Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
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.
- 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
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 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon 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 and arrange them on a plate. This should yield 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 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.
- 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.
- 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.
- 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
