Get ready to transform your dinner routine with a mouthwatering recipe that combines the warm, earthy flavors of sage and pumpkin in a protein-packed meal that's both comforting and sophisticated. These sage turkey meatballs paired with creamy pumpkin orzo are about to become your new obsession - a perfect blend of seasonal ingredients that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tbsp fresh sage, chopped
- 1 cup orzo pasta
- 1 cup pumpkin puree
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the meatballs from sticking.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, chopped fresh sage, salt, and pepper. Use your hands or a spoon to mix until all ingredients are well incorporated.
- Once the mixture is well combined, use your hands to form the mixture into meatballs, about 1 to
- 5 inches in diameter. Place the formed meatballs onto the prepared baking sheet, ensuring they are spaced apart.
- Bake the turkey meatballs in the preheated oven for about 20 minutes, or until they are cooked through and golden brown on the outside. You can check for doneness by cutting one open; it should be no longer pink in the center.
- While the meatballs are baking, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the orzo and set aside.
- In the same pot, reduce the heat to medium and add the pumpkin puree. Stir to warm it up, then add the cooked orzo back into the pot. Mix well to combine the orzo with the pumpkin puree, adding a splash of water or broth if the mixture seems too thick.
- Season the pumpkin orzo with salt and pepper to taste. Stir in additional fresh sage if desired for extra flavor.
- Once the meatballs are done baking, remove them from the oven and let them rest for a few minutes.
- To serve, plate a generous scoop of the pumpkin orzo on each plate and top with the sage turkey meatballs. Optionally, sprinkle with extra Parmesan cheese and garnish with fresh sage leaves.
- Enjoy your delicious sage turkey meatballs with pumpkin orzo!
Tips
- For the juiciest meatballs, don't overmix the meat mixture - gently combine ingredients to keep the texture light and tender.
- Use fresh sage if possible, as it provides a more vibrant and aromatic flavor compared to dried herbs.
- Check meatball doneness by using a meat thermometer - they should reach an internal temperature of 165°F (74°C).
- If the pumpkin orzo seems too thick, gradually add warm chicken broth to achieve a creamy, smooth consistency.
- For extra flavor, consider toasting your breadcrumbs lightly before mixing them into the meatball mixture.
- Let the meatballs rest for a few minutes after baking to help them retain their moisture and make them easier to handle.
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free breadcrumbs.
Nutrition Facts
Calories: 345kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 134mg
