Name: Sage Turkey Meatballs with Pumpkin Orzo Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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. kosher salt; 1/2 tsp. 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 extra for garnish; Optional garnish: crispy fried sage leaves

If you’re craving a cozy, comforting meal that sings the flavors of fall, the Sage Turkey Meatballs with Pumpkin Orzo Recipe is going to be your new favorite. This one-pot wonder brings together tender turkey meatballs infused with fragrant fresh sage, perfectly paired with a creamy, velvety pumpkin orzo that is rich with Parmesan and a hint of nutmeg. It’s such a satisfying dish that feels like a warm hug on chilly days but is easy enough to whip up any night of the week. Trust me, once you try this, it’ll become a go-to comfort classic you’ll want to make over and over again.

Ingredients You’ll Need

The image shows a white speckled plate in the center with a large piece of raw ground meat that has a ridged texture from grinding, surrounded by small bowls on a white marbled surface. Around the plate, there is a bowl of chopped white onions with a red pattern on the rim, an egg in a small brown bowl, and a bowl of orange mashed sweet potatoes. A bowl of pale yellow orzo pasta is nearby, along with a brown bowl filled with light golden breadcrumbs. There is also a bowl with finely ground white and black spices, a bowl of garlic cloves, and a small bowl of sage leaves. A glass cup containing a pale liquid, likely cream, and another glass with a brown liquid, possibly broth, are also placed around. The whole scene is neatly arranged and well-lit. Photo taken with an iphone --ar 4:5 --v 7

Everything you need for the Sage Turkey Meatballs with Pumpkin Orzo Recipe is simple, fresh, and thoughtfully chosen to create a harmony of flavor, texture, and color. Each ingredient plays a crucial role, from the aromatic sage elevating the turkey to the creamy pumpkin that lends both richness and a stunning golden hue to the orzo.

Panko breadcrumbs: Adds lightness and a tender bite to the meatballs without weighing them down.
Grated Parmesan cheese: Boosts umami flavor in both meatballs and the pumpkin orzo, tying the dish together.
Fresh sage (finely chopped): Imparts its signature earthy herbaceousness to the turkey for a warm, comforting note.
Onion powder & garlic powder: Blends into the meatballs to deliver depth and a subtle savory background.
Kosher salt & black pepper: Essential seasonings that enhance all the natural flavors beautifully.
Ground turkey: The lean protein star, providing juicy meatballs that are anything but dry.
Large egg: Binds the meatball mixture gently so they hold their shape perfectly as they cook.
Extra-virgin olive oil: Used for browning the meatballs and frying aromatic onions, contributing a lush mouthfeel.
Yellow onion (finely chopped): Creates a savory, sweet base for the pumpkin orzo that’s incredibly inviting.
Garlic cloves (minced): Adds just the right punch of pungent flavor to complement the sage and pumpkin.
Dry orzo pasta: Small, rice-shaped pasta that cooks into creamy perfection with the pumpkin and broth.
Vegetable broth: The cooking liquid that infuses the orzo with savory goodness, making every bite flavorful.
Ground nutmeg: Just a hint to marry the pumpkin and sage with a classic cozy spice.
Pumpkin puree: Brings velvety texture and natural sweetness to the orzo, making it extra luscious.
Heavy cream: Enriches the pumpkin orzo, turning it into a rich, dreamy side that’s utterly satisfying.
Optional crispy fried sage leaves: A gorgeous garnish with a crisp texture and intensified sage aroma that will wow your guests.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sage Turkey Meatballs with Pumpkin Orzo Recipe

Step 1: Prepare the Meatballs

First things first, mix the panko breadcrumbs, grated Parmesan, chopped sage, onion powder, garlic powder, salt, and pepper in a large bowl until evenly combined. This mixture ensures your meatballs have incredible flavor throughout. Add in the ground turkey and whisked egg, mixing gently until everything just comes together. You want to be careful not to overwork the mixture, as this keeps the meatballs tender and juicy. Then, scoop and roll the mixture into eighteen mini meatballs, each about 1 1/2 inches, and set them aside on a parchment-lined tray. This step gives your meatballs their perfect bite-sized shape.

Step 2: Cook the Meatballs

Heat two tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. When the oil is shimmering, arrange the meatballs in the pan and cook them for 8 to 10 minutes, turning frequently to get a golden brown crust on all sides while cooking the meatballs fully through. The nicely browned exterior adds texture and a deep flavor that makes these meatballs so special. Once cooked, transfer the meatballs to a clean plate and cover to keep warm while you prepare the orzo.

Step 3: Prepare the Pumpkin Orzo

In the same pan (there will be flavorful residual oil, but add a touch more if needed), sauté the finely chopped yellow onions over medium heat until they soften and become aromatic, about 6 minutes. Stir in the minced garlic during the final minute to release its fragrance. Next, add the orzo pasta and toast the grains lightly for 1 to 2 minutes, stirring constantly to coat them in the oil and onion mixture. This step awakens the orzo’s nutty flavor. Pour in the vegetable broth and season with salt, pepper, and nutmeg, then bring the mixture to a low boil. Cover the pan, reduce the heat to simmer, and cook for 13 to 15 minutes until the orzo is just tender but still has a little bite. This slow simmer allows the pasta to soak up the broth, making it wonderfully flavorful.

