Save Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
This recipe quickly became a favorite in my household during chilly evenings
Ingredients
- Ground turkey: 1 lb (450 g)
- Fresh sage: 2 tbsp, finely chopped
- Egg: 1
- Breadcrumbs: 1/3 cup
- Garlic: 2 cloves, minced
- Salt & freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Onion: 1 small, diced
- Pumpkin puree: 1 cup (240 g)
- Chicken or vegetable broth: 2 cups (480 ml)
- Orzo pasta: 1 cup (180 g)
- Parmesan cheese: 1/2 cup (50 g), grated
Instructions
- Prepare 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 & 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.
- Finish cooking 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).
- Stir in Parmesan:
- 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 This recipe always brings my family together, reminding us of autumn dinners and cozy nights
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
Allergen Information
Contains eggs dairy (Parmesan) wheat/gluten (breadcrumbs orzo) Use gluten-free breadcrumbs and pasta to make gluten-free Always check labels for allergens
Save Enjoy this comforting and flavorful dish any time you want a satisfying seasonal meal
Common Questions
- → How do I ensure the meatballs stay tender?
Mix ingredients gently without overworking the meat and avoid overcooking the meatballs to maintain a tender texture.
- → Can I substitute the orzo pasta?
Yes, rice or gluten-free pasta can be used instead, adjusting cooking times accordingly.
- → What can I use instead of fresh sage?
Dried sage can be used but reduce the amount by half as it has a stronger flavor.
- → How do I achieve the creamy texture in the orzo?
Simmering the orzo in pumpkin puree and broth and stirring in Parmesan helps create a naturally creamy consistency.
- → Is there a way to make this dish gluten-free?
Substitute breadcrumbs with almond flour and use gluten-free orzo or small pasta to accommodate gluten-free needs.