Sage Turkey Meatballs with Pumpkin Orzo Recipe
Savor the cozy flavors of fall with these Sage Turkey Meatballs served alongside a creamy Pumpkin Orzo with Parmesan. This comforting one-pot meal is easy to prepare and features tender meatballs infused with fresh sage, paired perfectly with a rich, velvety pumpkin and orzo pasta mixture. It’s an ideal dinner for chilly evenings, combining warm spices and creamy textures for a wholesome and satisfying dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 to 5 servings
- Category: Main dish
- Method: Stovetop
- Cuisine: American
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. 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
Instructions
- Prepare Meatballs: In a large bowl, combine panko breadcrumbs, grated Parmesan, fresh sage, onion powder, garlic powder, kosher salt, and black pepper. Mix well to combine. Add the ground turkey and the whisked egg, then mix gently until just combined, taking care not to overwork or compress the meat mixture.
- Scoop and Shape: Using your hands or a small scoop, form the mixture into 18 mini meatballs, approximately 1 1/2 inches each. Place them on a parchment-lined baking sheet or plate to keep them ready for cooking.
- Cook Meatballs: Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan or high-sided skillet over medium heat. Once the oil is hot, arrange the meatballs in the pan, making sure not to overcrowd them. Cook for 8 to 10 minutes, turning frequently to brown all sides evenly and ensure they are cooked through. Remove the meatballs from the pan and transfer them to a clean plate; cover to keep warm.
- Sauté Onions and Garlic: In the same pan, utilize the leftover oil (add more if necessary) and add the finely chopped onion. Cook over medium heat until the onion softens and becomes aromatic, about 6 minutes. Stir in the minced garlic during the last minute of cooking.
- Add Orzo Pasta: Stir in the dry orzo pasta with the sautéed onions and garlic. Toast the orzo grains in the hot oil for 1 to 2 minutes to enhance their flavor.
- Add Liquids and Simmer: Pour in the vegetable broth, then season with kosher salt, black pepper, and nutmeg. Increase the heat to bring the mixture to a low boil, then cover the pan and reduce heat to a gentle simmer. Cook until the orzo is al dente, approximately 13 to 15 minutes.
- Finish the Pumpkin Orzo: Remove the lid and stir in the pumpkin puree, heavy cream, and 1/4 cup grated Parmesan cheese. Continue to cook uncovered, stirring frequently, until the mixture thickens and becomes creamy, about 2 to 3 minutes. Taste and adjust the seasoning with additional salt if needed.
- Combine Meatballs and Orzo: Nestle the cooked meatballs back into the pan of creamy pumpkin orzo. Garnish with extra grated Parmesan and freshly cracked black pepper. Optionally, scatter crispy fried sage leaves on top for added texture and flavor.
Notes
- Crispy Fried Sage Topping: Heat 1 to 2 tablespoons of extra-virgin olive oil in a small skillet over medium heat. Add 10 to 12 whole sage leaves and fry for about 1 minute until crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Immediately sprinkle with salt to taste. Scatter over meatballs and orzo before serving to add a crunchy, aromatic garnish.
- To Store: Refrigerate any leftover meatballs and pumpkin orzo in an airtight container for up to 3 days.
- To Reheat: Rewarm leftovers in the microwave with a splash of water or broth to rehydrate the orzo. Alternatively, bake at 300ºF until warmed through, preferably slicing the meatballs in half for even heating.
