Description
These Pumpkin Chicken Meatballs in Sage Cream Sauce are juicy, cozy, and full of fall flavors. The pumpkin purée keeps the meatballs moist and tender, while the creamy sage sauce adds an earthy, herby warmth to the dish. Perfect for a simple weeknight dinner or an elevated meal to share with friends, these meatballs pair wonderfully with pasta, rice, or crusty bread.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup canned pumpkin purée
- 1/3 cup plain breadcrumbs
- 1 egg
- 1 garlic clove, finely grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 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
- 3/4 cup heavy cream
- Salt and pepper to taste
- Optional: pinch of nutmeg
Instructions
- Mix the meatball ingredients: In a large bowl, gently combine the ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper until just mixed to avoid toughness.
- Form the meatballs: Wet your hands to prevent sticking and shape the mixture into 1.5-inch meatballs using a scoop or by hand, placing them on a plate. This should yield about 16 meatballs.
- Brown the meatballs: Heat olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook for 2–3 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
- Make the sage cream sauce: In a small saucepan, melt butter over medium heat. Stir in grated garlic and chopped sage for 30 seconds until fragrant. Pour in heavy cream and season with salt, pepper, and optional nutmeg. Let the sauce simmer gently for 3–4 minutes without boiling.
- Simmer meatballs in the sauce: Transfer the browned meatballs into the cream sauce and simmer together for 5–7 minutes until the meatballs are cooked through and coated well with sauce.
- Plate and serve: Spoon the meatballs and sauce onto plates. Garnish with additional chopped fresh sage and freshly cracked black pepper before serving.
Notes
- Do not overmix the meatball mixture to prevent tough meatballs.
- Breadcrumbs are essential to absorb moisture and help the meatballs hold their shape.
- Maintain medium heat while pan-frying to avoid burning and ensure thorough cooking.
- Simmer the cream sauce gently to keep it smooth and prevent curdling.
- Wet your hands before shaping meatballs to avoid sticking.
- The dish pairs well with buttered egg noodles, garlic mashed potatoes, toasted sourdough, roasted vegetables, or a light salad.
- Meatballs can be baked at 400°F for 18–20 minutes as an alternative cooking method.
- Freeze uncooked meatballs for up to 2 months and the cooked dish for easy meal prep.
