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Pumpkin Chicken Meatballs in Sage Cream Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Turkey Meatballs in Pumpkin Sage Sauce

Tender turkey meatballs cooked under pressure in a creamy pumpkin sage sauce for the ultimate cozy fall dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1 ½ cups Fresh breadcrumbs or panko
  • 3 tablespoons Milk
  • ½ cup Onion finely minced
  • 4 cloves Garlic pressed
  • 1 tablespoon Fresh sage chopped
  • 1 tablespoon Parsley
  • 1 ½ teaspoons Italian seasoning
  • ½ cup Parmesan cheese grated
  • 1 Egg large
  • 1 Egg yolk
  • 1 ½ pounds Ground turkey dark meat, 93/7 lean to fat
  • 1 ¼ teaspoon Salt
  • ¼ teaspoon Black pepper
  • Olive oil or avocado oil for brushing/searing
  • 2 tablespoons Ghee or unsalted butter
  • 1 tablespoon Olive oil
  • 6 cloves Garlic pressed
  • 2 teaspoons Italian seasoning
  • 15 ounce Pumpkin puree canned
  • 1 cup Pumpkin puree organic, not pie filling
  • 1 ½ teaspoons Salt
  • 1 ¾ cups Chicken stock
  • ½ cup Parmesan cheese
  • ¼ cup Heavy cream
  • 2 tablespoons Maple syrup
  • 1 tablespoon Fresh sage chopped

Equipment

  • 1 Mixing bowl Large
  • 1 Skillet For searing
  • 1 Pressure cooker

Method
 

Instructions
  1. Mix breadcrumbs with milk, onion, garlic, sage, parsley, Italian seasoning, parmesan, eggs, salt, and pepper.
  2. Add ground turkey and combine gently. Don’t overwork mixture.
  3. Roll mixture into even-sized balls. Brush with olive or avocado oil.
  4. Sear meatballs in a skillet until golden-brown, about 10 minutes. Or bake if preferred.
  5. Set aside seared meatballs and prepare pressure cooker.
  6. Melt ghee or butter with olive oil in cooker. Add garlic and Italian seasoning; let cook a couple minutes.
  7. Stir in pumpkin puree, salt, and chicken stock. Stir until smooth.
  8. Nestle meatballs into sauce.
  9. Secure lid, check sealing ring, and set cooker valve to sealing.
  10. Cook 10 minutes on high pressure. Let release naturally after cooking.
  11. Once valve drops, open lid carefully.
  12. Stir in parmesan, cream, maple syrup, and chopped fresh sage.
  13. Taste and adjust salt as needed.
  14. Serve over pasta, gnocchi, or mashed potatoes.
  15. Optional: Top with crispy fried sage leaves for garnish.
  16. Store leftovers in fridge up to 4 days or freeze for 2-3 months.
  17. When ready, reheat gently to preserve sauce consistency.

Notes

Serve warm with crispy sage on top or store for cozy fall dinners.