Save Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
I love making these meatballs on chilly evenings as they fill the house with warm herb aromas and bring my family together around the table.
Ingredients
- For the 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
- For the 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 ½inch (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 This recipe always brings back fond memories of my family gathered around the table sharing stories and enjoying hearty meals together.
Notes
For gluten-free substitute breadcrumbs with almond flour and use gluten-free orzo or small pasta. Freeze cooked meatballs separately and reheat gently. For extra creaminess stir in 2 tbsp heavy cream with 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
Calories 420 Total Fat 16 g Carbohydrates 36 g Protein 32 g per serving
Save This comforting dish is perfect for fall evenings and is sure to become a family favorite.
Recipe FAQs
- → How do I ensure the turkey meatballs stay moist?
Combining ground turkey with breadcrumbs, egg, and fresh sage helps retain moisture. Avoid overmixing and brown meatballs quickly to lock in juices before simmering.
- → Can I substitute the pumpkin orzo for something else?
You can replace pumpkin orzo with gluten-free pasta or small grains like couscous, adjusting cooking times accordingly.
- → What is the best way to brown the meatballs evenly?
Use a large skillet over medium heat with enough olive oil to coat the bottom. Turn meatballs gently every few minutes for uniform browning.
- → How can I make this dish creamier?
Stirring in heavy cream or extra grated Parmesan at the end adds richness and a smooth texture to the pumpkin orzo.
- → Are there any suitable beverage pairings?
This dish pairs well with a crisp Chardonnay or a spiced apple cider, complementing the savory and autumnal flavors.
- → How do I adjust seasoning for taste?
Season with salt and freshly ground pepper during preparation and after cooking. Taste the dish before serving and adjust as needed.