Cheesy Pumpkin Orzo with Turkey Meatballs Recipe
This Cheesy Pumpkin Orzo with Turkey Meatballs is a comforting and hearty dish perfect for autumn. Creamy pumpkin-infused orzo is combined with savory turkey meatballs, aromatic sage, and a blend of sharp cheddar and parmesan cheeses, creating a deliciously rich and flavorful meal. The orzo is cooked risotto-style on the stovetop, making it creamy and tender, while the turkey meatballs add protein and a satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Turkey Meatballs
- 16 ounce package of frozen pre-cooked turkey meatballs
Orzo and Sauce
- 2 tsp olive oil or butter
- 2 cloves garlic, finely minced
- 1 cup dried orzo pasta
- 2.5-3 cups chicken stock, vegetable stock or water
- 1/2 cup canned pumpkin puree
- 1/4 cup shredded parmesan cheese, plus more for serving
- 1/4 cup shredded sharp cheddar cheese
- 2 Tbsp shredded fresh sage leaves, plus more for serving
- 1 Tbsp unsalted butter
- small pinch nutmeg
- salt to taste
- Balsamic vinegar for serving, optional
Instructions
- Cook the Turkey Meatballs: Preheat your oven according to the package instructions and cook the frozen turkey meatballs. For extra browning, increase the oven temperature by 25 to 50 degrees and lightly spray the meatballs with oil, then reduce the heat back once they are in the oven for best results.
- Sauté the Garlic: While the meatballs cook, heat 2 tsp olive oil or butter in a skillet over medium heat. Add the finely minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Toast the Orzo: Add 1 cup of dried orzo pasta to the garlic oil in the skillet. Stir constantly and toast the orzo until it starts to turn a light golden brown, about 1-2 minutes.
- Cook the Orzo Risotto-Style: Begin adding 2.5 to 3 cups of chicken stock, vegetable stock, or water to the orzo one cup at a time. Stir frequently and allow the liquid to simmer before adding the next cup. Continue this process until most of the liquid is absorbed and the orzo is tender and creamy, similar to a risotto.
- Incorporate Pumpkin and Cheese: Stir in 1/2 cup canned pumpkin puree, 1/4 cup shredded parmesan, 1/4 cup shredded sharp cheddar, 2 Tbsp shredded fresh sage leaves, and a small pinch of nutmeg. Heat through, taste, and add salt as needed. Add a splash of water or stock if the orzo mixture seems too thick.
- Finish with Butter: Stir in 1 Tbsp unsalted butter until melted to enrich the dish and add a silky texture.
- Serve: Plate the pumpkin orzo and top with a few cooked turkey meatballs. Garnish with extra sage, parmesan cheese, and a light drizzle of good quality balsamic vinegar if desired for a touch of acidity.
Notes
- For perfectly browned frozen meatballs, increase oven temperature by 25-50 degrees and lightly spray the meatballs with oil before baking. Then lower the temperature to that recommended on the package.
- You can substitute vegetable or chicken broth with water if desired but broth adds more flavor.
- Adjust the liquid quantity as needed to achieve a creamy risotto-like consistency with the orzo.
- Fresh sage can be replaced with dried sage at half the amount.
- The balsamic vinegar topping is optional but adds a nice acidic counterpoint to the creamy pumpkin.
