# Components:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 2 tbsp fresh sage, finely chopped
03 - 1 large egg
04 - 1/3 cup breadcrumbs
05 - 2 cloves garlic, minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Pumpkin Orzo
08 - 2 tbsp olive oil
09 - 1 small onion, diced
10 - 2 cloves garlic, minced
11 - 1 cup pumpkin puree
12 - 2 cups chicken or vegetable broth
13 - 1 cup orzo pasta
14 - 1/2 cup grated Parmesan cheese
15 - Salt, to taste
16 - 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 1/2-inch meatballs, yielding approximately 16 pieces.
03 - Heat olive oil in a large deep skillet over medium heat. Brown meatballs on all sides for 4 to 5 minutes. Remove and set aside.
04 - In the same skillet, add diced onion and garlic. Sauté for 2 to 3 minutes until softened.
05 - Stir in pumpkin puree and broth until well combined.
06 - Add orzo pasta and bring mixture to a simmer. Cook uncovered, stirring frequently, until orzo is al dente and most liquid is absorbed, about 8 to 10 minutes.
07 - Return browned meatballs to the skillet. Cover and cook for 7 to 8 minutes, or until internal temperature reaches 165°F (74°C).
08 - Remove from heat and stir in grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.
09 - Serve warm, optionally garnished with extra sage or Parmesan cheese.
