# 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
# Directions:
01 - In a large bowl, gently mix ground turkey, sage, egg, breadcrumbs, garlic, salt, and black pepper until just combined.
02 - Shape the mixture into 1 1/2-inch meatballs, yielding about 16 pieces.
03 - Heat olive oil in a large deep skillet over medium heat, then brown meatballs on all sides for 4 to 5 minutes. Remove from pan and set aside.
04 - Add diced onion and garlic to the same skillet and sauté until softened, about 2 to 3 minutes.
05 - Stir in pumpkin puree and broth until combined.
06 - Add orzo pasta, bring to a simmer, and cook uncovered, stirring frequently until orzo is al dente and liquid mostly absorbed, approximately 8 to 10 minutes.
07 - Return meatballs to the skillet, cover, and cook for 7 to 8 minutes until internal temperature reaches 165°F.
08 - Remove from heat, stir in grated Parmesan cheese, and adjust seasoning with salt and pepper as needed.
09 - Serve warm, optionally garnished with extra fresh sage or Parmesan.
