# 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 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 combined.
02 - Form the mixture into 1 ½-inch meatballs, yielding about 16 pieces.
03 - Heat olive oil in a large deep skillet over medium heat. Brown meatballs on all sides for 4 to 5 minutes, then remove and set aside.
04 - In the same skillet, sauté diced onion and garlic for 2 to 3 minutes until softened.
05 - Add pumpkin puree and broth to the skillet and stir to combine.
06 - Stir in orzo pasta and bring to a simmer. Cook uncovered, stirring frequently, for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
07 - Return browned meatballs to the pan. Cover and cook an additional 7 to 8 minutes until meatballs reach an internal temperature of 165°F (74°C).
08 - Remove from heat, stir in grated Parmesan cheese, and adjust seasoning with salt and pepper as needed.
09 - Serve warm, garnished with extra sage or Parmesan if desired.
