Turkey Balls Pumpkin Sauce (Print Version)
# Ingredients:
→ Meatballs
01 -
1 ½ cups panko or fresh bread bits
02 -
3 tablespoons milk
03 -
½ cup finely chopped onion
04 -
4 garlic cloves, crushed
05 -
1 tablespoon fresh chopped sage
06 -
1 tablespoon chopped parsley
07 -
1 ½ teaspoons Italian herb mix
08 -
½ cup shredded parmesan
09 -
1 large egg plus 1 extra yolk
10 -
1 ½ pounds dark meat ground turkey (93/7 mix)
11 -
1 ¼ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
Avocado oil or olive oil, for coating and cooking
→ Pumpkin Sage Sauce
14 -
2 tablespoons unsalted butter or ghee
15 -
1 tablespoon olive oil
16 -
½ cup finely chopped onion
17 -
6 garlic cloves, crushed
18 -
2 teaspoons Italian herb mix
19 -
525g canned organic pumpkin (one 15 ounce can plus 1 cup)
20 -
1 ½ teaspoon salt
21 -
¼ teaspoon black pepper
22 -
1 ¾ cups chicken broth
23 -
½ cup shredded parmesan cheese
24 -
¼ cup heavy cream
25 -
2 tablespoons maple syrup
26 -
1 tablespoon fresh chopped sage
27 -
Optional garnish: fried sage leaves
# Instructions:
01 -
Grab and prepare all your turkey meatball stuff as shown in the list above.
02 -
Put breadcrumbs in a big bowl with milk and let them soak for 2-3 minutes. Throw in onion, garlic, sage, parsley, Italian herbs, parmesan, and both eggs. Mix everything well using a fork.
03 -
Add your ground turkey, salt and pepper to the bowl. Mix gently until just combined - don't overdo it. The mix will feel wet and sticky.
04 -
Use a 2 tablespoon scoop to make portions on a parchment-covered plate. Stick them in the freezer for 20-25 minutes to firm up.
05 -
Wet your hands slightly and quickly roll each cold portion between your palms to make round meatballs. Lightly coat each with a bit of oil.
06 -
Pour 4 tablespoons oil into a big heavy skillet over medium-high heat. Cook meatballs in batches, first searing them then lowering heat to medium-low. Let them cook about 10 minutes, turning now and then, until they're brown all over and reach 165°F inside. Put them on a clean plate.
07 -
Grab and prepare all your pumpkin sage sauce items as listed above.
08 -
Clean out the skillet, then add your butter (or ghee) and oil. When hot, toss in chopped onion and cook for 2-3 minutes until soft.
09 -
Add garlic and Italian herbs and cook until you can smell them. Stir in pumpkin, salt, pepper, and chicken broth until everything's smooth.
10 -
Let your sauce bubble gently for 2-3 minutes, then turn off the heat. Stir in parmesan, cream, maple syrup, and fresh sage.
11 -
Put meatballs back in the sauce and warm everything for a few minutes. Add fried sage leaves on top if you want. Serve over pasta, gnocchi, or mashed potatoes.
# Notes:
01 -
Don't mix the meatballs too much or they'll end up tough.
02 -
You can make these meatballs ahead and freeze them raw or cooked for quick dinners.
03 -
The sauce gets a bit thicker as it cools down.