Pin It Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
I always look forward to making this during the cooler months, as it fills the kitchen with warming aromas and brings my family together around the table.
Ingredients
- 1 lb (450 g) ground turkey: Lean meat for meatballs
- 2 tbsp fresh sage, finely chopped: Adds earthy flavor
- 1 egg: Binder for meatballs
- 1/3 cup breadcrumbs: Helps hold meatballs together
- 2 cloves garlic, minced: For seasoning
- Salt & freshly ground black pepper, to taste: For seasoning
- 2 tbsp olive oil: For cooking
- 1 small onion, diced: Base flavor for orzo
- 1 cup (240 g) pumpkin puree: Creamy component
- 2 cups (480 ml) chicken or vegetable broth: Liquid for cooking orzo
- 1 cup (180 g) orzo pasta: Main starch
- 1/2 cup (50 g) grated Parmesan cheese: Adds richness
- Salt & black pepper, to taste: For seasoning
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 Aromatics:
- 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.
- Simmer 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.
Pin It My family especially enjoys these meatballs during chilly evenings, creating cozy memories with every bite.
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
Nutritional Information
Per serving: 420 calories, 16 g total fat, 36 g carbohydrates, 32 g protein
Pin It This recipe is perfect for an easy weeknight dinner that comforts and satisfies. Enjoy the blend of savory and creamy in every bite.
Recipe Questions & Answers
- → How do I prevent turkey meatballs from drying out?
Use a mix of breadcrumbs and egg to retain moisture, and avoid overcooking. Simmering meatballs in the sauce helps keep them tender and juicy.
- → Can I substitute pumpkin orzo with another pasta?
Yes, small pasta shapes or gluten-free alternatives can be used. Adjust cooking times as needed to achieve tenderness.
- → What does fresh sage add to the dish?
Fresh sage provides an earthy, aromatic flavor that complements the turkey and enhances the fall-inspired profile.
- → Is Parmesan necessary for the flavor profile?
Parmesan adds a savory, umami richness that rounds out the creamy pumpkin orzo and savory meatballs.
- → How can I make this dish gluten-free?
Replace breadcrumbs with almond flour and use gluten-free pasta to keep the textures balanced without gluten ingredients.