Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

These pumpkin chicken meatballs in sage cream sauce offer a comforting twist on a classic dish. Combining the warmth of autumn flavors with tender chicken, this recipe is perfect for a cozy dinner any time of year.

Ingredients

• 1 lb ground chicken
• 1/2 cup canned pumpkin purée
• 1/3 cup plain breadcrumbs
• 1 egg
• 1 garlic clove, finely grated (plus 1 more for the sauce)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for pan-frying)
• 1 tablespoon unsalted butter (for the sauce)
• 1 tablespoon finely chopped fresh sage
• 3/4 cup heavy cream
• Salt and pepper to taste
• Optional: pinch of nutmeg

Instructions

1. Step 1: In a large bowl, combine the ground chicken, pumpkin purée, breadcrumbs, egg, 1 grated garlic clove, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
2. Step 2: With damp hands or a small scoop, form the mixture into 1.5-inch meatballs and arrange them on a plate. You should have about 16 meatballs.
3. Step 3: 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. Cook in batches if necessary to avoid overcrowding.
4. Step 4: In a small saucepan, melt the butter over medium heat. Add the remaining grated garlic and chopped sage, stirring for about 30 seconds until fragrant.
5. Step 5: Pour in the heavy cream, then season with salt, pepper, and the optional nutmeg. Let the sauce simmer gently for 3–4 minutes to thicken slightly.
6. Step 6: Transfer the browned meatballs into the saucepan with the cream sauce. Simmer together for 5–7 minutes, allowing the meatballs to cook through and absorb the flavors.
7. Step 7: Serve the meatballs with sauce spooned over them. Garnish with extra chopped sage leaves and a crack of black pepper if desired.

Tips & Variations

• For a gluten-free option, substitute plain breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
• Fresh sage is key for authentic flavor, but dried sage can be used in a pinch—use about one-third the amount.
• Add a handful of grated Parmesan cheese to the meatball mixture for an extra savory touch.
• If you prefer baking, place meatballs on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, then simmer in the sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. This dish does not freeze well due to the cream sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and will work well with the pumpkin and sage flavors.

What can I serve with these meatballs?

These meatballs pair wonderfully with mashed potatoes, creamy polenta, buttered noodles, or a simple green salad for a balanced meal.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.8 from 108 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce combine tender ground chicken and flavorful pumpkin with aromatic sage in a rich, creamy sauce. Perfect as an elegant yet comforting main dish, they offer a delightful balance of savory and subtly sweet flavors, ideal for fall or any cozy dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs (4 servings) 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Mix the meatball ingredients: In a large bowl, combine 1 lb ground chicken, 1/2 cup pumpkin purée, 1/3 cup plain breadcrumbs, 1 egg, 1 finely grated garlic clove, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined to avoid tough meatballs.
2. Form the meatballs: With damp hands or a small scoop, shape the mixture into approximately sixteen 1.5-inch meatballs and arrange them on a plate to prepare for cooking.
3. Brown the meatballs: Heat 1 tablespoon 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 they develop a golden brown crust. Work in batches if necessary to avoid overcrowding the pan.
4. Make the sage cream sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 finely grated garlic clove and 1 tablespoon chopped fresh sage, stirring for about 30 seconds until fragrant. Pour in 3/4 cup heavy cream, season with salt, pepper, and an optional pinch of nutmeg, then let simmer gently for 3–4 minutes to thicken slightly.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the saucepan with the sage cream sauce and simmer together for 5–7 minutes until the meatballs are cooked through and well coated with the sauce.
6. Plate and serve: Carefully spoon the meatballs and creamy sauce into shallow bowls or plates. Garnish with a few extra chopped sage leaves and freshly cracked black pepper for a beautiful presentation and enhanced aroma.

Notes

• Do not overmix the meatball mixture to keep meatballs tender.
• If breadcrumbs are unavailable, crushed crackers can be used as a substitute.
• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Fresh sage is recommended for optimal flavor, but dried sage can be used in smaller amounts if needed.
• These meatballs can be prepared ahead and reheated gently in the sauce before serving.

Keywords: pumpkin chicken meatballs, sage cream sauce, fall recipe, creamy meatballs, easy dinner