# 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 - Combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper in a large bowl; mix gently until just combined.
02 - Shape the mixture into 1 ½-inch meatballs, about 16 in total.
03 - Heat olive oil in a large deep skillet over medium heat; brown meatballs on all sides for 4 to 5 minutes, then remove and set aside.
04 - In the same skillet, sauté diced onion and garlic for 2 to 3 minutes until softened.
05 - Stir in pumpkin puree and broth, mixing until smooth.
06 - Add orzo pasta, bring mixture to a simmer, and cook uncovered while stirring frequently until orzo is al dente and most liquid is absorbed, about 8 to 10 minutes.
07 - Return meatballs to the skillet, cover, and cook for 7 to 8 minutes until meatballs reach an internal temperature of 165°F.
08 - Remove from heat, stir in grated Parmesan cheese, and adjust seasoning with salt and pepper as needed.
09 - Serve warm, garnished with additional sage or Parmesan if desired.
