Description
Tender turkey meatballs infused with fresh sage, served over creamy pumpkin orzo — a comforting and flavorful dinner perfect for fall evenings.
Ingredients
Scale
- 1 lb ground turkey
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons fresh sage, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked orzo
- 1 cup pumpkin puree
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease.
- In a large bowl, mix ground turkey, Parmesan cheese, breadcrumbs, egg, sage, garlic powder, salt, and pepper until just combined. Do not overmix.
- Shape the mixture into tablespoon-sized meatballs and place them on the prepared baking sheet. Lightly brush with olive oil.
- Bake the meatballs for 18-20 minutes until golden and cooked through.
- Meanwhile, in a large skillet, melt butter over medium heat. Stir in pumpkin puree, chicken broth, heavy cream, and nutmeg. Simmer for 5 minutes until slightly thickened.
- Toss cooked orzo into the pumpkin sauce. Top with baked turkey meatballs, garnish with additional sage if desired, and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg