# What you need:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup plain breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pumpkin Sage Sauce
09 - 1 can (15 ounces) pumpkin puree
10 - 1 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1 tablespoon olive oil
→ For Serving (Optional)
18 - Cooked pasta or rice
19 - Extra Parmesan cheese
20 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, parsley, salt, and pepper; mix gently until just combined.
03 - Shape the mixture into 1-inch diameter meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 20 to 25 minutes until meatballs are golden brown and fully cooked.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat.
06 - Add pumpkin puree and chicken broth to the skillet; stir and bring to a gentle simmer.
07 - Stir in heavy cream, Parmesan, sage, nutmeg, salt, and pepper; simmer for 5 minutes, stirring occasionally.
08 - Add baked meatballs to the skillet and turn gently to coat with the sauce.
09 - Simmer the meatballs in sauce for an additional 5 minutes to meld flavors.
10 - Serve meatballs and sauce over cooked pasta or rice; garnish with extra Parmesan and fresh parsley if desired.
