Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
These Pumpkin Chicken Meatballs in Sage Cream Sauce offer a delicious and comforting meal combining tender ground chicken with the subtle sweetness of pumpkin, all coated in a rich and fragrant sage-infused cream sauce. Perfect for a cozy dinner, this recipe balances protein and creamy textures with aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
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 using a small scoop, shape the mixture into 1.5-inch meatballs. Place them on a plate or tray, yielding about 16 meatballs.
- Brown the meatballs: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer without crowding the pan; cook for 2–3 minutes on each side until golden brown. Do this in batches if necessary to ensure even browning.
- Make the sage cream sauce: In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 finely grated garlic clove and 1 tablespoon of chopped fresh sage and stir for about 30 seconds to release the flavors. Pour in 3/4 cup heavy cream and season with salt, pepper, and a pinch of nutmeg if using. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
- Simmer meatballs in the sauce: Transfer the browned meatballs into the saucepan with the cream sauce. Let them simmer together for 5–7 minutes, ensuring the meatballs are cooked through and coated in the flavorful sauce.
- Plate and serve: Spoon the meatballs and sage cream sauce into shallow bowls or plates. Garnish with a few extra chopped sage leaves and freshly cracked black pepper to finish. Serve immediately for best flavor and texture.
Notes
- Using ground chicken keeps the meatballs lean but tender—do not overmix to avoid dense meatballs.
- Plain breadcrumbs help bind the mixture; you can substitute with gluten-free breadcrumbs if needed.
- The pumpkin purée adds moisture and subtle sweetness that complements the sage perfectly.
- Be careful not to overcook the meatballs during browning as they will cook further in the sauce.
- Fresh sage is recommended for the best flavor; dried sage can be used but reduce the amount to half.
- The sauce can be adjusted to taste with more or less cream and seasoning.
- Serve these meatballs over pasta, rice, or with crusty bread for a complete meal.
Keywords: pumpkin chicken meatballs, sage cream sauce, fall recipe, creamy chicken meatballs, autumn dinner, easy meatball recipe, ground chicken recipes
