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Pumpkin Chicken Meatballs with Sage Cream Sauce

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Delicious and comforting pumpkin chicken meatballs served with a rich sage cream sauce, perfect for cozy fall evenings.

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 cup heavy cream
  • 1 tablespoon fresh sage, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Mix together the ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and pepper in a large bowl until just combined.
  3. Form meatballs about 1.5 inches in diameter, yielding 16-20 meatballs.
  4. Pan-Fry the meatballs in olive oil over medium heat for 4-5 minutes until golden brown on all sides.
  5. Transfer the meatballs to a baking dish and bake for 15-20 minutes until the internal temperature reaches 165°F (75°C).
  6. Make the sauce by simmering heavy cream and fresh sage in a small saucepan over low heat for 5-10 minutes.
  7. Bring everything together by drizzling the sauce over the meatballs and tossing gently to coat.

Notes

Feel free to substitute ground turkey for chicken or use gluten-free breadcrumbs if needed.

Nutrition

Keywords: pumpkin chicken meatballs, fall recipes, sage cream sauce

Find it online: https://savoryaddict.com/fall-pumpkin-chicken-meatballs-sage-cream-sauce/