Save to Pinterest Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
This cozy dish combines fall flavors into a satisfying and easy-to-make dinner that my family always enjoys.
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
- Prepare Meatball Mixture:
- In a large bowl combine ground turkey sage egg breadcrumbs garlic salt and pepper Mix gently until just combined
- Form 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
- Combine Meatballs and Cook:
- 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
Save to Pinterest Sharing this meal brings my family together especially during chilly autumn evenings making lasting memories.
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
Nutritional Information
Calories 420 Total Fat 16 g Carbohydrates 36 g Protein 32 g per serving
Save to Pinterest Enjoy this comforting fall recipe that’s sure to become a yearly favorite in your home.
Common Recipe Questions
- → How do I ensure the meatballs stay tender?
Mix the ingredients gently without overworking the meat, and avoid overcooking to keep the meatballs tender.
- → Can I substitute the orzo pasta for gluten-free options?
Yes, using gluten-free orzo or small gluten-free pasta works well to maintain texture.
- → What is the best way to brown the meatballs evenly?
Use medium heat and turn the meatballs frequently until all sides develop a golden-brown crust.
- → How can I enhance the creaminess of the pumpkin orzo?
Stir in 2 tablespoons of heavy cream with the Parmesan just before serving.
- → What wine pairs nicely with this dish?
A crisp Chardonnay or spiced apple cider complements the savory and aromatic flavors beautifully.