Sage Turkey Meatballs Pumpkin

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

This recipe has become a family favorite during cool evenings and always brings a warm feeling to our dinners.

Ingredients

• 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
• 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

Mix Meatballs:

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

Shape 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 4–5 minutes. Remove meatballs and set aside.

Sauté Onion and Garlic:

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

Add Pumpkin and Broth:

Add pumpkin puree and broth stirring to combine.

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 8–10 minutes.

Return Meatballs:

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).

Finish:

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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Every holiday season we gather around with loved ones enjoying this hearty dish that feels like a warm hug.

Notes

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 flavorful dish embodies the spirit of fall with every bite and is perfect for cozy family dinners.

Recipe FAQs

→ How do I ensure turkey meatballs stay moist?

Mix ingredients gently and avoid overworking the meat. Browning meatballs before simmering helps seal in juices.

→ Can I substitute pumpkin orzo for other pasta?

Yes, small pasta shapes like acini di pepe work well. Adjust cooking time to maintain tenderness.

→ What if I want a gluten-free version?

Use gluten-free breadcrumbs and gluten-free orzo or small pasta alternatives to keep it safe and tasty.

→ How should I store leftovers?

Refrigerate separately or together in airtight containers for up to 3 days. Freeze meatballs for longer storage.

→ What enhances the creamy texture?

Stirring in a bit of heavy cream with Parmesan adds extra richness and smoothness to the dish.