Pumpkin Vodka Orzo with Turkey Meatballs
This Pumpkin Vodka Orzo combines the rich, creamy flavors of vodka sauce with pumpkin puree and nutmeg for a seasonal twist! Paired with orzo and juicy turkey meatballs, it's a cozy and comforting dish that's equally as great for weeknights as it is for hosting a festive autumn gathering. Plus, it can easily be made gluten free and dairy free.
Equipment
- fork
- 1 or 2 tbsp cookie scoop (optional)
- baking sheet
- medium pot
- large pan
- spatula
Ingredients
For the Turkey Meatballs:
- 1 lb ground turkey (92-93% lean)*
- 1 large egg
- ¼ cup pumpkin puree
- ¼ cup grated or finely diced yellow onion
- 2 tbsp coconut flour
- 3 garlic cloves minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
For the Pumpkin Vodka Orzo:
- 1 cup dry orzo (normal or gluten free)**
- 1 tbsp avocado oil
- ½ yellow onion finely diced
- 3 garlic cloves minced
- ¼ cup tomato paste
- 1 cup pumpkin puree
- ¼ cup vodka
- 1 cup full-fat canned coconut milk or heavy cream
- ½ cup finely grated parmesan cheese (½ oz)***
- ¼ tsp ground nutmeg or pumpkin pie spice****
- kosher salt & black pepper to taste
- red pepper flakes to taste
Instructions
- First, preheat your oven to 400F. Then, add egg, grated onion, coconut flour, minced garlic, pumpkin puree and seasonings to a large bowl. Stir with a fork until combined. Then, add in the ground turkey and use your hands to gently incorporate, without over-mixing.1 lb ground turkey, 1 large egg, ¼ cup grated or finely diced yellow onion, 2 tbsp coconut flour, 3 garlic cloves, ¼ cup pumpkin puree, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp dried thyme, ½ tsp dried rosemary
- I prefer to make mini meatballs for this recipe so that they are bite-sized, but you can also do normal-sized. For mini meatballs, scoop out 1 heaping tablespoon (or 2 tbsp for larger meatballs) of the ground turkey mixture, roll it into a ball and place on a baking sheet. You should get about 32 mini meatballs or about 16-18 larger meatballs.
- Transfer baking sheet to the oven and cook for 10 minutes for mini meatballs or 15 minutes for larger meatballs.
- Meanwhile, bring a medium-sized pot of water to a boil. Once boiling, heavily season the water with kosher salt before adding the orzo and cooking to al-dente according to package instructions. Be sure to reserve a good amount of the pasta water before draining the excess off.1 cup dry orzo
- Bring a large pan to medium heat. Once hot, add avocado oil. Then, add onion and sauté, stirring occasionally, for about 3 minutes. Next, add in tomato paste and garlic and stir. Allow that to cook, stirring occasionally, for 4-5 minutes or until the tomato paste has turned to a deeper, darker red color.1 tbsp avocado oil, ½ yellow onion, 3 garlic cloves, ¼ cup tomato paste
- Then, add in the pumpkin puree and stir to combine. Deglaze the pan with the vodka and allow it to cook off for 1-2 more minutes.1 cup pumpkin puree, ¼ cup vodka
- Reduce the heat to low and add in the coconut milk (or heavy cream), followed by the grated parmesan. Continue stirring until incorporated and the parmesan has melted.1 cup full-fat canned coconut milk, ½ cup finely grated parmesan cheese
- Taste the sauce and season with nutmeg, red pepper flakes, salt and pepper. Then, add in the cooked orzo and stir to coat it in the sauce.¼ tsp ground nutmeg, kosher salt & black pepper, red pepper flakes
- At this point, you can either add the cooked turkey meatballs directly into the pan with the orzo and sauce, or plate the orzo with some of the meatballs on top. If you add the turkey meatballs to the pan, be gentle when stirring them in and feel free to add additional pasta water to thin out the sauce and help it stick to everything!
- Garnish with more freshly grated parmesan and black pepper. Enjoy!
Video
Notes
*NOTE: I've noticed that each brand of ground turkey varies widely. For example, the Trader Joe's brand of 93% lean ground turkey is much softer/moister than the one I typically get from Whole Foods. With that said, if your meatballs are seeming way too moist, feel free to add an additional 1 tbsp of coconut flour. **NOTE: Try DeLallo or Jovial brands for a gluten free option! ***NOTE: To make this recipe dairy free, either omit the parmesan or substitute a vegan variety. ****NOTE: You can omit this if you want a more traditional tasting vodka sauce.
Nutrition
Calories: 523kcal | Carbohydrates: 39g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 838mg | Potassium: 722mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9938IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 4mg