# What You Need:
→ 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
# Steps:
01 - In a large bowl, gently mix ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper until just combined.
02 - Shape the mixture into approximately 16 meatballs, each about 1 1/2 inches in diameter.
03 - Heat olive oil in a large deep skillet over medium heat and brown meatballs on all sides for 4 to 5 minutes; 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 until evenly combined.
06 - Add orzo pasta, bring to a simmer, and cook uncovered, stirring frequently, until orzo is al dente and most liquid is absorbed, about 8 to 10 minutes.
07 - Return meatballs to skillet, cover, and cook for 7 to 8 minutes or until internal temperature reaches 165°F.
08 - Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper as needed.
09 - Serve warm, optionally garnished with extra sage or Parmesan.
