Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

These Pumpkin Chicken Meatballs in Sage Cream Sauce offer a comforting and flavorful twist on classic meatballs. The pumpkin adds moisture and a subtle sweetness, while the sage cream sauce brings a rich, herby finish. Perfect for cozy dinners 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 (divided)
• 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 tablespoon finely chopped fresh sage (plus extra for garnish)
• 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, half of the grated garlic, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Step 2: Shape the mixture into 1.5-inch meatballs using damp hands or a small scoop. Place 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 on each side until golden brown. Cook in batches if necessary to avoid crowding.
4. Step 4: In a small saucepan, melt 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, add salt, pepper, and nutmeg if using. Let the sauce simmer gently for 3–4 minutes to thicken slightly.
6. Step 6: Transfer the browned meatballs into the cream sauce. Simmer together for 5–7 minutes until meatballs are fully cooked and coated in sauce.
7. Step 7: Serve the meatballs in shallow bowls or plates. Garnish with additional chopped sage and a crack of black pepper.

Tips & Variations

• Use fresh breadcrumbs or gluten-free alternatives for different textures or dietary needs.
• Swap ground chicken for turkey or pork for a different flavor profile.
• Add a pinch of red pepper flakes to the sauce for some heat.
• If pumpkin purée isn’t available, try using sweet potato purée as a substitute.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.

How to Serve

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 15-20 minutes until cooked through and browned. This reduces the use of oil and frees up stove space.

Is canned pumpkin purée the same as pumpkin pie filling?

No, canned pumpkin purée is plain cooked pumpkin without added spices or sugar. Pumpkin pie filling contains sweeteners and spices, which may alter the flavor of your meatballs.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.8 from 106 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a flavorful and comforting dish combining tender ground chicken meatballs with the subtle sweetness of pumpkin purée. Pan-fried to golden perfection and simmered in a rich sage-infused cream sauce, this recipe offers a unique twist on classic meatballs, perfect for an elegant weeknight dinner or a special occasion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Salt

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 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined to avoid tough meatballs.
2. Form the meatballs: With damp hands or using a small scoop, shape the mixture into 1.5-inch meatballs and arrange them on a plate. This should yield about 16 meatballs.
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 to 3 minutes per side, turning carefully to brown all sides evenly. Work in batches if necessary to avoid overcrowding the pan.
4. 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 chopped fresh sage, stirring for about 30 seconds to release the flavors. Pour in 3/4 cup heavy cream, then season with salt, pepper, and an optional pinch of nutmeg. Allow to simmer gently for 3 to 4 minutes until slightly thickened.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the saucepan with the sage cream sauce. Simmer the meatballs for 5 to 7 minutes, or until they are fully cooked through and coated with the sauce.
6. Plate and serve: Spoon the meatballs along with the creamy sage sauce into shallow bowls or plates. Garnish with a few extra chopped fresh sage leaves and a crack of black pepper for a finishing touch.

Notes

• Ensure not to overmix the meatball ingredients to keep the meatballs tender.
• You can substitute ground turkey for chicken if preferred.
• The pumpkin purée adds moisture and a subtle sweetness, balancing the savory sage cream sauce.
• Use fresh sage for the best flavor; dried sage can be used but reduce the amount as it is more concentrated.
• Serve meatballs over cooked pasta, mashed potatoes, or alongside roasted vegetables for a complete meal.

Keywords: pumpkin chicken meatballs, sage cream sauce, fall recipes, savory meatballs, creamy sauce, easy dinner, poultry recipes