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Pumpkin Chicken Meatballs with Sage Cream Sauce

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A comforting dish featuring tender pumpkin chicken meatballs topped with a creamy sage sauce, perfect for fall.

Ingredients

Scale
  • 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)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh sage, chopped
  • 1/4 teaspoon nutmeg

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, canned pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper. Use your hands to mix everything together until evenly combined.
  2. Form the Meatballs: Grab a tablespoon and scoop out portions of the mixture to form meatballs about 1 inch in diameter. Place them on a plate or a baking sheet.
  3. Pan-Fry the Meatballs: In a skillet, heat the olive oil over medium-high heat. Cook the meatballs in batches for about 6-7 minutes, turning occasionally until browned and cooked through.
  4. Make the Sage Cream Sauce: In a separate saucepan, add the heavy cream and bring it to a gentle simmer over medium-low heat. Stir in the chopped sage and nutmeg, simmer for 3-5 minutes until slightly thickened.
  5. Combine Meatballs and Sauce: Transfer the meatballs into the saucepan with the sage cream sauce. Gently toss to coat and let it simmer together for another 2-3 minutes.

Notes

For a lighter version, consider substituting heavy cream with half-and-half or coconut cream. For variation, you can add red pepper flakes for heat or fold in parmesan cheese for extra flavor.

Nutrition

Keywords: pumpkin, chicken meatballs, sage sauce, fall recipes, comfort food

Find it online: https://cleanplatecravings.com/one-pan-pumpkin-chicken-meatballs-sage-cream-sauce/