1. Prepare the Meatball Mixture

Start by placing the ground turkey in a large mixing bowl. Add the breadcrumbs, grated parmesan, egg, poultry seasoning, chopped parsley, salt, and pepper.

Using clean hands or a spatula, gently mix everything together until just combined. Avoid overmixing because that can make the meatballs dense instead of tender. The mixture should be soft but hold its shape when rolled.

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2. Shape the Meatballs

Take small portions of the mixture and roll them into evenly sized meatballs, about the size of a golf ball. Keeping them uniform ensures even cooking.

Place the formed meatballs on a tray or plate. If the mixture feels sticky, lightly wet your hands with water to make rolling easier.

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3. Heat the Oil and Sear the Meatballs

In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in a single layer. Do not overcrowd the pan.

Let them sear without moving for a few minutes so they develop a golden crust. Turn them occasionally to brown on all sides. Work in batches if necessary.

The goal here is not to cook them through completely but to develop flavor and color.

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4. Remove and Set Aside

Once the meatballs are nicely browned, remove them from the skillet and place them on a plate. Keep them aside while you prepare the sauce.

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5. Build the Flavor Base

In the same skillet, reduce the heat slightly and add the minced shallots. Cook for a couple of minutes until they become soft and fragrant.

Add the minced garlic and sage leaves. Stir and cook briefly until aromatic. Be careful not to burn the garlic.

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6. Add Pumpkin Puree

Stir in the pumpkin puree and mix it well with the aromatics. Let it cook for a minute or two to deepen its flavor.

This step helps remove any raw taste from the pumpkin and allows it to blend beautifully with the other ingredients.

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7. Pour in Chicken Stock

Slowly add the chicken stock while stirring continuously. This helps loosen the sauce and creates a smooth base.

Let the mixture simmer gently so the flavors can meld together.

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8. Add the Cream

Pour in the heavy cream and stir until fully combined. The sauce will become rich, silky, and slightly thick.

Allow it to simmer for a few minutes until it reaches your desired consistency.

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9. Season the Sauce

Taste the sauce and season with salt and pepper as needed. Adjust according to your preference.

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10. Return the Meatballs to the Pan

Add the seared meatballs back into the sauce. Spoon the sauce over them to coat evenly.

Cover the pan partially and let the meatballs simmer gently in the sauce for about 10 to 15 minutes, or until fully cooked through.

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11. Final Touches and Serving

Once the meatballs are cooked and tender, and the sauce is thick and flavorful, your dish is ready.

Serve hot over pasta, mashed potatoes, or with crusty bread to soak up the sauce.