Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
These Pumpkin Chicken Meatballs in Sage Cream Sauce are a cozy and flavorful dish combining juicy ground chicken meatballs enriched with pumpkin purée and smothered in a fragrant, creamy sage sauce. Perfect for a comforting weeknight meal, this recipe features simple ingredients that elevate humble components into an elegant, hearty dinner that pairs wonderfully with pasta, rice, or crusty bread.
- 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
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)
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
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, canned pumpkin purée, plain breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, ensuring the pumpkin helps keep the meatballs juicy and tender.
- Form and cook the meatballs: Shape the mixture into uniform meatballs, about 1.5 inches in diameter. Heat the olive oil in a skillet over medium heat and pan-fry the meatballs, turning occasionally, until golden brown on all sides and cooked through, approximately 8-10 minutes. Remove meatballs from the pan and set aside.
- Prepare the sage cream sauce: In the same skillet, melt the unsalted butter over medium heat. Add the finely grated garlic and chopped fresh sage, sautéing gently until fragrant, about 1-2 minutes. Pour in the heavy cream, stirring to combine, and season with salt, pepper, and an optional pinch of nutmeg. Let the sauce simmer lightly to thicken, about 3-5 minutes.
- Combine and finish: Return the cooked meatballs to the skillet with the sage cream sauce, gently coating them in the sauce. Allow the meatballs to simmer in the sauce for 2-3 minutes to meld the flavors and heat through.
- Serve: Serve the pumpkin chicken meatballs hot, paired with your choice of pasta, steamed rice, or crusty bread to soak up the delicious sage cream sauce.
Notes
- The pumpkin purée keeps the meatballs moist and adds subtle sweetness.
- Fresh sage is key for an aromatic and flavorful sauce; substitute with dried sage if needed, but reduce quantity.
- You can prepare the meatballs ahead and refrigerate before cooking for convenience.
- Adjust seasoning to taste, especially salt and pepper in the cream sauce.
- This dish can be gluten-free if you substitute the breadcrumbs with gluten-free breadcrumbs.
Keywords: pumpkin chicken meatballs, sage cream sauce, comfort food, easy weeknight dinner, pan-fried meatballs, creamy sauce
