Pumpkin Orzo with Meatballs​

ALL, MEAT, PASTA /
pumpkin orzo with meatballs

Pumpkin Orzo with Meatballs

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This comforting dish offers a perfect balance of flavors and is sure to be a hit at your table.

Cooking Time: 45min

Serving: 4 servings

INGREDIENTS:

For the Turkey Meatballs:

  • 1 pound lean ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil, for cooking

For the Pumpkin Orzo:

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1/4 cup cream cheese
  • Salt and black pepper, to taste
  • Fresh parsley or dill, chopped, for garnish

INSTRUCTIONS:

  1. In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, thyme, salt, and black pepper.
  2. Mix the ingredients until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
  3. Heat olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
  4. In the same skillet used for the meatballs, add 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
  5. Add orzo, stir in the pumpkin puree, chicken or vegetable broth, and heavy cream. Cook over medium heat, stirring occasionally, until the sauce is heated through.
  6. Season with salt, and black pepper. 
  7. Serve the pumpkin orzo in bowls, topped with the turkey meatballs.