Let me tell you — you do not want to pass by this recipe it was soo good! My husband even said he was excited for left overs the next day!

This dish reminds me of Thanksgiving with the sage and pumpkin sauce and it made quite a bit would be great for a dinner party!

We paired ours over sweet potatoes with green beans and beets 🤌🏻

Share this with someone who needs some ideas of what to cook this fall!

Ingredients
Meatballs:
1.5 lbs ground turkey
1.5 cups bread crumbs
3 Tbsp milk
1/2 yellow onion, small dice
4 garlic cloves, minced
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
1 Tsp Italian seasoning
1/2 cup grated Parmesan cheese
1 large egg
1 Tsp salt
1/4 Tsp black pepper

Sauce:
Olive oil
1/2 yellow onion, small dice
6 garlic cloves, minced
2 Tsp Italian seasoning
1 can pumpkin purée
1.5 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 Tbsp maple syrup
1 Tbsp fresh sage, chopped
Salt and pepper to taste

Directions: Preheat oven to 400F. Prep meatballs by combining all meatball ingredients in a big bowl. Separate into 2 golf ball size balls on a lined baking sheet. Bake in oven for about 15-20 minutes until internal temperature reads 165F. While meatballs are cooking, prepare the sauce by heating olive oil in a large pan over medium heat. Add onions and cook for 3 minutes, add garlic and Italian seasoning and cook until onions are translucent. Add in the pumpkin purée and chicken stock. Bring to a boil then reduce to simmer. Simmer until sauces thickens about 10 minutes. Add in grated Parmesan, heavy cream, maple syrup, and sage. Mix to combine. Add back in the meatballs and simmer on low for a few more minutes, then enjoy!