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Pumpkin Chicken Meatballs in Creamy Sage Sauce

Combine ground chicken, pumpkin, breadcrumbs, egg, garlic, and seasonings.Shape and pan cook the meatballs until golden and cooked through.Finish in a creamy garlic and sage sauce for a cozy savory dinner.

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Prep Time 15 minutes
Course Dinner / Main Course
Cuisine American-inspired

Ingredients
  

For the Meatballs

  • 1 pound ground chicken
  • 1 cup canned pumpkin purée
  • 1 cup plain breadcrumbs
  • 1 large egg
  • 2 garlic cloves finely grated or minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

For the Sage Cream Sauce

  • 2 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • 1 tablespoon fresh sage finely chopped
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Add the ground chicken, pumpkin purée, breadcrumbs, egg, garlic, onion powder, salt, and black pepper to a large mixing bowl.
  • Gently mix until the ingredients are evenly incorporated. Avoid overmixing, which can make the meatballs dense.
  • Lightly wet your hands and shape the mixture into approximately 1½-inch meatballs. You should have about 16 meatballs.
  • Heat the olive oil in a large skillet over medium heat.
  • Arrange the meatballs in the skillet without overcrowding the pan. Cook for approximately 2–3 minutes per side, turning carefully until evenly golden.
  • Continue cooking until the centers of the Pumpkin Chicken Meatballs reach a safe internal temperature of 165°F (74°C).
  • Meanwhile, melt the butter in a separate saucepan or clean skillet over medium-low heat.
  • Add the minced garlic and chopped fresh sage. Cook for approximately 30 seconds, stirring frequently, until fragrant.
  • Pour in the heavy cream and stir gently. Season with salt and black pepper to taste.
  • Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Avoid a rapid boil.
  • Transfer the cooked meatballs into the creamy sage sauce and gently turn them until evenly coated.
  • Simmer over low heat for another 5–7 minutes, allowing the sauce to thicken slightly and the flavors to come together.
  • Serve warm in shallow bowls with extra creamy sage sauce spooned over the meatballs. Garnish with fresh sage and freshly ground black pepper if desired.

Notes

Fresh roasted pumpkin can replace canned pumpkin purée. Purée it until smooth and drain excess moisture if necessary before adding it to the chicken.
Ground turkey can replace ground chicken in equal quantities.
For a dairy-free version, use a suitable plant-based butter and unsweetened oat or cashew cooking cream. Keep in mind that the final flavor and consistency may differ from the heavy cream version.