# Components:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 2 tbsp fresh sage, finely chopped
03 - 1 large egg
04 - 1/3 cup breadcrumbs
05 - 2 cloves garlic, minced
06 - Salt and freshly ground black pepper to taste
→ Pumpkin Orzo
07 - 2 tbsp olive oil
08 - 1 small onion, diced
09 - 2 cloves garlic, minced
10 - 1 cup pumpkin puree
11 - 2 cups chicken or vegetable broth
12 - 1 cup orzo pasta
13 - 1/2 cup grated Parmesan cheese
14 - Salt and black pepper to taste
# Directions:
01 - In a large bowl, combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper. Mix gently until just combined.
02 - Shape mixture into 1 ½-inch diameter meatballs, yielding about 16 pieces.
03 - 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.
04 - In the same skillet, add diced onion and garlic. Sauté until softened, about 2 to 3 minutes.
05 - Stir in pumpkin puree and broth, combining thoroughly.
06 - Add orzo pasta and bring mixture to a simmer. Cook uncovered, stirring frequently, until orzo is al dente and liquid is mostly absorbed, approximately 8 to 10 minutes.
07 - Return browned meatballs to skillet. Cover and cook for 7 to 8 minutes until meatballs reach an internal temperature of 165°F.
08 - Remove skillet from heat. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper as needed.
09 - Serve warm, optionally garnished with additional sage or Parmesan.
