat it to 350°F (175°C). Place the meatballs in a baking dish and cover with foil. Heat for about 15 to 20 minutes. You can also use the microwave. Heat them in a microwave-safe dish for 1 to 2 minutes. Make sure to check that they are hot all the way through. Enjoy! Yes, you can use ground turkey breast. It has less fat than regular ground turkey. This option makes the meatballs leaner. Just keep in mind, they may be a bit drier. Adding a little more cream or sauce can help with moisture. To thicken the sauce, you can simmer it longer. Let it cook until it reduces. Another option is to mix a little cornstarch with water and stir it in. This quick method thickens the sauce nicely without changing the flavor. Several sides match well with these meatballs. Consider serving them with: - Mashed potatoes - Rice - Quinoa - Fresh green salad - Roasted vegetables These options balance the rich sauce and add texture to your meal. Leftovers can last in the fridge for about 3 to 4 days. Store them in an airtight container. If you want to keep them longer, consider freezing them. They can last for up to 3 months in the freezer. Just thaw and reheat when ready to enjoy! This post covered all you need to create delicious turkey meatballs in pumpkin sage sauce. We discussed the key ingredients, step-by-step instructions, and tips for the best results. Variations for diets like gluten-free and dairy-free were also included. Plus, we explored storage info and answered your most common questions. With these insights, you can impress anyone at your next meal. Enjoy cooking and make it your own!

Turkey Meatballs in Pumpkin Sage Sauce

Discover the perfect fall comfort dish with these Turkey Meatballs in Pumpkin Sage Sauce! This easy recipe combines tender turkey meatballs and a creamy pumpkin sauce, creating a delightful meal for the whole family. With just a few simple ingredients, you can whip up a delicious dinner in under an hour. Ready to savor this seasonal favorite? Click through for the full recipe and elevate your autumn cooking game!
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Ingredients
  

1 lb ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional for a kick)

1 cup pumpkin puree

1 cup chicken broth

1/4 cup heavy cream

1 tbsp fresh sage, chopped (or use 1 tsp dried sage if fresh is not available)

1 tbsp olive oil

Instructions
 

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using). Using your hands or a spoon, mix the ingredients gently until just combined; be careful not to overmix to ensure tender meatballs.

    Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

      Form the Meatballs: Scoop out portions of the turkey mixture and roll them into balls about 1 inch in diameter. Arrange the formed meatballs on a baking sheet lined with parchment paper, spacing them evenly. Expect to yield approximately 24 meatballs.

        Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and have a lovely golden brown exterior. To check for doneness, ensure they reach an internal temperature of 165°F (74°C).

          Create the Pumpkin Sage Sauce: While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the pumpkin puree, chicken broth, and heavy cream, stirring well to blend all the ingredients. Allow the mixture to come to a gentle simmer.

            Infuse Flavor with Sage: Stir in the chopped fresh sage (or dried sage) and let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly and the flavors meld.

              Combine Meatballs with Sauce: Once the meatballs are baked, remove them from the oven and carefully transfer them directly into the skillet with the pumpkin sage sauce. Gently swirl the meatballs in the sauce, allowing them to simmer for an additional 5 minutes so they can absorb the delicious flavors.

                Serve with Style: Serve the turkey meatballs warm, garnished with an extra sprinkle of grated Parmesan cheese and additional fresh sage leaves, if desired, for an appealing presentation.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4