One chilly evening, I found myself staring at some leftover pumpkin purée and ground chicken, wondering how to transform them into something comforting and delicious. To my delight, this fusion of pumpkin-rich meatballs simmered in a fragrant sage cream sauce quickly became a new favorite meal in our house.
This dish perfectly balances juicy, tender meatballs with a warm and creamy sauce that feels both cozy and elegant, making it ideal for a satisfying weeknight dinner without any fuss.
- The pumpkin purée keeps the meatballs exceptionally moist and tender.
- The sage-infused cream sauce adds a luxurious, herby depth without heaviness.
- Uses simple, staple ingredients you likely already have in your kitchen.
- Perfectly versatile to pair with pasta, rice, or a crusty bread for a fulfilling meal.
Ingredients
- Ground chicken: Lean protein that provides a tender base, enhanced by pumpkin’s moisture and flavor.
- Canned pumpkin purée: Adds natural moisture and subtle earthy sweetness, keeping meatballs juicy and soft.
- Plain breadcrumbs: Essential for binding the mixture and absorbing extra moisture to maintain shape.
- Egg: Helps hold the meatball ingredients together while adding richness and structure.
- Garlic clove (finely grated): Adds a gentle, aromatic pungency that complements both meatballs and sauce.
- Onion powder: Enhances savory depth without overpowering the delicate flavors.
- Salt: Balances and heightens all flavors within the meatballs and sauce.
- Black pepper: Provides subtle heat and complexity to the protein mix.
- Olive oil: Used for pan-frying, lending a fruity richness and helping to crisp exteriors.
- Unsalted butter: Forms the base of the cream sauce, offering a silky mouthfeel.
- Fresh sage (finely chopped): This herb brings an earthy, aromatic note that harmonizes perfectly with pumpkin and cream.
- Heavy cream: Creates a rich, velvety sauce that balances the sharpness of garlic and sage.
- Pinch of nutmeg (optional): Adds a warm, subtle spice that elevates the sauce’s flavor profile.
Instructions
- Mix the meatball ingredients
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In a large bowl, gently combine ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and pepper. Mix just until combined to avoid toughening the meatballs by overworking the proteins.
- Form and pan-fry the meatballs
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Shape the mixture into evenly sized meatballs and heat olive oil in a large skillet over medium heat. Carefully cook the meatballs until golden brown on all sides and cooked through, turning gently to preserve their tender texture.
- Prepare the sage cream sauce
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In the same skillet, melt butter over medium-low heat and add grated garlic and fresh sage. Sauté gently until fragrant without browning the garlic. Slowly stir in heavy cream, seasoning with salt, pepper, and optional nutmeg, then simmer gently to thicken without boiling.
- Combine meatballs and sauce
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Return the cooked meatballs to the skillet, coating them with the sage cream sauce. Let them warm together for a few minutes so the flavors meld beautifully before serving.
- Do not overmix the meatball mixture to keep them tender and avoid dryness.
- Breadcrumbs are critical to soak up pumpkin moisture and maintain shape while cooking.
- Keep heat moderate when pan-frying to ensure meatballs cook evenly without burning.
- Simmer the cream sauce gently to prevent separation and maintain a smooth texture.
Storage Tips
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve their creamy texture and juicy tenderness.
Serving Suggestions
Serve these pumpkin chicken meatballs over buttered pasta, creamy mashed potatoes, or steamed rice to soak up the luscious sage cream sauce. A side of roasted autumn vegetables or crisp green salad pairs beautifully for a balanced meal.
- Use fresh sage for the most vibrant herbal flavor; dried sage will be less aromatic but can be substituted if needed.
- For crispier meatballs, briefly finish them under the broiler after pan-frying.
- Adjust the consistency of the cream sauce by adding a splash of chicken broth or more cream as needed.
FAQs
- Can I freeze the pumpkin chicken meatballs?
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Yes, you can freeze the cooked meatballs without the sauce for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh sauce.
- Is canned pumpkin the same as pumpkin pie filling?
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No, use pure canned pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
- Can I substitute ground turkey for chicken?
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Yes, ground turkey works well as a lean alternative, but keep an eye on moisture levels as turkey can be dryer.
- What can I serve instead of sage cream sauce?
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A simple tomato sauce or a light lemon butter sauce would complement the pumpkin meatballs nicely for a different flavor profile.
- How do I prevent the sauce from curdling?
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Simmer the cream sauce gently over low heat and avoid boiling vigorously to maintain a smooth texture.
- Can I bake the meatballs instead of pan-frying?
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Yes, bake at 375°F (190°C) for about 20 minutes turning halfway, but pan-frying adds extra flavor and texture.
- Is this recipe gluten-free?
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Not as written due to breadcrumbs, but you can use gluten-free breadcrumbs to make it gluten-free.
Pumpkin Chicken Meatballs Sage
Equipment
- 1 large skillet for pan-frying meatballs and making sauce
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
- 1 tablespoon finely chopped fresh sage
- 3/4 cup heavy cream
- Salt and pepper to taste
- Optional: pinch of nutmeg
Instructions
- In a bowl, gently combine ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper without overmixing.
- Heat olive oil in a large skillet over medium heat.
- Form the mixture into meatballs and pan-fry them until golden brown and cooked through, about 6-8 minutes, turning carefully.
- Remove meatballs from skillet and set aside.
- In the same skillet, melt butter over medium heat and add grated garlic and fresh sage, sautéing briefly until fragrant.
- Pour in heavy cream and add salt, pepper, and optional nutmeg, simmering gently without boiling until slightly thickened.
- Return meatballs to the skillet, spooning sauce over them to coat and warm through.
- Serve immediately with your choice of pasta, rice, or crusty bread.
Notes
- Avoid overmixing the meat mixture to keep meatballs tender.
- Use breadcrumbs to hold meatballs together and absorb moisture.
- Cook meatballs on medium heat to prevent burning.
- Simmer cream sauce gently to keep it smooth and creamy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Optional nutmeg enhances warmth but can be omitted.
