Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
