Baked Sage Chicken Meatballs with Creamy Pumpkin Orzo (Cozy High-Protein Fall Dinner)

Juicy baked sage chicken meatballs served over creamy pumpkin orzo — the coziest fall dinner you’ll crave all season. Packed with protein, full of flavor, and ready in under 40 minutes!

When the weather cools down and pumpkin everything hits the shelves, this Baked Sage Chicken Meatballs with Creamy Pumpkin Orzo recipe becomes an instant weeknight hero!

It’s hearty yet light, comforting yet clean — the kind of dinner that makes your kitchen smell amazing and everyone at the table happy (picky toddlers included). Juicy chicken meatballs seasoned with earthy, warm sage bake to golden perfection, then get nestled over a silky orzo made creamy with pumpkin puree and parmesan.

It’s a balanced bowl of fall comfort — high-protein and ready in around 35 minutes.

Why You’ll Love These Baked Sage Chicken Meatballs with Creamy Pumpkin Orzo

• Fall flavor in every bite: Sage and pumpkin were made for each other.
• Quick and easy: One baking sheet + one skillet = dinner, done.
• Protein-packed & balanced: Chicken meatballs meet fiber-rich orzo for a satisfying meal.
• Kid-friendly comfort: Creamy pasta + meatballs = guaranteed family win.
• Meal-prep approved: Reheats beautifully for lunch leftovers.

Ingredients You’ll Need:

For the Chicken Meatballs

• 1 lb. ground chicken
• ½ yellow onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 tsp. ground sage
• ½ tsp. kosher salt
• ½ tsp. black pepper
• ¼ cup grated parmesan cheese
• ½ cup seasoned panko breadcrumbs

For the Creamy Pumpkin Orzo

• 1 cup orzo
• 1 tbsp. avocado oil
• ½ yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ¾ cups chicken bone broth (or broth)
• 1 cup pumpkin puree
• 1 tsp. salt
• ½ tsp. pepper
• ½ tsp. ground sage
• ¼ cup grated parmesan cheese
• Optional: fried sage leaves for garnish

Equipment Needed

• Large mixing bowl
• Baking sheet + parchment paper
• Deep-sided sauté pan or skillet
• Measuring cups + spoons

How to Make Baked Sage Chicken Meatballs with Creamy Pumpkin Orzo

Step 1: Preheat and prep. Preheat your oven to 375ºF and line a baking sheet with parchment paper.

Step 2: Mix the meatballs. In a large bowl, combine everything except the ground chicken and panko breadcrumbs — onion, garlic, egg, sage, salt, pepper, and parmesan. Whisk well.
Add the ground chicken and fold gently to combine. Sprinkle in panko breadcrumbs and mix just until combined — don’t overwork it, or the meatballs can turn dense.

Step 3: Shape and bake. Use a 2-tablespoon cookie or ice cream scoop to portion the mixture into about 16 meatballs. Roll lightly and place on the sheet pan. Mist the tops with cooking spray and bake for 18–22 minutes, until juicy and cooked through (165º internal temperature).

Step 4: Cook the orzo. While the meatballs bake, warm 1 tablespoon of avocado oil in a deep sauté pan over medium heat. Add diced onion and sauté 3–4 minutes until soft. Add garlic and orzo and sauté 1 minute until fragrant.

Step 5: Simmer and stir. Add the broth and pumpkin puree. Season with salt, pepper and sage. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–15 minutes, stirring occasionally, until orzo is creamy and tender.

Step 6: Add parmesan and serve. Stir in ¼ cup parmesan cheese for richness. Spoon the pumpkin orzo into bowls and top with warm chicken meatballs. Garnish with fried sage leaves for extra fall flair! They’re easy to make: Simply warm about 4 tablespoons of oil in a small sauté pan over medium high heat, then add 3-4 sage leaves at a time. Fry for about 30 seconds per side then place onto a paper towel to drain.

The Savvy Spoon Tip:

For perfectly juicy meatballs, avoid over-mixing and don’t skip the egg — it binds everything together without drying out.

Want a professional finish? Crisp up a few sage leaves in olive oil for 30 seconds and sprinkle them on top — they add texture and look so chic.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze meatballs separately for up to 2 months; thaw and add to fresh orzo.
• Reheat: Warm on the stovetop with a splash of broth to loosen the sauce.

Recipe Variations

1. Go gluten-free. Swap panko and orzo for gluten-free alternatives like rice breadcrumbs and GF orzo.
2. Add greens. Stir in baby spinach or kale to the orzo during the last few minutes for a nutrient boost.
3. Use a different protein. Ground turkey or pork both work beautifully with sage and pumpkin.
4. Make it dairy-free. Use nutritional yeast instead of parmesan.
5. Add heat. A pinch of red pepper flakes in the meatballs balances the pumpkin’s sweetness.

Baked Sage Chicken Meatballs with Creamy Pumpkin Orzo Health Benefits

This dish looks like comfort food but delivers serious nutrition!

• Ground chicken: Lean protein that builds muscle without extra fat.
• Pumpkin puree: Packed with vitamin A, fiber, and antioxidants.
• Bone broth: Adds collagen and protein for gut and joint health.
• Sage: Has natural anti-inflammatory properties and a wonderful earthy aroma.

Serving Suggestions

Serve your pumpkin meatballs with:

• A simple arugula salad with lemon vinaigrette
• Garlic bread or crusty sourdough
• A glass of crisp white wine or sparkling water with citrus

It’s cozy enough for a fall date night in but easy enough for Tuesday dinner.

FAQs

This recipe is everything I love about fall meals: simple ingredients, warm flavors, and just the right amount of balanced comfort. The sage chicken meatballs bring all the cozy aroma of a Sunday roast without the effort, while the creamy pumpkin orzo feels like a big hug in a bowl.

It’s one of those dinners that looks impressive enough for guests but is low-stress for busy weeknights — exactly how we like it around here!

Whip this up once and you’ll find yourself adding it to your fall recipe rotation year after year.