# Ingredients:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs (gluten-free optional)
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - 2 tablespoons milk
→ Pumpkin Sage Sauce
10 - 1 tablespoon olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1¾ cups pumpkin purée (canned or homemade)
14 - 1 cup chicken or vegetable broth
15 - ½ cup heavy cream
16 - 1½ teaspoons fresh sage, finely chopped (or ½ teaspoon dried)
17 - ¼ teaspoon ground nutmeg
18 - Salt and black pepper, to taste
19 - 2 tablespoons grated Parmesan cheese
# Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, garlic, parsley, salt, pepper, and milk. Mix gently until just combined.
03 - Shape mixture into 16 to 18 small meatballs and place them evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes, or until meatballs are golden and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft. Stir in garlic and cook an additional 30 seconds.
06 - Add pumpkin purée, broth, heavy cream, sage, nutmeg, salt, and pepper. Stir well and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until sauce slightly thickens.
07 - Stir grated Parmesan into the sauce. Taste and adjust seasoning as needed.
08 - Add baked meatballs to the sauce and simmer together for 2 to 3 minutes to meld flavors and heat through.
09 - Plate hot, optionally garnish with extra sage or Parmesan cheese.
