Turkey Meatballs In Pumpkin Sage Sauce
Delicious turkey meatballs served in a creamy pumpkin sage sauce.
Equipment
- Oven Preheat to 425°F (220°C)
Ingredients
Main Ingredients
- 1 lb. ground turkey
- 1/3 cup pumpkin puree
- 1/4 cup panko bread crumbs
- 1 egg
- 1/8 teaspoon ground cloves
- 1-2 tablespoons minced sage or rosemary & thyme
- Salt & pepper to taste
- Olive oil
- Pumpkin pasta sauce
- Freshly shredded parmesan and additional minced sage for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground turkey, pumpkin puree, panko bread crumbs, egg, ground cloves, minced sage, salt, and pepper. Mix well using your hands.
- Using a cookie scoop, form the mixture into 1.5-2 tablespoon-sized balls and place them on the prepared baking sheet.
- Bake for 15 minutes or until lightly browned, then transfer the meatballs to a non-stick skillet drizzled with olive oil.
- Pour the pumpkin pasta sauce over the meatballs and simmer for another 5 minutes until the sauce is warm and the meatballs reach an internal temperature of 165°F.
- Serve the meatballs topped with freshly shredded parmesan and minced sage.
Notes
- Store the meatballs in an airtight container in the fridge for up to 4 days.
- Freeze the meatballs without the sauce in a freezer-safe container for 2-3 months.
- Freeze the meatballs without the sauce in a freezer-safe container for 2-3 months.