Ingredients
Scale
- 1 1/2 pounds ground turkey
- 1/2 cup finely minced onion
- 4 garlic cloves
- 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
- 3 tablespoons milk
- 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 1/4 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
- 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 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, combine breadcrumbs and milk; let sit for 2-3 minutes. Mix in onion, garlic, sage, parsley, Italian seasoning, parmesan cheese, and egg until well combined.
- Add ground turkey along with salt and pepper; mix gently until just combined. Form into meatballs and chill for 20-25 minutes.
- Heat a skillet with oil over medium-high heat; sear meatballs until browned on all sides.
- In the same skillet, sauté onion in ghee until softened. Add garlic and Italian seasoning, then whisk in pumpkin puree and chicken stock until smooth. Simmer for a few minutes.
- Stir in parmesan cheese, heavy cream, maple syrup, and sage; add meatballs to sauce to warm through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 meatballs with sauce (300g)
- Calories: 430
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg