Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Introduction

These pumpkin chicken meatballs in sage cream sauce offer a comforting twist on a classic favorite. The pumpkin adds moisture and subtle sweetness, while the sage cream sauce brings rich, earthy flavors that perfectly complement the meatballs. Perfect for a cozy weeknight dinner.

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: With damp hands or a small scoop, form the mixture into 1.5-inch meatballs, placing 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 2–3 minutes per side until golden brown. Cook in batches if necessary to avoid overcrowding.
4. Step 4: 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 and season with salt, pepper, and nutmeg if using. Let simmer gently for 3–4 minutes to thicken slightly.
5. Step 5: Transfer the browned meatballs into the cream sauce and simmer together for 5–7 minutes, until the meatballs are fully cooked through and coated in the sauce.

Tips & Variations

• Use fresh sage for the best flavor; dried sage tends to be less vibrant.
• For a gluten-free option, substitute plain breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• Serve over egg noodles or creamy mashed potatoes to soak up the delicious sauce.
• If preferred, bake the meatballs at 375°F (190°C) for 20 minutes instead of pan-frying.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of cream or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately, then store them in the fridge and combine for reheating when ready to serve. This makes for easy meal prep.

Can I use another type of meat instead of chicken?

Absolutely! Ground turkey works well as a substitute and complements the pumpkin and sage flavors nicely.

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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★★★★★

4.8 from 91 reviews

This recipe features tender pumpkin chicken meatballs simmered in a rich and aromatic sage cream sauce. Perfect as a comforting meal, these meatballs combine the subtle sweetness of pumpkin with savory herbs and a creamy sauce that enhances every bite.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs (serves 4) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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 1 lb ground chicken, 1/2 cup pumpkin purée, 1/3 cup plain breadcrumbs, 1 egg, 1 finely grated garlic clove, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined to maintain a tender texture.
2. Form the meatballs: Using damp hands or a small scoop, shape the mixture into 1.5-inch meatballs and place them on a plate. You should yield about 16 meatballs total.
3. Brown the meatballs: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Arrange the meatballs in a single layer and cook for 2–3 minutes per side until they turn golden brown. Cook in batches if necessary to avoid crowding.
4. Make the sage cream sauce: In a small saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 1 finely grated garlic clove and 1 tablespoon chopped fresh sage, stirring for about 30 seconds until fragrant. Pour in 3/4 cup heavy cream and season with salt, pepper, and an optional pinch of nutmeg. Allow the sauce to simmer gently for 3–4 minutes to thicken slightly.
5. Simmer meatballs in the sauce: Transfer the browned meatballs into the simmering sauce. Let them cook together for 5–7 minutes until the meatballs are cooked through and fully coated with the creamy sage sauce. Serve warm.

Notes

• Use canned pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
• Ensure the meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
• You can substitute plain breadcrumbs with gluten-free breadcrumbs if desired.
• The sage cream sauce can be made dairy-free by using a plant-based cream and butter alternative.
• For a lower-fat option, use light cream instead of heavy cream, though sauce consistency will vary.

Keywords: pumpkin chicken meatballs, sage cream sauce, easy dinner, savory meatballs, fall recipes, pumpkin recipes