Turkey Sage Meatballs Recipe Overview
I love the combination of earthy sage with ground turkey. They are reminiscent of Thanksgiving/Christmas flavors, but in an easy and fast recipe that my whole family loves! You can easily make these meatballs gluten-free and/or egg-free without sacrificing any of the tasty flavor. Below you’ll also find variations on how you can serve the Turkey Sage Meatballs, or make them ahead for an even easier weeknight meal!
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Ingredients
Turkey Meatballs
Ground Turkey – Poultry makes the best combination with sage, so using ground chicken would also work well.
Breadcrumbs – I love using panko breadcrumbs. Use these breadcrumbs or something similar to make the meatballs gluten-free. Cauliflower “breadcrumbs” work great, too!
Egg – The egg acts as a binder for all of the meatball ingredients so I wouldn’t suggest just leaving it out, but you can make them egg-free use this easy recipe for a flax egg or egg replacer.
Parmesan – The Parmesan adds a perfect umami flavor to the meatballs. Grated works best in this recipe as it mixes in well with the meatball mixture. Easily make it dairy-free by using vegan parmesan!
Fresh Sage – The aromatic flavor of fresh sage is amazing, however, dried sage is a great substitute! Just use 1 Tablespoon instead of 3, as the flavor is much stronger in the dried herb.
Garlic, Salt, & Pepper
For the Orzo Accompaniment
Butter – Or olive oil to make it dairy-free.
Shallots – The mild flavor is ideal for this dish, but you can also substitute with 2 Tablespoons of finely minced yellow onion.
Kale, Garlic, Parmesan, Salt & Pepper
Orzo – Gluten-free orzo can be used to make this gluten-free!
Orzo Cooking Water – Simply reserve some of the cooking water from the pot before straining the cooked pasta. The starches in the water help bring everything together and make a sauce!
How to Make Turkey Sage Meatballs and Orzo
It’s so easy to make this 30-minute Turkey Sage Meatballs and kale orzo recipe! Here’s how to put it together:
1. Mix the ground turkey, breadcrumbs, egg, parmesan cheese, garlic, fresh sage leaves, salt, and pepper in a large bowl until well combined.
2. Scoop meatball mixture using a 1 1/2 – 2 Tablespoon scoop and form into balls. Place on a baking sheet, and bake in a 400 degree F oven for 18-22 minutes.
3. While the meatballs are baking, sauté unsalted butter and shallots in a skillet on medium heat for about 5 minutes.
4. Add the garlic and kale to the pan and sauté until the kale is wilted.
5. Add the remaining ingredients to the skillet and stir well to combine everything.
6. Serve the meatballs nestled into the orzo with a sprinkle of parmesan on top. Enjoy!
Substitutions and Variations
One of the things I love most about making turkey meatball recipes is how versatile they are! Below you’ll find ways to change up this recipe with just a few changes!
- Meat – Ground chicken is a perfect substitute, and make them even healthier by using either white meat lean ground turkey or white meat ground chicken.
- Low-Carb – Substitute the bread crumbs with almond flour and serve them with a side of roasted veggies instead of the orzo for an easy low-carb meal.
- Herbs – Don’t love sage? Fresh thyme or fresh rosemary, or dried Thyme or Rosemary would both make delicious alternatives to the sage in these meatballs.
- Accompaniments – Turkey Sage Meatballs would be delicious served with rice, pasta, tossed on top of a salad, or even eaten with a cranberry dipping sauce.
- Make Ahead – Make the meatballs ahead of time by storing fully cooked meatballs in an airtight container in the fridge for 3-5 days, or in the freezer for up to 3 months.
How to Store Turkey Sage Meatballs
For leftovers or made-ahead meatballs, let them cool completely before storing them in an airtight container in the fridge for 3-5 days, or the freezer for up to 3 months.
To reheat, either microwave from frozen, or allow to thaw in the refrigerator overnight and then microwave until heated through completely.
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Turkey Sage Meatballs
Equipment
Ingredients
Meatballs
- 1 pound ground turkey
- 1/3 cup breadcrumbs (gluten-free or regular)
- 1 large egg
- 1/2 cup grated parmesan
- 1 teaspoon minced garlic
- 3 Tablespoons finely chopped fresh sage
- 1/2 teaspoons salt
- 1/4 teaspoons ground black pepper
For Serving
- 2 Tablespoons unsalted butter
- 1 medium shallot (finely sliced)
- 1 Tablespoon minced garlic
- 3 cups finely chopped kale
- 1 1/4 cups cooked orzo
- 1/4 cup orzo cooking water
- 1/2 cup grated parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F.
- Combine all of the ingredients for the meatballs in a mixing bowl.
- Scoop and roll into balls.
- Place on a baking sheet and bake for about 18-22 minutes or until cooked through the center.
- Meanwhile, melt the butter in a skillet over medium/low heat.
- Add in the shallot and sauté for about 5 minutes.
- Add in the garlic and kale.
- Sauté until the kale is wilted, about 5-7 minutes.
- Add in the cooked orzo, parmesan, and orzo water.
- Add in the salt and pepper.
- Mix to combine until the cheese is melted. Taste and add more salt and pepper as needed.
- Serve the meatballs over the orzo with a sprinkle of fresh parmesan on top.
Video
Notes
- Use ground chicken instead of ground turkey if you prefer.
- If using dried sage, decrease the amount to 1 Tablespoon instead of 3.
- To refrigerate turkey meatballs, simply let them cool and place them in an airtight container. Store in the refrigerator for 3-5 days!
- To freeze, let them cool and store in an airtight container. Place in the refrigerator for 1 hour (or more), then move to the freezer and keep for up to 3 months! To reheat, you can microwave them from frozen or let them thaw out in the fridge the night before and then reheat in the microwave or oven.
- Use a flax egg or vegan egg substitute instead.
- Swap gluten-free breadcrumbs.
- Use vegan grated parmesan or omit it completely.
Kellyn says:
This dinner was absolutely delish- so comforting and cozy for a rainy evening. Protein filled and nourishing! The meatballs were perfectly seasoned and I plan to make this one again soon!