Pumpkin Chicken Meatballs Sage
Tender chicken meatballs enriched with pumpkin, served in a creamy sage sauce. This cozy dish is juicy, flavorful, and easy to prepare for any weeknight meal.
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.