Sage Turkey Meatballs with Pumpkin Orzo

5 from 11 votes
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Sage Turkey Meatballs with creamy Pumpkin Orzo and Parmesan. You only need one pot for this all-in-one meal, which offers peak fall comfort.

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Sage turkey meatballs arranged in a skillet of pumpkin orzo topped with Parmesan.

Why You’ll Love this Recipe

  • A Unique Use for Pumpkin. While pumpkin puree is most well-known for baked recipes like Healthy Pumpkin Bars, Baked Pumpkin Oats, and Pumpkin Chocolate Chip Muffins, don’t underestimate its versatility in savory recipes. With a subtle flavor that borders on earthy and sweet, it can really elevate pasta, soup, and even tacos. (Looking at you, Black Bean Pumpkin Tacos!)
  • One-Pot Dinner. You simply cannot beat a one pan wonder this time of year. The turkey meatballs and pumpkin orzo are all cooked in the same pan for easy cleanup.
  • Easy to Adapt. This recipe can easily be adapted to suit your tastes or dietary needs. You can add spinach or kale to amp up the nutrients, or use a different meat in place of turkey (more on this below).

I’ve never met a meatball I didn’t love. My Chicken Zucchini Meatballs were a massive hit this summer, and now these Sage Turkey Meatballs are garnering all the praises for fall.

They’re made with simple ingredients, and beautifully balance the richness of the creamy Pumpkin Orzo.

Enjoy this meal as is, or serve alongside a hearty fall salad, such as this Brussels Salad with pear and pecans.

Let this recipe be the star at your next holiday gathering or dinner party, or simply enjoy it on any given weeknight.

The Ingredients

Recipe ingredients in separate bowls arranged on a wooden board with labels.
  • Turkey: Look for 85-93% lean ground turkey, which has enough fat to keep the meatballs from drying out. Avoid turkey breast, which is very easily overcooked.
  • Sage: Fresh sage is earthy, herbal, and slightly peppery, and a wonderful complement to pumpkin.
  • Spices: Onion powder and garlic powder are mixed into the meatballs, while a touch of nutmeg gives the orzo depth of flavor.
  • Egg: For binding the meatballs.
  • Panko: I prefer panko over traditional breadcrumbs in meatball recipes because they create a lighter, crispier texture. Panko will also absorb less oil than regular breadcrumbs.
  • Orzo: Orzo pasta is quick-cooking and a great blank canvas for any protein or sauce. Opt for whole wheat orzo to sneak in some whole grain goodness, or use a gluten free orzo, if need be.
  • Aromatics: Sweet caramelized onions complement the sweetness of the pumpkin. I also like to add a few cloves of garlic for extra aromatic goodness.
  • Pumpkin: The pumpkin puree adds fiber, vitamin A, and luscious creaminess to the orzo.
  • Heavy Cream: A little goes a long way in terms of adding creamy richness to the orzo. Alternatively, you can use half-and-half or canned coconut milk.
  • Parmesan: Parmesan helps ensure the meatballs are mega-moist. I also add a good smattering of cheese to the orzo for a hit of richness and umami.

Substitution Tip

In place of turkey, you can use ground chicken, beef, a mix of beef and pork, or meatless grounds in this recipe. And if you’re not a fan of sage, fresh rosemary also works beautifully in the meatballs.

For a complete list of ingredients and quantities, see the recipe card below.

A wooden spoon stirring a pot of pumpkin orzo with turkey meatballs.

The Directions

Step 1: Prepare Turkey Meatballs.

In a large mixing bowl, combine the Panko, Parmesan, spices, and salt; stir well to combine. Add the turkey.

In a small bowl, beat the egg, then add it to the meat mixture. Mix until just combined, being careful not to compact the meat.

Recipe Tip

Try not to overwork the meat, which will make the meatballs tough. Handle the mixture lightly and you’ll have tender, moist meatballs every time. If your turkey meatballs are tough or rubbery, you likely overworked the meat or compacted them too tightly.

Ground turkey being mixed with panko, egg, parmesan, and spices in a large clear mixing bowl.

Step 2: Scoop the Meat and shape into 18 to 20 mini meatballs.

Step 3: Sear the Meatballs in olive oil in a large skillet until golden brown and cooked through, about 8 to 10 minutes. Transfer meatballs to a plate.

Raw meatball mixture being scooped and shaped into balls, and seared in olive oil until golden.

Step 4: Cook Onion until soft and aromatic, about 6 minutes. Add garlic during final minute.

Step 5: Add Orzo and stir to coat in oil and aromatics. Allow grains to lightly toast for 1 to 2 minutes.

Onion and garlic being sautéed in a skillet, and orzo pasta being mixed in.

