Hey y’all! If you’re searching for a dinner that effortlessly blends comfort, flavor, and easy prep, these Sage Turkey Meatballs with Pumpkin Orzo are about to become your new favorite. Juicy turkey meatballs infused with earthy sage nestle atop creamy pumpkin orzo, delivering savory autumn vibes in every adventurous bite. Whether you’re dishing up a festive holiday meal, craving a nutritious weeknight supper, or seeking something a bit different for your cozy gatherings, this recipe totally hits the spot. Let’s get cooking!

Why You’ll Love This Sage Turkey Meatballs with Pumpkin Orzo

Quick and easy to prepare—on your table in under 45 minutes.
Made with lean turkey and pumpkin for a nutritious, comforting meal.

Cozy flavors of sage and nutmeg make it perfect for fall or winter dinners.
Packed with protein and perfect for meal prep or family gatherings.
Great for impressing guests or simplifying your busy weeknights!

Ingredients for Sage Turkey Meatballs with Pumpkin Orzo

1 lb ground turkey (93% lean)
1/2 cup panko breadcrumbs
1 large egg
2 tbsp fresh sage, finely chopped (or 2 tsp dried sage)

2 tbsp grated Parmesan cheese
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2 tbsp olive oil (for searing)
1 1/2 cups orzo pasta
2 cups low-sodium chicken broth
1 cup canned pumpkin puree (not pie filling)
1/4 cup heavy cream
1/2 cup finely grated Parmesan cheese
1/4 tsp ground sage (for orzo)
1/4 tsp salt and pepper, to taste
Chopped fresh parsley, for garnish

How to Make Sage Turkey Meatballs with Pumpkin Orzo

Step 1: Form the Sage Turkey Meatballs

In a large bowl, combine ground turkey, panko, egg, sage, Parmesan, garlic, salt, pepper, and nutmeg.
Gently mix until just combined—don’t overwork!
With damp hands, roll mixture into 1.5-inch balls (about 16 meatballs).

Step 2: Sear the Meatballs

Heat olive oil in a large nonstick skillet over medium-high heat.

Add meatballs in batches, searing 2–3 minutes on each side until golden brown (they don’t have to cook through yet).
Transfer browned meatballs to a plate.

Step 3: Make the Pumpkin Orzo

Reduce skillet heat to medium; add orzo and toast for 1–2 minutes.
Stir in chicken broth and bring to a simmer.
Add pumpkin puree, sage, salt, and pepper; mix until creamy and combined.

Step 4: Finish Cooking the Meatballs

Nestle the browned meatballs into the simmering orzo.
Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and meatballs are cooked through (internal temp: 165°F/74°C).

Step 5: Add Final Touches

Stir in heavy cream and Parmesan, making the orzo ultra-creamy.
Adjust seasoning to taste. Garnish with fresh parsley and extra Parmesan before serving.

Notes for Perfect Sage Turkey Meatballs with Pumpkin Orzo

Don’t overmix the ground turkey—this keeps the meatballs light and juicy. Learn more about perfect meatball texture.
If orzo thickens too much, add a splash of broth to loosen up while reheating.
Pumpkin puree adds moisture and earthy flavor, but make sure to use pure pumpkin, not pumpkin pie filling—read about the difference at Cooking Light.

Variations on Sage Turkey Meatballs with Pumpkin Orzo

Substitute ground chicken or beef for turkey for a different twist.
Swap pumpkin puree with butternut squash puree for a sweeter flavor.
Add chopped baby spinach into the orzo for extra veggies and color.

Required Equipment

Large mixing bowl
Large nonstick skillet with lid
Measuring cups and spoons
Wooden spoon or spatula
Thermometer (for checking meatball temperature)

Storage Instructions for Sage Turkey Meatballs with Pumpkin Orzo

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth as needed.
You can freeze meatballs separately for up to 2 months; thaw overnight before reheating.

Serving Suggestions and Pairings for Sage Turkey Meatballs with Pumpkin Orzo

Serve with a crisp green salad and a crusty loaf of bread.
Pair with roasted Brussels sprouts or honey-glazed carrots for a complete meal.
For wine lovers, try a dry Riesling or light Pinot Noir to complement the sage and pumpkin notes.

Pro Tips for Sage Turkey Meatballs with Pumpkin Orzo

Chop fresh sage very finely for even flavor distribution.
Use a cookie scoop to make uniform meatballs so they cook evenly.
Toast the orzo for just a minute or two—it adds rich, nutty depth. For more about toasting pasta, check out Bon Appétit.

FAQ: Sage Turkey Meatballs with Pumpkin Orzo

Can I make Sage Turkey Meatballs with Pumpkin Orzo ahead of time?: Absolutely! Prepare the meatballs and orzo a day ahead and reheat gently with a splash of broth.
Is there a dairy-free option?: Yes—swap the Parmesan cheese for nutritional yeast and use coconut cream instead of heavy cream.
What kind of pumpkin should I use?: Use pure canned pumpkin, not pumpkin pie filling, for the best savory flavor.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Sage Turkey Meatballs with Pumpkin Orzo