How do I keep the meatballs tender?

Mix the ground turkey gently with the sage, egg, and breadcrumbs to avoid overworking the meat. This helps keep the meatballs moist and tender.

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or tiny shells work well. Adjust cooking time accordingly to achieve al dente texture.

Dried sage can be used in a pinch; use about one-third the amount and add it early in cooking to develop flavor.

Replace breadcrumbs with almond flour and use gluten-free orzo or small pasta varieties to keep it gluten-free.

Simmer the orzo gently with pumpkin puree and broth, stirring frequently until most liquid is absorbed; finishing with Parmesan adds richness.

A crisp Chardonnay or spiced apple cider complements the savory-sweet flavors nicely for a balanced meal.

Savory sage turkey meatballs simmered with creamy pumpkin orzo for the ultimate cozy fall dinner.

This dish quickly became a favorite in our family for weeknight dinners, bringing comfort and warmth to the table.

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
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

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 45 minutes Remove meatballs and set aside
Sauté Aromatics:: In the same pan add diced onion and garlic Sauté for 23 minutes until softened
Make Sauce:: 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 810 minutes
Combine and Cook:: Return browned meatballs to the pan Cover and cook for another 78 minutes or until meatballs are cooked through internal temperature should reach 165°F/74°C
Finish:: 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

Our family loves gathering around this meal on crisp autumn evenings, making memories with every delicious bite.

Pair this dish with a crisp Chardonnay or spiced apple cider to complement the savory and creamy flavors.

Freeze cooked meatballs separately for up to 2 months Reheat gently and serve with fresh orzo for best results.

Contains eggs dairy (Parmesan) wheat gluten (breadcrumbs orzo) Use gluten-free alternatives as needed.

This recipe delivers comfort and elegance in one pot a perfect meal for the fall season.

→ How do I keep the meatballs tender?: Mix the ground turkey gently with the sage, egg, and breadcrumbs to avoid overworking the meat. This helps keep the meatballs moist and tender.
→ Can I use a different pasta instead of orzo?: Yes, small pasta shapes like acini di pepe or tiny shells work well. Adjust cooking time accordingly to achieve al dente texture.
→ What can I substitute for fresh sage?: Dried sage can be used in a pinch; use about one-third the amount and add it early in cooking to develop flavor.
→ Is it possible to make this dish gluten-free?: Replace breadcrumbs with almond flour and use gluten-free orzo or small pasta varieties to keep it gluten-free.
→ How do I achieve a creamy orzo consistency?: Simmer the orzo gently with pumpkin puree and broth, stirring frequently until most liquid is absorbed; finishing with Parmesan adds richness.
→ What drinks pair well with this dish?: A crisp Chardonnay or spiced apple cider complements the savory-sweet flavors nicely for a balanced meal.