Turkey Meatballs with a Pumpkin Sage Sauce
A DELICIOUS FALL BITE! Serve with Dalla Terra Pumpkin Spice Pasta for a yummy fall weeknight dinner!
Ingredients
- 1.5 lbs ground turkey
- 1/2 cup Panko breadcrumbs
- 1/4 cup + 1/4 cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 1 cup + 1/4 cup yellow onion, finely chopped, divided
- 2 cloves + 2 cloves garlic, minced, divided
- 1 Tbsp + 2 Tbsp fresh sage, finely chopped, divided
- 1 tsp + 1 tsp dried thyme, divided
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 2 Tbsp Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil
- 1 15oz can pumpkin puree
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- Freshly chopped parsley, for garnish
Directions
In a large bowl, gently combine the ground turkey, Panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tsp chopped sage, 1 tsp dried thyme, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s Freshly Ground Black Pepper. Use your hands to gently bring everything together until just combined (overmixing can lead to tough meatballs).
Preheat oven to 375F. Using your hands, form the mixture into meatballs. Place the meatballs on a plate or baking sheet lined with parchment paper. You should get about 20 meatballs. Bake the meatballs for about 15-20 minutes (or until meatballs reach an internal temperature of 165F).
In a large skilled, heat the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil over medium heat. Add 1 cup of chopped yellow onion and cook until softened and translucent, stirring occasionally to prevent burning. Add 2 cloves minced garlic and cook for another minute, until fragrant. Stir in the pumpkin puree, chicken broth, heavy cream, 1/4 cup grated Parmesan cheese, 2 Tbsp chopped sage, 1 tsp dried thyme, and nutmeg. Whisk everything together until smooth and well combined. Bring the sauce to a simmer; then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally and allowing to thicken. Season the pumpkin and sage sauce with Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.
Place the cooked meatballs into the skillet with the sauce. Garnish with freshly chopped parsley and additional grated Parmesan.
Enjoy!