Step 4: Finish the Pumpkin Orzo and Combine

Remove the lid and gently stir in the pumpkin puree, heavy cream, and the remaining Parmesan cheese. Continue cooking uncovered, stirring often, for 2 to 3 minutes until the mixture turns thick and creamy. Taste the orzo, adjusting salt as needed to balance the flavors perfectly. At this point, nestle your browned turkey meatballs back into the skillet, letting them warm up with the pumpkin orzo before serving. If you want to take it up a notch, sprinkle extra Parmesan and cracked black pepper on top for that perfect finishing touch.

How to Serve Sage Turkey Meatballs with Pumpkin Orzo Recipe

The image shows two pans side by side on a white marbled surface. The left pan contains orange liquid broth with small pieces of chopped onions and orzo pasta, with the orzo floating and the chopped onions visible throughout the broth. The right pan has a similar base of orzo and broth but is topped with a thick white cream layer covering most of the surface, and in the center there is a small pile of reddish seasoning powder dusted with finely grated white cheese, creating a contrasting spot of colors and textures. Both pans have a silver rim and handle visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little garnish can elevate this dish from comforting to unforgettable. Crispy fried sage leaves add a beautiful crunch and intense sage aroma that pairs wonderfully with each bite. Simply fry fresh sage leaves in olive oil until crisp, sprinkle them with a pinch of salt, and scatter over your meatballs and orzo just before serving. A sprinkling of extra Parmesan and a grind of black pepper also brighten up the presentation and flavor.

Side Dishes

This dish is beautifully rich and filling on its own but pairs nicely with a simple green salad dressed in lemon vinaigrette or roasted vegetables like Brussels sprouts or carrots for a fresh, textural contrast. If you’re feeling indulgent, crusty garlic bread adds a lovely rustic touch and is perfect for soaking up every last bit of that creamy pumpkin orzo sauce.

Creative Ways to Present

For dinner parties or special occasions, consider plating the Sage Turkey Meatballs with Pumpkin Orzo Recipe in individual shallow bowls, arranging the meatballs on top of the orzo like little pillows of comfort. You can drizzle some browned butter infused with sage over the plate for an elegant finish. Alternatively, serve the meatballs family-style in the pan for a cozy, communal feel that encourages everyone to dig in and enjoy the warmth together.

Make Ahead and Storage

Storing Leftovers

Leftover Sage Turkey Meatballs with Pumpkin Orzo Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so leftovers are an excellent option for next-day meals that feel just as special. Be sure to keep the meatballs and orzo together to maintain the dish’s signature creamy texture and delicious melded flavors.

Freezing

You can freeze the meatballs and orzo separately or together for convenience. Wrap tightly in freezer-safe containers or bags and store for up to one month. When frozen properly, the meatballs remain juicy, and the orzo retains its creamy consistency once reheated. Just thaw overnight in the fridge before warming.

Reheating

To reheat, the microwave works great—just add a splash of water or broth to keep the orzo moist and heat until warmed through. For a more even and gentle reheating method, bake leftovers covered at 300ºF until hot, about 15–20 minutes; slicing meatballs in half before reheating helps heat them thoroughly without drying out. This way, you enjoy the comforting flavors of the Sage Turkey Meatballs with Pumpkin Orzo Recipe as if freshly made.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken is a fine substitute, but keep in mind it usually has less fat, so the meatballs might be slightly less juicy. Adding a little olive oil or a splash of broth during mixing can help keep them moist.

Is it necessary to use fresh sage, or can I use dried?

Fresh sage really shines in this recipe, offering a bright and herbaceous note you can’t quite get from dried. If you must use dried sage, reduce the quantity since it’s more concentrated, but fresh gives the best flavor and aroma.

How can I make this recipe dairy-free?

You can swap the Parmesan and heavy cream for dairy-free alternatives like nutritional yeast and coconut cream or cashew cream. The texture will be slightly different but still delicious and creamy.

What can I do if I don’t have orzo pasta?

Small pasta shapes like acini di pepe or even small elbows can substitute. Just adjust the cooking time accordingly to make sure the pasta is perfectly tender.

Can I prepare the meatballs ahead of time and freeze them before cooking?

Yes! Roll the meatballs, place them on a baking sheet lined with parchment, and freeze until solid. Then transfer to a freezer bag. When ready, cook them from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

I truly hope you give the Sage Turkey Meatballs with Pumpkin Orzo Recipe a try soon—it’s one of those dishes that feels indulgent yet wholesome, perfect for sharing with family or savoring on a quiet night in. With its comforting flavors, easy one-pot prep, and that rich creamy pumpkin orzo, this recipe makes fall dinners something special. Once you have this on your menu rotation, it just might become your seasonal obsession!

Sage Turkey Meatballs with Pumpkin Orzo Recipe

Ingredients You’ll Need