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 Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Main dish
Cuisine: American
Servings: 4 to 5
Mixing bowls
Large Sauté Pan with Lid
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
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.
- 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.)
Serving: 4meatballs with 1.25 cups orzo | Calories: 620kcal | Carbohydrates: 36g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Sodium: 970mg | Fiber: 3g | Sugar: 7g