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