# What You'll Need:
→ Meatballs
01 - 1.5 lbs ground turkey (93% lean)
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1/4 cup finely chopped yellow onion
06 - 2 cloves garlic, minced
07 - 1 tablespoon chopped fresh sage
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon olive oil (for browning)
→ Pumpkin Sage Sauce
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (15 oz) pumpkin puree
16 - 1 cup chicken broth
17 - 1/2 cup heavy cream
18 - 1/4 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh sage
20 - 1 teaspoon dried thyme
21 - 1/4 teaspoon ground nutmeg
22 - Salt and pepper, to taste
→ For Serving and Garnish
23 - Fresh sage leaves
24 - Grated Parmesan cheese
25 - Red pepper flakes (optional)
# How to Make It:
01 - Gently mix ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, fresh sage, dried thyme, salt, and black pepper in a large bowl until just combined.
02 - Form the mixture into approximately 24 meatballs, each about 1 inch in diameter, and arrange on a parchment-lined plate.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to brown all sides, about 2 to 3 minutes per side. Remove and set aside.
04 - Add 1 tablespoon olive oil to the same skillet and sauté chopped onion over medium heat until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
05 - Stir in pumpkin puree and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
06 - Reduce heat to low, then mix in heavy cream, Parmesan, chopped fresh sage, dried thyme, and ground nutmeg. Season with salt and pepper and simmer for 5 to 10 minutes until slightly thickened.
07 - Submerge browned meatballs in the sauce, cover, and simmer gently over low heat for 15 to 20 minutes until internal temperature reaches 165°F and sauce thickens.
08 - Cut one meatball to ensure it is fully cooked through with no pink center.
09 - Serve meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan, and red pepper flakes if desired.
