Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

These pumpkin chicken meatballs in sage cream sauce are a comforting and flavorful dish perfect for any night of the week. The pumpkin adds moisture and keeps the meatballs tender, while the sage cream sauce brings a rich, herby warmth that complements perfectly. Simple to make and delicious to eat, this recipe is a cozy crowd-pleaser.

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 (for sauce)
• 1 tablespoon finely chopped fresh sage
• 3/4 cup heavy cream
• Salt and pepper to taste
• Optional: pinch of nutmeg

Instructions

1. Step 1: In a large bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Step 2: Using damp hands or a small scoop, form the mixture into 1.5-inch meatballs and place them on a plate. Aim for 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 per side until golden brown, working in batches if necessary.
4. Step 4: In a small saucepan, melt butter over medium heat. Add the grated garlic and chopped sage, stirring for 30 seconds until fragrant. Pour in heavy cream, season with salt, pepper, and optional nutmeg. Simmer gently for 3–4 minutes.
5. Step 5: Transfer the browned meatballs into the cream sauce. Simmer for 5–7 minutes until the meatballs are fully cooked through and coated in the sauce.
6. 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 a fresh finish.

Tips & Variations

• Wet your hands before shaping meatballs to prevent sticking.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Swap sage for thyme or rosemary for a different herb flavor.
• Add grated parmesan cheese to the meatball mix for extra savory depth.
• For a lighter option, serve with spaghetti squash or zucchini noodles.
• To make it dairy-free, substitute heavy cream with oat or cashew cream and use olive oil instead of butter.
• Bake meatballs at 400°F for 18–20 minutes, flipping halfway, instead of frying.

Storage

Store leftovers 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 water or broth if the sauce thickens. You can freeze uncooked meatballs for up to 2 months and cooked meatballs for later enjoyment as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute for chicken in this recipe.

Does the pumpkin make the dish taste sweet?

No, the pumpkin adds moisture and a subtle earthiness but the recipe remains savory and well-balanced.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.4 from 100 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a cozy and flavorful dish that combines lean ground chicken with the moisture and subtle sweetness of pumpkin purée. The meatballs are gently pan-fried to a golden brown and then simmered in a creamy sage-infused sauce, creating a rich, herby, and comforting meal perfect for weeknights or special occasions.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings (approximately 16 meatballs) 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

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 ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Mix gently until everything is just combined to avoid tough meatballs.
2. Form the meatballs: Wet your hands or use a small scoop to shape the mixture into approximately 1.5-inch meatballs. Place them on a plate; you should get about 16 meatballs.
3. Brown the meatballs: Heat olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer without crowding the pan. Cook for 2–3 minutes per side until they turn golden brown. Work in batches if necessary.
4. Make the sage cream sauce: In a small saucepan, melt butter over medium heat. Add grated garlic and chopped sage, stirring for about 30 seconds until fragrant. Pour in heavy cream, then season with salt, pepper, and optional nutmeg. Let the sauce simmer gently for 3–4 minutes, stirring often to keep it smooth.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the cream sauce. Simmer together for 5–7 minutes until meatballs are cooked through and coated in the sauce.
6. Plate and serve: Spoon the meatballs along with the sage cream sauce into shallow bowls or plates. Garnish with extra chopped sage leaves and a crack of black pepper, then serve immediately.

Notes

• Do not overmix meatball mixture to keep meatballs tender.
• Breadcrumbs are crucial for absorbing moisture and helping meatballs hold shape.
• Cook meatballs over medium heat to avoid burning the exterior before the inside cooks through.
• Simmer the cream sauce gently; do not boil to keep it smooth and creamy.
• Wet hands before shaping meatballs to prevent sticking.
• Bake at 400°F for 18-20 minutes as an alternative cooking method.
• Can substitute ground turkey for chicken.
• Freezes well, both cooked and uncooked.
• Dairy-free option: use plant-based cream and olive oil instead of butter.

Keywords: pumpkin chicken meatballs, sage cream sauce, fall recipes, creamy sauce, healthy meatballs, weeknight dinner, easy dinner ideas