Description
These Pumpkin Chicken Meatballs in Sage Cream Sauce combine tender pumpkin-infused chicken meatballs with a luscious, herb-scented cream sauce. Perfectly cozy, delicious, and ideal for autumn nights.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup canned pumpkin purée
- ⅓ cup plain breadcrumbs
- 1 egg
- 1 garlic clove, finely grated
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for pan-frying)
For the Sage Cream Sauce:
- 1 tablespoon unsalted butter
- 1 garlic clove, finely grated
- 1 tablespoon finely chopped fresh sage
- ¾ cup heavy cream
- Salt and pepper, to taste
- Optional: pinch of nutmeg
Instructions
- Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Mix until just combined — don’t overwork the mixture, as it can make the meatballs dense. - Shape the Meatballs:
Using a tablespoon or small scoop, form the mixture into 1-inch balls. You should get about 14–16 meatballs. - Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (avoid overcrowding) and cook for about 6–8 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate and set aside. - Make the Sage Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the grated garlic and chopped sage, sautéing for 30–60 seconds until fragrant. - Add Cream and Season:
Pour in the heavy cream and stir, scraping up any browned bits from the pan. Add a pinch of salt, pepper, and nutmeg (if using). Simmer gently for 2–3 minutes until slightly thickened. - Combine and Simmer:
Return the meatballs to the skillet and toss gently in the sauce. Simmer for another 5 minutes, letting the flavors meld and the sauce coat the meatballs. - Serve:
Serve warm, garnished with extra chopped sage or Parmesan if desired. These are delicious over mashed potatoes, buttered noodles, or rice.
Notes
Active Time: 15 minutes
Passive (Simmering) Time: 25 minutes
If your sauce gets too thick, add a splash of chicken broth to loosen it.
For a deeper flavor, you can add a teaspoon of Dijon mustard or grated Parmesan to the cream sauce.
Ground turkey works as a substitute for chicken if you prefer.