Ingredients
Scale
- 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
- 3 tablespoons milk
- 1/2 cup finely minced onion
- 4 garlic cloves, pressed through garlic press
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup grated parmesan
- 1 large whole egg plus 1 yolk
- 1 1/2 pounds ground turkey
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil, for brushing over top and lightly frying
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely minced onion
- 6 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 1 (15 ounce) can plus 1 cup organic pumpkin puree
- 1 1/2 teaspoon salt (or to your taste)
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken stock
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh sage
Instructions
- In a large bowl, soak breadcrumbs in milk for 2-3 minutes.
- Add minced onion, garlic, sage, parsley, Italian seasoning, parmesan cheese, egg, and mix well.
- Gently fold in ground turkey with salt and pepper until combined.
- Form into meatballs and chill for 20-25 minutes.
- Brown meatballs in a skillet until cooked through.
- Prepare pumpkin sage sauce by sautéing onion and garlic, then mixing in pumpkin puree and chicken stock.
- Combine meatballs with the sauce and simmer briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs (about 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg