# What You Need:
→ 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
# How To Make It:
01 - Combine ground turkey, sage, egg, breadcrumbs, minced garlic, salt, and pepper in a large bowl. Mix gently until just combined.
02 - Shape mixture into 1 ½-inch meatballs, yielding about 16 meatballs.
03 - Heat olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 4 to 5 minutes. Remove meatballs and set aside.
04 - In the same skillet, add diced onion and garlic. Sauté until softened, approximately 2 to 3 minutes.
05 - Add pumpkin puree and broth to the skillet and stir to combine.
06 - Stir in orzo pasta, bring to a simmer, and cook uncovered while 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 an additional 7 to 8 minutes, until meatballs reach an internal temperature of 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 sage or Parmesan cheese.
