Turkey Sage Meatballs

These Turkey Sage Meatballs are flavorful, healthy, and come together so quickly! You can have this full meal ready in just 30 minutes. The meatballs are savory and satisfying, paired with orzo, kale, and nutty parmesan. The robust sage flavor compliments the ground turkey, making every bite delightful!

Course Dinner

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 356kcal

Author Christine McMichael

Equipment

Baking Sheet

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

Tips:

Use ground chicken instead of ground turkey if you prefer.
If using dried sage, decrease the amount to 1 Tablespoon instead of 3.

Storing:

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.

There are several ways to make these meatballs dairy-free, egg-free, or even gluten-free:

Use a flax egg or vegan egg substitute instead.
Swap gluten-free breadcrumbs.
Use vegan grated parmesan or omit it completely.

Nutrition