Name: Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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); 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

Jump to Recipe

Introduction

Pumpkin Chicken Meatballs in Sage Cream Sauce is a comforting and flavorful dish that blends the mildness of chicken with the subtle sweetness of pumpkin. The creamy sage sauce adds a rich, aromatic touch, making this recipe perfect for cozy dinners any time of year.

The dish shows six golden-brown meatballs placed closely together inside a white bowl, which is set on a round wooden trivet. Each meatball is covered with a thick, creamy beige sauce that has visible pieces of green herbs scattered throughout. The creamy sauce coats the meatballs unevenly, dripping down their sides and pooling slightly at the bottom of the bowl, creating a smooth texture contrast with the meatballs' firmer surface. Some spots of ground black pepper are sprinkled lightly on top of the sauce, adding detail to the presentation. The bowl sits on a white marbled surface with soft natural lighting illuminating the food, highlighting the warm colors and textures vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup canned pumpkin purée
1/3 cup plain breadcrumbs
1 egg
1 garlic clove, finely grated (for meatballs)
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
1 garlic clove, finely grated (for sauce)
1 tablespoon finely chopped fresh sage
3/4 cup heavy cream
Salt and pepper to taste
Optional: pinch of nutmeg

Instructions

Step 1: In a large bowl, combine the ground chicken, pumpkin purée, breadcrumbs, egg, finely grated garlic, onion powder, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
Step 2: Using 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.
Step 3: Heat olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook for 2 to 3 minutes on each side until golden brown. Brown in batches if needed to avoid overcrowding.
Step 4: In a small saucepan, melt the butter over medium heat. Add the grated garlic and chopped sage, stirring for 30 seconds until fragrant. Pour in the heavy cream, then season with salt, pepper, and a pinch of nutmeg if using. Let the sauce simmer gently for 3 to 4 minutes.
Step 5: Transfer the browned meatballs into the simmering cream sauce. Cook for 5 to 7 minutes more until the meatballs are fully cooked through and coated in the sauce.
Step 6: Serve the meatballs and sauce in shallow bowls or plates. Garnish with extra chopped sage leaves and a crack of black pepper for added aroma and flavor.

Tips & Variations

Use fresh sage for the best flavor, but dried sage can be substituted if necessary—use about 1 teaspoon dried.
If you prefer a lighter sauce, substitute half the heavy cream with milk or a dairy alternative.
For a gluten-free option, replace the plain breadcrumbs with a gluten-free variety or crushed oats.
To add a bit of heat, sprinkle some red pepper flakes into the cream sauce while it simmers.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

A white bowl is filled with six round golden-brown meatballs stacked closely together, each one covered in a creamy beige sauce with visible green sage leaves mixed inside. The sauce drips smoothly over the sides of the meatballs and pools at the bottom of the bowl, creating a rich, velvety texture. Specks of black pepper or spice are lightly sprinkled on the top meatballs, adding a touch of contrast. The bowl rests on a wooden board atop a white marbled surface, giving a warm and cozy feel to the presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, you can bake the meatballs at 400°F (200°C) for about 15 to 20 minutes until cooked through, then add them to the sauce to simmer.

Can I use ground turkey instead of chicken?

Ground turkey works well as a substitute. Just keep an eye on moisture levels as turkey can sometimes be leaner—consider adding a small spoon of olive oil or an extra egg to keep the meatballs tender.