What type of turkey is best for the meatballs?

Ground turkey breast or a mixture with dark meat works well as it provides a good balance of flavor and moisture.

Can I substitute the breadcrumbs for a gluten-free option?

Yes, almond flour or gluten-free breadcrumbs can be used to keep the texture while avoiding gluten.

Mix ingredients gently and avoid overworking the meat. Browning them before simmering helps lock in moisture.

Chicken or vegetable broth adds savory depth; choose based on dietary preference to complement the pumpkin flavor.

Stirring in a small amount of heavy cream or extra Parmesan cheese at the end enriches the texture.

Yes, meatballs can be cooked and frozen separately, then reheated gently with fresh orzo for easy meal prep.

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

I first served this dish to my family on a chilly autumn evening and it quickly became a favorite comfort meal for us.

For the 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
For the 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

Step 1:: In a large bowl, combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper. Mix gently until just combined.
Step 2:: Shape mixture into 1 ½-inch (4 cm) meatballs; you should have about 16 meatballs.
Step 3:: Heat olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 4–5 minutes. Remove meatballs and set aside.
Step 4:: In the same pan, add diced onion and garlic. Sauté for 2–3 minutes until softened.
Step 5:: Add pumpkin puree and broth, stirring to combine.
Step 6:: Stir in orzo pasta and bring to a simmer. Cook, uncovered, stirring frequently, until orzo is al dente and liquid is mostly absorbed, about 8–10 minutes.
Step 7:: Return browned meatballs to the pan. Cover and cook for another 7–8 minutes, or until meatballs are cooked through (internal temperature should reach 165°F/74°C).
Step 8:: Remove from heat and stir in grated Parmesan. Adjust seasoning with salt and pepper if needed.
Step 9:: Serve warm, garnished with extra sage or Parmesan if desired.

This recipe always brings my family together, sharing warmth and smiles on cozy nights.

For extra creaminess, stir in 2 tbsp heavy cream with the Parmesan. Pairs well with a crisp Chardonnay or spiced apple cider.

Large mixing bowl, large deep skillet with lid, spatula or wooden spoon, measuring cups and spoons

Calories: 420, Total Fat: 16 g, Carbohydrates: 36 g, Protein: 32 g per serving

Enjoy this hearty and flavorful meal any time you need a comforting dinner.

→ What type of turkey is best for the meatballs?: Ground turkey breast or a mixture with dark meat works well as it provides a good balance of flavor and moisture.
→ Can I substitute the breadcrumbs for a gluten-free option?: Yes, almond flour or gluten-free breadcrumbs can be used to keep the texture while avoiding gluten.
→ How do I ensure the meatballs stay tender and juicy?: Mix ingredients gently and avoid overworking the meat. Browning them before simmering helps lock in moisture.
→ What kind of broth is preferred for the pumpkin orzo?: Chicken or vegetable broth adds savory depth; choose based on dietary preference to complement the pumpkin flavor.
→ How can I make the pumpkin orzo creamier?: Stirring in a small amount of heavy cream or extra Parmesan cheese at the end enriches the texture.
→ Is it possible to prepare this dish ahead of time?: Yes, meatballs can be cooked and frozen separately, then reheated gently with fresh orzo for easy meal prep.