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Pumpkin Chicken Meatballs in Sage Cream Sauce Recipe

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4.1 from 64 reviews

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 16 meatballs (serves 4-6)

Description

Delicious and comforting Pumpkin Chicken Meatballs in a rich and creamy sage-infused sauce. These baked meatballs combine tender ground chicken with pumpkin puree and warm spices, then are topped with a luscious cream sauce featuring fresh sage, garlic, and Parmesan. Perfect as a hearty dinner or special occasion meal.

Ingredients

Meatballs

  • 1 pound ground chicken
  • ½ cup pumpkin puree
  • ½ cup plain breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • ¼ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil (for brushing)

Sage Cream Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon black pepper

Instructions

  1. Mix the Meatballs: In a large mixing bowl, combine 1 pound ground chicken, ½ cup pumpkin puree, ½ cup plain breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, ¼ cup finely diced onion, 2 cloves minced garlic, 1 tablespoon chopped fresh sage, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Gently mix until all ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender.
  2. Shape the Meatballs: Using a cookie scoop or your hands, form the mixture into about 16 equal-sized meatballs. Arrange them evenly spaced on a parchment-lined baking sheet. Brush or drizzle the tops with 2 tablespoons olive oil to help them brown nicely while baking.
  3. Bake the Meatballs: Preheat the oven to 400°F (200°C). Place the baking sheet with the prepared meatballs into the oven and bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly browned on the outside.
  4. Make the Sage Cream Sauce: While the meatballs bake, melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 cloves minced garlic and 1 tablespoon chopped fresh sage and cook for about 1 minute until fragrant. Pour in 1 cup chicken broth and let it simmer gently for 3 minutes to reduce slightly. Stir in 1 cup heavy cream, ¼ cup grated Parmesan cheese, and ¼ teaspoon black pepper. Whisk continuously until the sauce is smooth and has thickened slightly.
  5. Finish the Dish: Once meatballs are baked, transfer them carefully to the skillet with the sage cream sauce. Spoon sauce over each meatball and simmer together for 5 minutes to warm the meatballs through and meld the flavors. Serve warm, garnished with extra Parmesan cheese and fresh sage if desired.

Notes

  • Do not overmix the meatball mixture to avoid tough meatballs.
  • Use fresh sage for the best flavor; dried sage can be substituted but in smaller amounts.
  • Ensure meatballs reach an internal temperature of 165°F for safe consumption.
  • The sauce can be adjusted to your preferred thickness by simmering longer or adding a splash of chicken broth.
  • These meatballs can be served over pasta, mashed potatoes, or with crusty bread for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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