Step 6: Add Broth, salt, pepper, and nutmeg. Simmer orzo, covered, until al dente, about 12 to 15 minutes.

Step 7: Stir in Pumpkin, Heavy Cream and Parmesan. Taste and adjust seasonings as needed, and add meatballs back to pan. Garnish with Parmesan and serve.

Broth, pumpkin puree, heavy cream, and Parmesan being added to skillet with orzo.

Dietary Note

You can easily make this recipe dairy free by swapping the heavy cream for full-fat coconut milk and the Parmesan for nutritional yeast.

How to Store and Reheat

  • To Store. Refrigerate leftover meatballs and pumpkin orzo in an airtight container for up to 3 days.
  • To Reheat. You can rewarm both the meatballs and orzo in the microwave, adding a splash of water or broth to help rehydrate the pasta. Alternatively, you can bake leftovers in a 300ºF oven until warm. (I suggest slicing the meatballs in half before reheating, which will promote more even heating.)

Make-Ahead Tip

You can get ahead by mixing and forming the meatball mixture up to 24 hours in advance. Just keep them covered either in the bowl, or on a baking sheet in the refrigerator until ready to cook.

A blue bowl filled with pumpkin orzo and four sage turkey meatballs.

More Savory Pumpkin Recipes

If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 11 votes

Sage Turkey Meatballs with Pumpkin Orzo

Sage Turkey Meatballs with creamy Pumpkin Orzo and Parmesan. You only need one pot for this all-in-one meal, which offers peak fall comfort.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 to 5

Equipment

  • Mixing bowls
  • Large Sauté Pan with Lid

Ingredients  

Sage Turkey Meatballs

  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. finely chopped fresh sage
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 lb. ground turkey (85% or 93% lean – avoid ground turkey breast)
  • 1 large egg, whisked
  • 2 Tbsp. extra-virgin olive oil for cooking

Pumpkin Orzo

  • 1 medium yellow onion, finely chopped (about 1 1/2 cups)
  • 3 garlic cloves, minced
  • 1 1/2 cups dry orzo pasta
  • 3 1/2 cups vegetable broth
  • 1/2 tsp. each kosher salt and black pepper
  • 1/4 tsp. ground or freshly grated nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus for for garnish
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Instructions 

  • Prepare Meatballs. In a large bowl, combine panko, Parmesan, sage, onion powder, garlic powder, salt, and pepper; mix to combine. Add ground turkey and whisked egg. Mix until just combined, being careful not to overwork or compact the meat.
    Scoop and roll mixture into 18 mini meatballs (about 1 1/2 inches each) and place on a parchment-lined baking sheet or plate.
  • Cook Meatballs. Heat 2 Tbsp. oil in a large sauté pan or high-sided skillet over medium heat. Once hot, arrange meatballs in pan and cook for 8 to 10 minutes, turning to brown all sides, until cooked through. Transfer meatballs to a clean plate and cover to keep warm.
  • Prepare Orzo. To the same pan (you should have enough residual oil, however feel free to add a little extra, if needed), add onion. Cook until soft and aromatic, about 6 minutes. Stir in garlic during final minute.
    Add orzo pasta and stir to coat in hot oil. Let the grains toast for 1 to 2 minutes. Add broth, salt, pepper, and nutmeg, and increase heat to bring mixture to a low boil.
    Cover, reduce heat, and gently simmer until the orzo is al dente, about 13 to 15 minutes.
    Remove lid and stir in pumpkin puree, heavy cream, and Parmesan. Continue cooking, uncovered, stirring often, until the mixture is thick and creamy, about 2 to 3 more minutes. Taste and adjust seasonings as needed (you may want a pinch more salt).
    Nestle meatballs back into skillet, and garnish with extra Parmesan and cracked black pepper.

Notes

  • To Store. Refrigerate leftover meatballs and pumpkin orzo in an airtight container for up to 3 days.
  • To Reheat. You can rewarm both the meatballs and orzo in the microwave, adding a splash of water or broth to help rehydrate the pasta. Alternatively, you can bake leftovers in a 300ºF oven until warm. (I suggest slicing the meatballs in half before reheating, which will promote more even heating.)

Nutrition

Serving: 4meatballs with 1.25 cups orzo | Calories: 620kcal | Carbohydrates: 36g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Sodium: 970mg | Fiber: 3g | Sugar: 7g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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5 from 11 votes

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15 Comments

  1. Nancy says:

    5 stars
    so good and so easy!! I’ve been craving this dish every week

  2. Maria says:

    Really want to make this! Would you recommend to cook the meatballs in the oven? If so, what would be the cooking time/temp? Thanks!