Sage Turkey Meatballs Pumpkin Orzo

Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.

This dish became a favorite in my family throughout autumn because it combines comforting flavors with an easy prep process.

Ingredients

• Ground turkey: 1 lb (450 g)
• Fresh sage: 2 tbsp, finely chopped
• Egg: 1
• Breadcrumbs: 1/3 cup
• Garlic: 4 cloves total, minced (2 for meatballs, 2 for orzo)
• Salt & freshly ground black pepper: to taste
• Olive oil: 2 tbsp
• Onion: 1 small, diced
• Pumpkin puree: 1 cup (240 g)
• Chicken or vegetable broth: 2 cups (480 ml)
• Orzo pasta: 1 cup (180 g)
• Grated Parmesan cheese: 1/2 cup (50 g)

Instructions

Combine ingredients:

In a large bowl, combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper. Mix gently until just combined.

Form meatballs:

Shape mixture into 1 ½-inch (4 cm) meatballs; you should have about 16 meatballs.

Brown meatballs:

Heat olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 4 to 5 minutes. Remove meatballs and set aside.

Sauté aromatics:

In the same pan, add diced onion and garlic. Sauté for 2 to 3 minutes until softened.

Add pumpkin and broth:

Stir in pumpkin puree and broth.

Cook orzo:

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 to 10 minutes.

Cook meatballs:

Return browned meatballs to the pan. Cover and cook for another 7 to 8 minutes or until meatballs are cooked through (internal temperature should reach 165°F/74°C).

Finish dish:

Remove from heat and stir in grated Parmesan. Adjust seasoning with salt and pepper if needed.

Serve:

Serve warm, garnished with extra sage or Parmesan if desired.

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My family eagerly gathers around the table for this meal especially on chilly fall evenings; it always feels like a warm hug.

Required Tools

Large mixing bowl, large deep skillet with lid, spatula or wooden spoon, measuring cups and spoons

Allergen Information

Contains eggs, dairy (Parmesan), wheat/gluten (breadcrumbs, orzo). To make gluten-free, use gluten-free breadcrumbs and gluten-free pasta. Always check labels for potential allergens.

Nutritional Information

Per serving: 420 calories, 16 g total fat, 36 g carbohydrates, 32 g protein.

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This comforting dish perfectly balances savory meatballs with creamy orzo for an unforgettable autumn meal.

Recipe FAQs

→ How do I prevent meatballs from falling apart?

Mix ingredients gently and avoid overworking the meat. Using an egg and breadcrumbs helps bind the meatballs together for firm texture during cooking.

→ Can I use a different grain instead of orzo?

Yes, small pasta or gluten-free grains like quinoa can be substituted while maintaining similar texture and flavor absorption.

→ How should I store leftovers?

Store cooked meatballs and orzo separately in airtight containers in the fridge for up to 3 days or freeze meatballs for up to 2 months.

→ What enhances the pumpkin orzo's creaminess?

Stirring in heavy cream or a generous amount of Parmesan cheese adds richness and smooth texture to the pumpkin orzo.

→ What drinks complement this dish?

This flavorful combination pairs well with crisp Chardonnay or a spiced apple cider, balancing the savory and creamy elements.