How to ensure meatballs stay tender?

Gentle mixing of turkey with sage, egg, and breadcrumbs prevents toughness. Avoid overworking the mixture for tender meatballs.

Can orzo be substituted?

Yes, small gluten-free pastas or rice can replace orzo, especially for gluten-free dietary needs.

Internal temperature should reach 165°F (74°C) to ensure they are safely cooked through.

Stirring in 2 tablespoons of heavy cream with Parmesan after cooking enriches texture and flavor.

A crisp Chardonnay or spiced apple cider complements the savory and creamy notes beautifully.

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

This is a family favorite that brings warmth to chilly evenings and has quickly become a requested meal during the autumn season.

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 Meatball Mixture:: In a large bowl combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper gently until just combined.
Shape Meatballs:: Form mixture into 1 ½inch (4 cm) meatballs about 16 in total.
Brown Meatballs:: Heat olive oil in a large deep skillet over medium heat brown meatballs on all sides for 4 5 minutes then remove and set aside.
Sauté Aromatics:: In the same pan add diced onion and garlic sauté for 2 3 minutes until softened.
Add Pumpkin and Broth:: Stir in pumpkin puree and broth to combine.
Cook Orzo:: Add orzo pasta bring to a simmer cook uncovered stirring frequently until orzo is al dente and liquid mostly absorbed about 8 10 minutes.
Finish Meatballs:: Return browned meatballs to pan cover and cook another 7 8 minutes until meatballs are cooked through (internal temperature 165°F/74°C).
Final Touch:: Remove from heat stir in grated Parmesan adjust seasoning with salt and pepper if needed.
Serve:: Serve warm garnished with extra sage or Parmesan if desired.

This dish brings us together around the table especially during cool autumn nights and has become a staple for our family dinners.

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

Contains Eggs Dairy (Parmesan) Wheat/Gluten (breadcrumbs orzo) Use GF breadcrumbs and pasta for gluten-free Always check labels for allergens.

This recipe offers a perfect balance of savory and creamy making it a great comfort food any time.

→ How to ensure meatballs stay tender?: Gentle mixing of turkey with sage, egg, and breadcrumbs prevents toughness. Avoid overworking the mixture for tender meatballs.
→ Can orzo be substituted?: Yes, small gluten-free pastas or rice can replace orzo, especially for gluten-free dietary needs.
→ What temperature should meatballs reach when cooked?: Internal temperature should reach 165°F (74°C) to ensure they are safely cooked through.
→ How to add extra creaminess to the dish?: Stirring in 2 tablespoons of heavy cream with Parmesan after cooking enriches texture and flavor.
→ What beverages pair well with this meal?: A crisp Chardonnay or spiced apple cider complements the savory and creamy notes beautifully.