# Components:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pumpkin Sage Sauce
09 - 1 can (15 ounces) pumpkin puree
10 - 1 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1 tablespoon olive oil
→ For Serving (Optional)
18 - Cooked pasta or rice
19 - Extra Parmesan cheese
20 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and pepper until just combined.
03 - Shape mixture into 1-inch meatballs and place on the prepared baking sheet.
04 - Bake meatballs for 20 to 25 minutes until golden brown and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add pumpkin puree and chicken broth, stirring to combine, then bring to a gentle simmer.
06 - Stir in heavy cream, Parmesan cheese, sage, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
07 - Add baked meatballs to the skillet, turning gently to coat with the sauce.
08 - Simmer for 5 more minutes to allow flavors to meld.
09 - Serve meatballs and sauce over cooked pasta or rice; garnish with additional Parmesan cheese and fresh parsley if desired.
