# Components:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 2 tablespoons fresh sage, finely chopped
03 - 1 large egg
04 - 1/3 cup breadcrumbs
05 - 2 cloves garlic, minced
06 - Salt and freshly ground black pepper, to taste
→ Pumpkin Orzo
07 - 2 tablespoons olive oil
08 - 1 small onion, diced
09 - 2 cloves garlic, minced
10 - 1 cup canned pumpkin puree
11 - 2 cups chicken or vegetable broth
12 - 1 cup orzo pasta
13 - 1/2 cup grated Parmesan cheese
14 - Salt and black pepper, to taste
# Method:
01 - In a large bowl, combine ground turkey, sage, egg, breadcrumbs, garlic, salt, and pepper; mix gently until just blended.
02 - Form the mixture into 1 1/2-inch meatballs, approximately 16 in total.
03 - Heat olive oil in a large deep skillet over medium heat; add meatballs and brown evenly on all sides for 4 to 5 minutes. Remove and set aside.
04 - In the same pan, add diced onion and garlic; sauté for 2 to 3 minutes until softened.
05 - Stir in pumpkin puree and broth, blending thoroughly.
06 - Add orzo pasta and bring mixture to a simmer; cook uncovered while stirring frequently until orzo is al dente and most liquid is absorbed, about 8 to 10 minutes.
07 - Return meatballs to the pan; cover and cook for 7 to 8 minutes until internal temperature reaches 165°F (74°C).
08 - Remove from heat, stir in grated Parmesan cheese, and adjust seasoning with salt and pepper to preference.
09 - Serve warm, optionally garnished with additional sage or Parmesan cheese.
