Save Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.
I first served this to my family on a chilly autumn evening and it quickly became a favorite comfort meal.
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 ½-inch (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.
Pin it My family gathers around the table to enjoy this hearty meal, making every fall evening warm and memorable.
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). To make gluten-free, use GF breadcrumbs and GF pasta. Always check labels for potential allergens.
Pin it This dish brings a comforting balance of savory and creamy, perfect for those crisp fall nights.
Frequently Asked Questions
- → How do I keep the meatballs tender?
Mix the meat gently to combine ingredients without overworking, and avoid overcooking when browning. Simmering them in the pumpkin orzo also helps retain moisture.
- → Can I substitute the orzo for a gluten-free option?
Yes, you can use gluten-free pasta or orzo alternatives. Adjust cooking time as needed since gluten-free pasta may cook differently.
- → What is the best way to reheat leftovers?
Heat gently in a skillet over low-medium heat, stirring occasionally to avoid drying out the meatballs and orzo mixture.
- → How can I enhance the pumpkin flavor?
Adding a touch of nutmeg or cinnamon can complement the pumpkin’s sweetness without overpowering the sage and garlic notes.
- → What wine pairs well with this dish?
A crisp Chardonnay or a spiced apple cider complements the savory and creamy components while balancing autumn flavors.