# What You'll Need:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 2 tablespoons 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 tablespoons 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
# How to Make It:
01 - In a large bowl, combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper. Mix gently until just combined.
02 - Form mixture into 1 1/2-inch diameter meatballs, yielding approximately 16 pieces.
03 - Heat olive oil in a large deep skillet over medium heat. Add meatballs and brown evenly on all sides for 4 to 5 minutes. Remove and set aside.
04 - In the same skillet, add diced onion and garlic. Sauté for 2 to 3 minutes until softened.
05 - Stir in pumpkin puree and broth, mixing thoroughly to combine.
06 - Add orzo pasta, bring to a simmer, and cook uncovered, stirring frequently, until orzo is tender and most liquid is absorbed, about 8 to 10 minutes.
07 - Return browned meatballs to the pan, cover, and cook for an additional 7 to 8 minutes until meatballs reach an internal temperature of 165°F.
08 - Remove from heat, stir in grated Parmesan, and adjust seasoning with salt and pepper if necessary.
09 - Serve warm, garnished with extra sage or Parmesan as desired.
