Q1: What is the absolute, number one secret to a juicy and flavorful, not dry, turkey meatball?

There are two main secrets! First, be sure to use a ground turkey that is not too lean. A 93/7 ground turkey has the perfect amount of fat to keep the meatballs moist. Second, the addition of a "panade" (the breadcrumbs and the egg in this recipe) and the grated Parmesan cheese are the keys that add a ton of moisture and flavor to the lean meat, guaranteeing a tender, juicy result every single time.

Q2: Can I make these meatballs ahead of time and freeze them?

Yes, absolutely! These meatballs are a perfect freezer meal. You can freeze them either raw or after they have been baked . Simply lay them in a single layer on a baking sheet and freeze until solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag.

Orzo is a type of small, pasta that is shaped like a large grain of rice. It is a very popular pasta shape in Italian and Greek cuisine. Its small size and quick cooking time make it the absolute perfect pasta for a quick skillet dish like this one, as well as for pasta salads and soups.

Q4: Can I make this recipe in an air fryer?

Yes, an air fryer would be a fantastic way to cook the turkey meatballs ! Simply preheat your air fryer to 375°F (190°C) . Place the meatballs in a single layer in your air fryer basket and cook for about 10-12 minutes , shaking the basket halfway through, until they are golden brown and cooked all the way through.

Q5: Can I use dried sage instead of fresh?

You can, but the flavor will be much more potent and less nuanced. A general rule of thumb is to use about one-third the amount of dried herbs as you would fresh. For this recipe, you would want to use about 1 tablespoon of dried, rubbed sage .

Cozy Turkey Sage Meatballs (with Creamy Orzo!)

Turkey Sage Meatballs (with Creamy Orzo!)

A hearty and flavorful fall-inspired recipe for Turkey Sage Meatballs served over a bed of creamy kale and Parmesan orzo. The meatballs are a simple mixture of ground turkey, fresh sage, Parmesan cheese, and breadcrumbs, which are then baked in the oven until cooked through. While the meatballs bake, a simple and delicious side dish is made by sautéing shallots, garlic, and fresh kale, then tossing them with cooked orzo pasta, Parmesan cheese, and a splash of starchy pasta water to create a light sauce.

Author: Evelyn

Ingredients

For the Meatballs:
1 pound ground turkey
1/3 cup breadcrumbs (gluten-free or regular)
1 large egg
1/2 cup grated Parmesan cheese
1 teaspoon minced garlic
3 Tablespoons finely chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the Orzo & Serving:
1 1/4 cups cooked orzo pasta
2 Tablespoons unsalted butter
1 medium shallot, finely sliced
1 Tablespoon minced garlic
3 cups finely chopped kale
1/4 cup reserved orzo cooking water
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Make the Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine all of the ingredients for the meatballs (ground turkey, breadcrumbs, egg, Parmesan, garlic, sage, salt, and pepper).
Scoop and roll the mixture into evenly sized balls and place them on the prepared baking sheet.
Bake for 18-22 minutes, or until the meatballs are cooked through the center.
Prepare the Orzo: While the meatballs are baking, cook the orzo according to package directions. Before draining, reserve 1/4 cup of the starchy cooking water.
In a separate large skillet, melt the butter over medium-low heat. Add the sliced shallot and sauté for about 5 minutes until soft.
Add the minced garlic and chopped kale to the skillet. Sauté for 5-7 minutes, until the kale has wilted.
Add the cooked orzo, the reserved 1/4 cup of orzo water, and the grated Parmesan cheese to the skillet.
Season with 1/2 teaspoon each of salt and pepper, and mix to combine until the cheese is melted and a light sauce has formed.
Serve the meatballs over the kale orzo, with a sprinkle of fresh Parmesan on top.

Notes

This is a complete meal with protein, a starch, and a green vegetable, with the components cooked concurrently for an efficient workflow.
Baking the meatballs is an easier, less messy alternative to pan-frying them.
Using the starchy water from cooking the orzo is a key step that helps to create a creamy sauce for the pasta without adding heavy cream.

Find it online: https://cookupjoy.com/cozy-turkey-sage-meatballs/