Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
