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