1⅓ pounds ground turkey breast
¾ cup pumpkin puree (Cut pumpkin in half, remove seeds and bake open faced at 350* for about 45 minutes, until fork tender. Remove flesh from the skin, that's the "puree").
1 egg, slightly beaten
1 tablespoon brown sugar
¼ teaspoon ground nutmeg
1¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon garlic powder
1½ tablespoons chopped fresh sage
1 teaspoon salt
½ teaspoon black pepper
Using a fork, mix together the turkey meat, pumpkin puree, egg, sugar and seasonings in a large bowl until well combined (about 30 seconds) and sticky.
Preheat the oven to 350˚. Line a baking sheet with parchment paper.
Form the turkey mixture into evenly sized (approximately 1½-inches) meatballs. You should end up with about 22 in total.
Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Remove from oven and add meatballs to pot of simmering sauce. Cover and simmer for another 10 to 15 minutes, allowing the flavors to meld together!