Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

These Pumpkin Chicken Meatballs in Sage Cream Sauce combine tender, flavorful meatballs with a rich, aromatic sauce perfect for cozy dinners. The subtle sweetness of pumpkin pairs beautifully with fresh sage and creamy sauce for a comforting meal.

Ingredients

• 1 lb ground chicken
• 1/2 cup canned pumpkin purée
• 1/3 cup plain breadcrumbs
• 1 egg
• 1 garlic clove, finely grated (plus 1 extra for the sauce)
• 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, one grated garlic clove, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
2. Step 2: With damp hands or a small scoop, form the mixture into 1.5-inch meatballs. Arrange 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 to 3 minutes on each side until they are golden brown. If necessary, cook in batches to avoid overcrowding.
4. Step 4: In a small saucepan, melt the butter over medium heat. Add the grated garlic and chopped sage, stirring for about 30 seconds until fragrant. Pour in the heavy cream and season with salt, pepper, and the optional pinch of nutmeg. Simmer gently for 3 to 4 minutes.
5. Step 5: Transfer the browned meatballs into the sauce and simmer for 5 to 7 minutes until the meatballs are fully cooked and nicely 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

• Use fresh sage for the best flavor, but dried sage can be substituted—use about 1 teaspoon if fresh is unavailable.
• For a gluten-free option, replace plain breadcrumbs with gluten-free breadcrumbs or crushed crackers.
• Adding a pinch of red pepper flakes to the sauce can add a subtle heat for those who like spice.
• These meatballs can be baked at 400°F (200°C) for 15-20 minutes instead of pan-frying for a hands-off approach.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will give a similar texture and mild flavor to the meatballs.

Is canned pumpkin purée the same as pumpkin pie filling?

No, canned pumpkin purée is plain pumpkin without added spices or sugar. Use pure pumpkin purée for best results in savory dishes like this recipe.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.8 from 147 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a flavorful and comforting dish that combines the subtle sweetness of pumpkin with tender ground chicken meatballs, all enveloped in a rich and aromatic sage-infused cream sauce. Perfect for a cozy dinner, this recipe is easy to prepare and uses simple ingredients for a deliciously elegant meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 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 the ground chicken, pumpkin purée, plain breadcrumbs, egg, finely grated garlic, onion powder, salt, and black pepper. Gently mix until just combined to avoid tough meatballs.
2. Form the meatballs: Using damp hands or a small scoop, shape the mixture into 1.5-inch meatballs. Place them on a plate; you should have about 16 meatballs in total.
3. Brown the meatballs: Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer, cooking for 2–3 minutes on each side until they develop a golden brown crust. Cook in batches if necessary to avoid overcrowding the pan.
4. Make the sage cream sauce: In a small saucepan, melt the butter over medium heat. Add the grated garlic and chopped fresh sage, stirring for about 30 seconds to release their aroma. Pour in the heavy cream, then season with salt, pepper, and an optional pinch of nutmeg. Let the sauce simmer gently for 3–4 minutes to thicken slightly.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the saucepan with the sage cream sauce. Allow them to simmer together for 5–7 minutes until the meatballs are fully cooked and infused with the sauce’s flavor.
6. Plate and serve: Use a slotted spoon to transfer meatballs to a shallow bowl or plate. Spoon extra sauce over them and garnish with additional chopped sage leaves and a crack of black pepper for added freshness and visual appeal.

Notes

• Use fresh sage for the best flavor in the cream sauce, but dried sage can be substituted if necessary (use 1 teaspoon dried instead of 1 tablespoon fresh).
• Ensure not to overmix the meatball ingredients to keep the texture tender and moist.
• To make the dish gluten free, substitute plain breadcrumbs with gluten-free breadcrumbs.
• For a lower-fat option, replace heavy cream with half-and-half, but the sauce will be lighter and less rich.
• Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: pumpkin chicken meatballs, sage cream sauce, fall recipe, comfort food, easy dinner, ground chicken meatballs