Turkey Meatballs with Pumpkin Sage Sauce

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Ingredients

In a large bowl, mix the panko breadcrumbs with ¼ cup heavy cream until combined. Add the ground turkey, ½ tbsp M&B Italian Seasoning, ½ tbsp M&B Onion Powder, ½ tbsp M&B Garlic Powder, and salt. Mix until the texture becomes sticky and well blended. Form into meatballs, about 1½ inches wide.
Heat olive oil in a large pan over medium-high heat. Add the meatballs, spacing them 1–2 inches apart, and sear until browned on all sides. Remove from the pan and set aside.
In the same pan, fry the sage leaves until crisp. Remove and set aside for garnish.
In the same pan, melt the butter. Stir in the pumpkin purée until smooth.
Gradually whisk in the chicken stock and remaining 1¼ cups heavy cream until creamy.
Season with M&B Sage, remaining M&B Onion Powder, M&B Garlic Powder, M&B Italian Seasoning, M&B Pepper Grinder, and a pinch of salt. Stir until the sauce thickens slightly.
Return the meatballs to the pan, coating them in the sauce. Simmer for 10–15 minutes, or until the internal temperature reaches 165°F. Top with the crispy sage leaves and serve warm. Enjoy!