Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 15-20 minutes, or until cooked through and browned.
- While the meatballs are baking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
- Stir in the pumpkin puree, chicken broth, heavy cream, sage, and nutmeg. Bring the sauce to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Add the baked meatballs to the pumpkin sauce and stir to coat. Simmer for a few more minutes to heat the meatballs through.
- Serve hot, perhaps over pasta, rice, or with crusty bread.
Nutrition
Notes
You can add a pinch of cayenne pepper to the sauce for a little heat. For a thinner sauce, add more chicken broth. For a thicker sauce, let it simmer a bit longer.