Save to Pinterest Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
This recipe quickly became a family favorite as the flavors meld beautifully and the dish fills the home with a warm scent.
Ingredients
- For the Turkey Meatballs: 1 lb (450 g) ground turkey, 2 tbsp fresh sage finely chopped, 1 egg, 1/3 cup breadcrumbs, 2 cloves garlic minced, Salt & freshly ground black pepper to taste
- For the Pumpkin Orzo: 2 tbsp olive oil, 1 small onion diced, 2 cloves garlic minced, 1 cup (240 g) pumpkin puree, 2 cups (480 ml) chicken or vegetable broth, 1 cup (180 g) orzo pasta, 1/2 cup (50 g) grated Parmesan cheese, Salt & black pepper to taste
Instructions
- Step 1:
- In a large bowl, combine ground turkey sage egg breadcrumbs garlic salt and pepper. Mix gently until just combined.
- Step 2:
- Shape mixture into 1 ½-inch (4 cm) meatballs you should have about 16 meatballs.
- Step 3:
- Heat olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 4–5 minutes. Remove meatballs and set aside.
- Step 4:
- In the same pan add diced onion and garlic. Sauté for 2–3 minutes until softened.
- Step 5:
- Add pumpkin puree and broth stirring to combine.
- Step 6:
- Stir in orzo pasta and bring to a simmer. Cook uncovered stirring frequently until orzo is al dente and liquid is mostly absorbed about 8–10 minutes.
- Step 7:
- Return browned meatballs to the pan. Cover and cook for another 7–8 minutes or until meatballs are cooked through (internal temperature should reach 165°F/74°C).
- Step 8:
- Remove from heat and stir in grated Parmesan. Adjust seasoning with salt and pepper if needed.
- Step 9:
- Serve warm garnished with extra sage or Parmesan if desired.
Save to Pinterest This dish brings smiles to my family especially on chilly evenings when we gather around the table.
Notes
For gluten-free substitute breadcrumbs with almond flour and use gluten-free orzo or small pasta. For extra creaminess stir in 2 tbsp heavy cream with the Parmesan. Pairs well with a crisp Chardonnay or spiced apple cider.
Required Tools
Large mixing bowl, Large deep skillet with lid, Spatula or wooden spoon, Measuring cups and spoons
Nutritional Information
Calories 420, Total Fat 16 g, Carbohydrates 36 g, Protein 32 g per serving
Save to Pinterest This recipe is a satisfying and flavorful way to enjoy seasonal ingredients in a comforting meal.
Questions & Answers
- → How do I ensure meatballs stay tender?
Mix ingredients gently without overworking the meat to maintain a tender texture. Including breadcrumbs and an egg helps bind and keep moisture.
- → Can I use another grain instead of orzo?
Yes, small pasta shapes or gluten-free alternatives can substitute orzo while maintaining similar cooking times and texture.
- → What temperature should meatballs reach when cooked?
Meatballs should reach an internal temperature of 165°F (74°C) to be safely cooked through.
- → How can I add extra creaminess to the dish?
Stirring in a couple of tablespoons of heavy cream along with Parmesan at the end enhances richness and smoothness.
- → Are there recommended wine pairings for this meal?
A crisp Chardonnay or a spiced apple cider complements the savory and earthy flavors beautifully.