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

Scale

1 lb ground turkey

2 tbsp fresh sage, chopped

1 egg

1/3 cup breadcrumbs

2 cloves garlic, minced

1 small onion, diced

2 tbsp olive oil

1 cup pumpkin puree

2 cups chicken or vegetable broth

1 cup orzo pasta

1/2 cup grated Parmesan

Salt & black pepper to taste

1. Mix ground turkey with sage, egg, breadcrumbs, garlic, salt, and pepper.

2. Shape into 1 ½ inch meatballs.

3. Heat olive oil in a skillet and brown meatballs on all sides.

4. Remove meatballs and set aside.

5. In the same pan, sauté onion and garlic until soft.

6. Add pumpkin puree and broth; stir in orzo.

7. Simmer until orzo is al dente.

8. Return meatballs, cover, and cook until done.

9. Stir in Parmesan before serving.

For gluten-free, swap breadcrumbs with almond flour and orzo with GF pasta.

Freeze cooked meatballs separately for 2 months.

Keywords: sage turkey meatballs with pumpkin orzo, turkey recipes, fall dinner