Cheesy Pumpkin Orzo with Turkey Meatballs
Pumpkin orzo with meatballs is weeknight comfort in one pot ~ silky, savory, and done before you can set the table. No pumpkin-pie flavors, just a creamy sauce that makes store-bought meatballs taste homemade.
Servings: 4 servings
Ingredients
- 16 ounce package of frozen pre-cooked turkey meatballs
- 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
- Preheat oven and cook the turkey meatballs according to the instructions on the package.*
- Meanwhile, sauté the 2 cloves garlic, finely minced in 2 tsp olive oil or butter for a minute or two - don't let it burn.
- Add the 1 cup dried orzo pasta to the pan and toast it in the oil and garlic, stirring constantly, until it begins to turn a light golden brown. This should only take a minute or two.
- Add the 2.5-3 cups chicken stock, vegetable stock or water, about 1 cup at a time, stirring while everything to come to a simmer. Continue stirring and adding liquid in batches until most of the liquid is absorbed (similar to making a risotto on the stovetop). Continue until you have used all of the liquid and the orzo is tender.
- Stir in the 1/2 cup canned pumpkin puree, 1/4 cup shredded parmesan cheese, 1/4 cup shredded sharp cheddar cheese, 2 Tbsp shredded fresh sage leaves, and small pinch nutmeg. Heat through and taste to add salt as needed. Add an additional splash of water or stock to loosen the orzo, if needed.
- Finish by melting in the 1 Tbsp butter.
- Serve the orzo topped with a few cooked turkey meatballs, a sprinkling of sage, parmesan cheese, and light drizzle of good quality balsamic vinegar.
Notes
*Tips for getting frozen meatballs browned in the oven. I crank up the heat by 25 or 50 degrees and lightly spray my meatballs with oil. Turn the heat down to the recommended temperature after the meatballs go in the oven.
Nutrition
Calories: 545 kcal · Carbohydrates: 41 g · Protein: 35 g · Fat: 29 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.1 g · Cholesterol: 131 mg · Sodium: 905 mg · Potassium: 322 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 4978 IU · Vitamin C: 2 mg · Calcium: 229 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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