Save Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
I love how the sage adds an earthy flavor to the turkey meatballs and the pumpkin orzo makes this dish uniquely creamy and comforting.
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
- 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 My family always looks forward to this dish during the fall especially because it feels both hearty and comforting after a busy day.
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.
Save This recipe is a wonderful way to celebrate seasonal flavors with a family friendly meal that’s simple yet impressive.
Recipe FAQ
- → How do I keep the turkey meatballs moist?
Use a mixture of fresh sage, garlic, and breadcrumbs with an egg to bind. Avoid overmixing and cook gently to retain moisture.
- → Can I substitute pumpkin puree with another ingredient?
Yes, sweet potatoes or butternut squash puree work well to provide a similar creamy texture and subtle sweetness.
- → What is the best way to cook the orzo?
Simmer the orzo directly in the pumpkin puree and broth mixture, stirring often until al dente and liquid is mostly absorbed.
- → How can I make this dish gluten-free?
Replace breadcrumbs with almond flour and use gluten-free orzo or small pasta varieties to maintain texture and flavor.
- → What should I serve with these meatballs and orzo?
A crisp Chardonnay or a spiced apple cider pairs wonderfully, complementing the earthy and creamy flavors.
- → Is it possible to freeze this dish?
Freeze cooked meatballs separately for up to two months. Reheat gently and serve with freshly cooked orzo.