Name: Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 1 tablespoon finely chopped fresh sage; 3/4 cup heavy cream; Salt and pepper to taste; Optional: pinch of nutmeg

Jump to Recipe

Introduction

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a cozy, flavorful dish perfect for any night of the week. The pumpkin keeps the meatballs tender and juicy, while the creamy sage sauce adds an herby, comforting finish. Simple to make with everyday ingredients, this recipe feels both homey and special.

Seven round golden brown meatballs sit in a shallow white speckled bowl. Each meatball is coated unevenly with a creamy beige sauce that has green herb leaves scattered both on top of the meatballs and in the sauce pooled at the bottom of the bowl. The bowl is placed on two round wooden boards, one larger and one smaller, on a white marbled surface with subtle golden veins. The lighting is soft, highlighting the texture of the sauce and the meatballs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup canned pumpkin purée
1/3 cup plain breadcrumbs
1 egg
1 garlic clove, finely grated (for meatballs)
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 (for sauce)
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

Step 1: In a large bowl, combine the ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Mix gently until just combined.
Step 2: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until golden brown and cooked through, about 8–10 minutes. Remove meatballs from the skillet and set aside.
Step 4: In the same skillet, melt the butter over medium-low heat. Add the grated garlic and chopped sage, cooking gently until fragrant, about 1 minute.
Step 5: Pour in the heavy cream and stir to combine. Let the sauce simmer until it thickens slightly, about 3–5 minutes. Season with salt, pepper, and a pinch of nutmeg if using.
Step 6: Return the meatballs to the skillet, spooning the sauce over them. Cook together for another 2 minutes to warm through and meld flavors.
Step 7: Serve the meatballs with sauce over pasta, rice, or alongside crusty bread for a satisfying meal.

Tips & Variations

Use fresh sage for the best flavor, but dried sage can be substituted if needed—use about 1 teaspoon.
For a gluten-free option, replace breadcrumbs with crushed gluten-free crackers or almond flour.
Add a pinch of red pepper flakes to the sauce for a subtle kick.
These meatballs freeze well; freeze before cooking or after cooking for easy future meals.
Pair the dish with a simple arugula salad or roasted vegetables to complete the meal.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. You can also freeze cooked meatballs with sauce for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

There are six golden brown meatballs arranged closely in a shallow white bowl on a wooden coaster, all covered in a creamy light beige sauce with visible specks of ground spices and fresh green herb leaves scattered on top and mixed in the sauce. The sauce drips down the sides of the meatballs, pooling at the base, adding a smooth texture contrast to the slightly rough surface of the meatballs. The background is a white marbled surface, giving a clean and bright setting to the dish photo taken with an iphone --ar 4:5 --v 7

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 375°F (190°C) for about 15–20 minutes or until cooked through. Baking is a hands-off method and helps reduce added oil.

What can I use instead of pumpkin purée?

If you don’t have pumpkin, butternut squash purée or sweet potato purée make excellent substitutes and provide a similar moisture and flavor to the meatballs.