Sage Turkey Meatballs Pumpkin

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

This recipe quickly became a favorite in my household during chilly evenings.

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.

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We often gather around the table to enjoy this hearty meal on crisp fall nights.

Notes

For gluten-free substitute breadcrumbs with almond flour and use gluten-free orzo or small pasta. Freeze cooked meatballs separately for up to 2 months reheat gently and serve with fresh orzo. 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

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.

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This delicious dish is perfect for sharing and brings warmth to any autumn meal.

Recipe Questions & Answers

→ What herbs complement the turkey meatballs?

Fresh sage adds an earthy, aromatic flavor that pairs well with turkey's mild taste, enhancing the overall dish.

→ How can I ensure meatballs stay tender?

Mix ingredients gently without overworking and avoid high heat when browning to keep meatballs juicy and tender.

→ What is the best way to cook orzo with pumpkin?

Sauté onions and garlic first, then add pumpkin puree and broth. Stir in orzo and simmer until tender for creamy texture.

→ How can this dish be made gluten-free?

Substitute breadcrumbs with almond flour and use gluten-free orzo or small pasta alternatives.

→ What side drinks pair well with this meal?

A crisp Chardonnay or a warm spiced apple cider complements the savory and autumnal flavors beautifully.

→ Can I prepare this dish ahead of time?

Yes, meatballs can be frozen separately for up to two months and reheated gently before combining with orzo.