Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

This recipe for Pumpkin Chicken Meatballs in Sage Cream Sauce offers a comforting twist on a classic dish. Tender chicken meatballs combined with pumpkin puree create a moist texture, while the sage cream sauce adds a rich, aromatic finish. Perfect for cozy dinners any time of year.

Ingredients

• 1 lb ground chicken
• 1/2 cup pumpkin purée
• 1/3 cup plain breadcrumbs
• 1 egg
• 2 garlic cloves, finely grated (divided)
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon chopped fresh sage
• 3/4 cup heavy cream
• Pinch of nutmeg (optional)
• Extra chopped sage leaves, for garnish

Instructions

1. Step 1: In a large bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, 1 grated garlic clove, onion powder, salt, and black pepper. Mix gently until just combined.
2. Step 2: With damp hands or a small scoop, form the mixture into 1.5-inch meatballs and place them on a plate. You should have about 16 meatballs.
3. Step 3: Heat olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer and cook for 2–3 minutes per side until golden brown. Cook in batches if necessary.
4. Step 4: In a small saucepan, melt butter over medium heat. Add the remaining grated garlic and chopped fresh sage, stirring for about 30 seconds. Pour in heavy cream, add salt, pepper, and a pinch of nutmeg if using. Simmer gently for 3–4 minutes.
5. Step 5: Transfer the browned meatballs into the sage cream sauce and simmer for 5–7 minutes until fully cooked and coated with sauce.
6. Step 6: Serve the meatballs with sauce in shallow bowls or plates. Garnish with extra chopped sage leaves and a crack of black pepper.

Tips & Variations

• For a gluten-free version, substitute plain breadcrumbs with gluten-free breadcrumbs.
• Use half-and-half instead of heavy cream to reduce fat content.
• Add grated Parmesan cheese to the meatball mixture for extra flavor.
• Replace sage with thyme or rosemary for a different herbal note.
• Serve with spaghetti squash or zoodles for a lighter meal option.

Storage

Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. Uncooked meatballs can be frozen for up to 2 months and cooked directly from frozen by simmering in the sauce a few minutes longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will keep the meatballs moist and flavorful.

How do I know when the meatballs are fully cooked?

Simmer meatballs in the sauce until they reach an internal temperature of 165°F (74°C). The meatballs should be firm and no longer pink inside.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.7 from 50 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a comforting and flavorful dish combining tender chicken meatballs enhanced with pumpkin purée and gently simmered in a rich, aromatic sage cream sauce. Perfect as a cozy dinner, this recipe balances the sweetness of pumpkin with savory herbs, delivering a unique twist on classic meatballs.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs (serves 4) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground chicken
• 1/2 cup pumpkin purée
• 1/3 cup plain breadcrumbs
• 1 egg
• 1 garlic clove, finely grated
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Sage Cream Sauce

• 1 tbsp butter
• 1 garlic clove, finely grated
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• 3/4 cup heavy cream
• Pinch of salt
• Black pepper to taste
• Optional pinch of ground nutmeg
• 1 tbsp olive oil (for browning meatballs)

Instructions

1. Mix the meatball ingredients: In a large bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Gently mix until just combined to keep the meatballs tender.
2. Form the meatballs: With damp hands or a small scoop, shape the mixture into 1.5-inch meatballs and place them on a plate. You should have about 16 meatballs.
3. Brown the meatballs: Heat olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer and cook each side for 2–3 minutes until golden brown. Do this in batches if your skillet is small to avoid overcrowding.
4. Make the sage cream sauce: In a small saucepan, melt butter over medium heat. Add grated garlic and chopped sage, stirring for about 30 seconds until fragrant. Pour in heavy cream, add a pinch of salt, pepper, and optional nutmeg. Let the sauce simmer gently for 3–4 minutes to thicken slightly.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the simmering cream sauce. Continue cooking for 5–7 minutes until the meatballs are fully cooked through and nicely coated with the sauce.
6. Plate and serve: Spoon the meatballs and sage cream sauce into bowls or plates. Garnish with additional chopped sage leaves and freshly cracked black pepper for added aroma and visual appeal.

Notes

• For a gluten-free option, substitute plain breadcrumbs with gluten-free breadcrumbs.
• To reduce fat, use half-and-half instead of heavy cream in the sauce.
• Adding grated Parmesan cheese to the meatball mixture boosts flavor and richness.
• For a different herb flavor, try swapping sage with thyme or rosemary.
• Serve with spaghetti squash or zoodles for a lighter, low-carb meal.
• You can prepare meatballs ahead by shaping and refrigerating them up to 24 hours before cooking.
• The sage cream sauce can be made in advance and gently reheated.
• Uncooked meatballs freeze well for up to 2 months for convenient meal prep.

Keywords: pumpkin chicken meatballs, sage cream sauce, autumn recipe, comfort food, easy dinner, healthy meatballs