Turkey Meatballs with Pumpkin Orzo (Print Version)

# Ingredients:

→ For the Turkey Meatballs

01 - 1/2 cup panko breadcrumbs
02 - 1/4 cup freshly grated Parmesan cheese
03 - 2 tablespoons fresh sage, finely chopped
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon garlic powder
06 - 3/4 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 pound ground turkey (85% or 93% lean works best)
09 - 1 large egg, lightly beaten
10 - 2 tablespoons extra-virgin olive oil

→ For the Creamy Pumpkin Orzo

11 - 1 medium yellow onion, diced (roughly 1 1/2 cups)
12 - 3 cloves garlic, minced
13 - 1 1/2 cups uncooked orzo pasta
14 - 3 1/2 cups vegetable broth
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon black pepper
17 - 1/4 teaspoon nutmeg (ground or freshly grated)
18 - 3/4 cup pure pumpkin puree
19 - 1/2 cup heavy cream
20 - 1/4 cup grated Parmesan cheese, plus extra for serving

→ Optional Garnish

21 - 10 to 12 fresh sage leaves for frying
22 - 1 to 2 tablespoons olive oil for frying sage

# Instructions:

01 - Grab a large mixing bowl and toss in your panko breadcrumbs, Parmesan, chopped sage, onion powder, garlic powder, salt, and pepper. Give everything a good stir. Now add your ground turkey and beaten egg, then gently mix until everything just comes together. The key here is not to overwork the meat or you'll end up with tough meatballs.
02 - Scoop out portions of the mixture and roll them into about 18 small meatballs, each roughly 1 1/2 inches across. Set them on a baking sheet or plate lined with parchment paper while you heat up your pan.
03 - Pour 2 tablespoons of olive oil into a large sauté pan or deep skillet and warm it over medium heat. Once the oil is shimmering, carefully add your meatballs. Let them cook for 8 to 10 minutes, turning them occasionally so they get golden brown on all sides and cook through completely. Transfer the finished meatballs to a clean plate and cover them loosely to keep warm.
04 - Using the same pan with all those lovely drippings (add a touch more oil if it looks dry), toss in your diced onion. Cook it until it softens and smells amazing, about 6 minutes. Add the minced garlic in the last minute and stir it around.
05 - Add your dry orzo to the pan and stir it around in the hot oil, letting the pasta toast for a minute or two. This brings out a wonderful nutty flavor.
06 - Pour in the vegetable broth along with the salt, pepper, and nutmeg. Turn up the heat to bring everything to a gentle boil. Once it's bubbling, cover the pan, lower the heat, and let it simmer until the orzo is tender but still has a slight bite, around 13 to 15 minutes.
07 - Take off the lid and stir in your pumpkin puree, heavy cream, and Parmesan cheese. Keep cooking without the lid, stirring frequently, until the mixture becomes thick and luxuriously creamy, about 2 to 3 more minutes. Taste it and add more salt if needed.
08 - Nestle those beautiful meatballs back into the skillet with the orzo. Top everything with extra Parmesan and a few cracks of black pepper. If you're feeling fancy, scatter some crispy fried sage leaves on top for an extra layer of fall flavor.

# Notes:

01 - For crispy fried sage topping: Heat 1 to 2 tablespoons of olive oil in a small pan over medium heat. Add 10 to 12 whole sage leaves and fry for about a minute until crispy. Remove with a slotted spoon, place on a paper towel, and sprinkle with salt immediately. Scatter over the finished dish.
02 - Avoid using ground turkey breast for the meatballs as it's too lean and will result in dry meatballs. Stick with 85% or 93% lean ground turkey.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 - To reheat, warm in the microwave with a splash of water or broth to rehydrate the pasta, or bake at 300°F until heated through. Slicing the meatballs in half helps them reheat more evenly.

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