Turkey Meatballs with Pumpkin & Crispy Sage 

This nourishing and comforting dish celebrates seasonal pumpkin, highlighting its natural sweetness, pairing perfectly with herb-infused turkey meatballs. Not only is this a cozy meal, but these turkey meatballs are also perfect for meal prep, offering a versatile protein to enjoy throughout the week. Add them to salads, grain bowls, or wraps for an easy, delicious lunch. Finished with crispy sage and freshly grated parmesan, this dish is both impressive and easy to make for the whole family to enjoy. 

Serves 3–4 

Makes 12 balls

Ingredients:

Turkey Meatball:

• 1.5 cups breadcrumbs 
• 3 tablespoons unsweetened plant-based milk
• 800g turkey mince
• 1/2 cup brown onion, finely sliced
• 4 garlic cloves, minced
• 1 tablespoon sage, finely chopped 
• 1 tablespoon parsley, finely chopped 
• 2 teaspoons Italian herbs
• 1/2 cup freshly grated parmesan 
• 1 egg
• 1/2 teaspoon sea salt 
• 1/2 teaspoon black pepper

Pumpkin & Crispy Sage:

• 700g butternut pumpkin, cubed
• 2 tablespoons grass-fed butter
• 1 tablespoon olive oil
• 1/2 cup brown onion, finely sliced
• 4 garlic cloves, minced
• 2 teaspoons Italian herbs
• 1/2 teaspoon sea salt 
• 1/2 teaspoon black pepper
• 1.5 cups chicken stock
• 1/2 cup freshly grated parmesan
• 1/4 cup smooth ricotta
• 2 tablespoons raw honey
• 10 sage leaves, to garnish 

Method:

1. In a large mixing bowl, combine the breadcrumbs and plant-based milk. Let sit for 2 minutes to absorb. Add the turkey mince, onion, garlic, sage, parsley, Italian herbs, parmesan, egg, salt and pepper. 
2. Using your hands, gently mix until just combined—avoid over-mixing to keep the meatballs tender. Roll the mixture into 12 evenly sized meatballs and place them on a plate lined with baking paper. Transfer to the freezer for 20 minutes to firm up while you prepare the pumpkin sauce.
3. In a large pot of boiling water, steam the pumpkin cubes for 15 minutes or until soft and easily mashed with a fork. Using a handheld blender, blend the pumpkin into a smooth purée. Set aside.
4. Remove the meatballs from the freezer and lightly brush them with olive oil. Heat a large skillet over medium heat with about 4 tablespoons of olive oil. Once hot, add the meatballs, cooking for 10 minutes, turning occasionally to brown all sides. Transfer to a plate lined with a paper towel.
5. In the same skillet, add butter and olive oil over medium heat. Once melted, stir in the onion, garlic, Italian herbs, salt, and pepper. Sauté for 2–3 minutes until fragrant and translucent.
6. Pour in the pumpkin purée, followed by the chicken stock, parmesan, ricotta, and honey. Whisk until smooth and well combined. Let simmer for 3–4 minutes, stirring occasionally.
7. Return the meatballs to the skillet, coating them in the sauce. Let them simmer for another 2–3 minutes to absorb the flavours.
8. In a small pan, heat a thin layer of olive oil over medium heat. Add the sage leaves and fry for 30–45 seconds, or until crispy. Transfer to a paper towel to drain.
9. Divide the meatballs among 3–4 serving bowls. Spoon over extra sauce and garnish with crispy sage, freshly grated parmesan, and a sprinkle of black pepper. Serve immediately.