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Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe
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★★★★★

4.9 from 7 reviews

These Pumpkin Chicken Meatballs in Sage Cream Sauce are a delightful blend of tender ground chicken and seasonal pumpkin, infused with aromatic sage and garlic. Perfectly pan-fried and simmered in a luscious cream sauce, this dish offers a unique twist on traditional meatballs with rich, comforting flavors ideal for fall and winter dinners.

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

  1. Mix the meatball ingredients: In a large bowl, combine the ground chicken, pumpkin purée, plain breadcrumbs, egg, finely grated garlic clove, onion powder, salt, and black pepper. Mix gently until just combined to ensure the meatballs stay tender.
  2. Form the meatballs: Using damp hands or a small scoop, shape the mixture into 1.5-inch meatballs. Place them on a plate; you should have about 16 meatballs.
  3. Brown the meatballs: Heat olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook for 2 to 3 minutes per side, until golden brown. Do this in batches if necessary to avoid overcrowding the pan.
  4. Make the sage cream sauce: In a small saucepan, melt unsalted butter over medium heat. Add the grated garlic and chopped fresh sage, stirring for 30 seconds until fragrant. Pour in the heavy cream, season with salt, pepper, and optionally a pinch of nutmeg. Simmer gently for 3 to 4 minutes to thicken slightly.
  5. Simmer meatballs in the sauce: Transfer the browned meatballs into the cream sauce. Simmer together for 5 to 7 minutes until the meatballs are fully cooked through and coated in the flavorful sauce.
  6. Plate and serve: Spoon the meatballs and sauce into a shallow bowl or plate. Garnish with extra chopped sage leaves and a crack of black pepper for added aroma and presentation.

Notes

  • Use fresh sage for the best flavor, but dried sage can be substituted in smaller quantities if fresh is not available.
  • For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based option.
  • Ensure not to overmix the meatball mixture to keep them tender and moist.
  • Breadcrumbs can be replaced with gluten-free breadcrumbs if needed.
  • Seal the meatballs well to prevent the mixture from falling apart during cooking.

Nutrition

Keywords: Pumpkin chicken meatballs, sage cream sauce, fall recipes, comfort food, ground chicken meatballs, creamy sauce, easy dinner

Find it online: https://todayquickmeals.com/pumpkin-chicken-meatballs-in-sage-cream-sauce-recipe/