# What You Need:
→ 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, to taste
07 - Freshly ground black pepper, to taste
→ Pumpkin Orzo
08 - 2 tablespoons olive oil
09 - 1 small onion, diced
10 - 2 cloves garlic, minced
11 - 1 cup canned 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:
01 - In a large mixing bowl, gently combine ground turkey, chopped sage, egg, breadcrumbs, minced garlic, salt, and pepper until just mixed.
02 - Form mixture into 1.5-inch diameter meatballs, approximately 16 portions in total.
03 - Heat olive oil in a large, deep skillet over medium heat. Brown meatballs on all sides for 4 to 5 minutes, then transfer to a plate and set aside.
04 - In the same skillet, add diced onion and garlic. Sauté for 2 to 3 minutes until softened and fragrant.
05 - Stir in pumpkin puree and broth, mixing thoroughly to combine.
06 - Add orzo pasta, bring the mixture to a simmer, and cook uncovered, stirring frequently, until the orzo is al dente and most liquid is absorbed, about 8 to 10 minutes.
07 - Return 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 and stir in grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
09 - Plate warm, optionally garnished with additional sage or Parmesan.
