Save It Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
This dish quickly became a family favorite during cold evenings thanks to its comforting flavors and ease of preparation.
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 It Preparing this meal always brings the family together gathered around the table sharing stories and laughter.
Notes
Pairs well with a crisp Chardonnay or spiced apple cider for a complete fall dining experience.
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 GF breadcrumbs and GF pasta. Always check labels for potential allergens.
Save It Enjoy this hearty dish that perfectly blends savory herbs with creamy pumpkin for an unforgettable dinner.
Common Questions About Recipes
- → How do I keep the meatballs moist?
Incorporate fresh sage, egg, and breadcrumbs gently into the turkey mixture. Avoid overmixing to maintain tenderness. Simmering the meatballs in the pumpkin orzo liquid also keeps them juicy.
- → Can I make this gluten-free?
Yes, swap breadcrumbs with almond flour and use gluten-free orzo or small pasta to accommodate gluten sensitivities without affecting flavor.
- → What is the best way to cook the orzo?
Sauté onion and garlic before adding pumpkin puree and broth. Stir in orzo and simmer uncovered, stirring frequently until al dente and the liquid is mostly absorbed.
- → Can I prepare meatballs ahead of time?
Yes, cook and freeze meatballs separately for up to two months. Reheat gently and combine with fresh orzo just before serving.
- → What cheese pairs well with this dish?
Grated Parmesan adds a savory depth and creamy finish that complements both the meatballs and pumpkin orzo beautifully.
- → How can I add extra creaminess to the dish?
Stir in two tablespoons of heavy cream with the Parmesan at the end of cooking to enhance the richness of the sauce.