Ingredients

1 1/2 cups (slightly heaping) 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 (dark meat, 93/7 ratio lean to fat)

1 1/4 teaspoon salt

1/4 teaspoon black pepper

Olive oil or avocado oil, for brushing and 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 (not pumpkin pie filling)

1 1/2 teaspoon salt (or to 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

Fried sage leaves, optional garnish

Instructions

Step 1: Gather and prep all turkey meatball ingredients so everything is ready and organized.

Step 2: In a large bowl, soak breadcrumbs with milk for 2 to 3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs. Mix thoroughly with a fork.

Step 3: Add ground turkey, salt, and pepper. Gently combine until just mixed; the mixture will be sticky and moist.

Step 4: Portion meatballs using a 2-tablespoon scoop onto parchment-lined platter. Chill in freezer 20–25 minutes to firm up.

Step 5: Wet palms with water or oil, then quickly roll meatballs to smooth and round them.

Step 6: Brush each meatball lightly with olive oil. Heat a heavy-bottom skillet over medium-high, add about 4 tablespoons oil.

Step 7: Brown meatballs in batches, reduce heat to medium or medium-low, and cook for about 10 minutes, turning to brown all sides and reach 165°F internal temp. Set aside cooked meatballs and repeat.

Step 8: Prep pumpkin sage sauce ingredients so they’re ready to use.

Step 9: Wipe skillet clean, melt ghee and olive oil over medium heat. Sauté minced onion 2–3 minutes until soft.

Step 10: Add garlic and Italian seasoning; stir until fragrant. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.

Step 11: Simmer sauce gently for 2–3 minutes, then remove from heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.

Step 12: Add meatballs to sauce and let warm through for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, pasta, or mashed potatoes.

Tips & Variations

Use fresh breadcrumbs when possible for better texture, but panko makes an easy substitute.

For a richer sauce, swap maple syrup with a drizzle of honey or brown sugar.

Try ground chicken if you prefer a leaner meatball.

Serve the meatballs over creamy mashed potatoes or buttery noodles to soak up the sauce.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and freeze the raw meatballs before cooking. Freeze them on a tray, then transfer to a bag or container. Cook them straight from frozen, adding a few extra minutes to the cooking time.

What if I don’t have fresh sage?

Dried sage can work in a pinch, but use about one-third the amount since it’s more concentrated. Fresh sage gives a brighter, more aromatic flavor to this dish.