These Pumpkin Chicken Meatballs are a cozy treat for fall! Juicy chicken mingles with sweet pumpkin, then they’re all smothered in a creamy sage sauce. Yum!
Who knew meatballs could be this seasonal and delicious? I love how they make my home smell like Thanksgiving while I snack on them. Perfect for chilly evenings! 🍂
Key Ingredients & Substitutions
Ground Chicken: This is the base for your meatballs, giving them a mild flavor. If you prefer something leaner, try ground turkey instead. Or for a vegetarian option, use a plant-based ground meat substitute.
Pumpkin Puree: Canned pumpkin adds moisture and a subtle sweetness. You can also use fresh roasted pumpkin or butternut squash puree if you have it. Just make sure it’s unsweetened!
Breadcrumbs: They help bind the meatballs together. If you’re gluten-free, opt for gluten-free breadcrumbs or even crushed oats. I favor panko for a lighter texture!
Sage: Fresh sage adds a lovely aroma. If you can’t find it, use dried sage, but reduce the amount since dried herbs are more potent. Personally, I love the bright flavor fresh sage gives!
How Do I Get the Meatballs Perfectly Cooked and Golden Brown?
The key here is to cook the meatballs over medium heat to allow them to brown without burning. Follow these simple tips:
- Preheat your skillet thoroughly before adding oil or butter.
- Cook in batches if necessary to avoid overcrowding; this way, they brown nicely.
- Constantly check for even browning and turn them gently.
Keep an eye on the cooking time. Once they’re golden and cooked through, remove them to prevent drying out. Enjoy the warm, cozy flavors of fall with these tasty meatballs!
Pumpkin Chicken Meatballs in Sage Cream Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter (for frying)
For the Sage Cream Sauce:
- 2 tbsp butter
- 3 cloves garlic, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh sage leaves (plus extra for garnish)
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 15-20 minutes to cook, making the total time around 40-45 minutes. It’s a quick and delightful way to bring fall flavors to your table!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground chicken, pumpkin puree, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried sage, ground nutmeg, salt, and black pepper. Use your hands or a spatula to mix all the ingredients until everything is evenly combined. The mixture should be moist but hold together.
2. Form Meatballs:
Using your hands or a small ice cream scoop, shape the mixture into small meatballs, about 1½ inches in diameter. Set them aside on a plate as you form all the meatballs to ensure they keep their shape.
3. Cook Meatballs:
Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Make sure not to overcrowd the pan to ensure they can brown nicely. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the cooked meatballs and transfer them to a clean plate.
4. Make the Sage Garlic Cream Sauce:
In the same skillet, add the butter and melt it over medium heat. After it’s melted, add the sliced garlic and fresh sage leaves. Sauté for about 1-2 minutes, allowing the garlic to become fragrant and just start to turn golden brown.
5. Add Liquids:
Slowly pour in the heavy cream and chicken broth, stirring continuously to combine everything. Let the mixture simmer gently for about 3-5 minutes or until it thickens slightly. Adjust the seasoning with salt and pepper to taste.
6. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet, carefully spooning sauce over them. Allow everything to cook together for another 2-3 minutes so the meatballs absorb some flavor from the sauce and heat through completely.
7. Serve:
Transfer the meatballs and creamy sage sauce to your serving dish. Garnish with extra fresh sage leaves and a sprinkle of grated Parmesan cheese for a lovely finishing touch. Enjoy your comforting fall meal!
These Pumpkin Chicken Meatballs are truly a delightful fall dish! The deliciously rich and savory flavor will warm your heart, making them perfect for gatherings with family and friends or simply enjoying a cozy night in.
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey can be a great substitute if you prefer it. Just keep in mind that it may have a slightly different flavor and texture, but it’ll still work wonderfully in this recipe.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or on the stovetop over low heat, adding a splash of cream if the sauce has thickened too much.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Form the meatballs and refrigerate them for up to a day prior to cooking. Just ensure they are tightly covered to prevent drying out.
What Should I Serve with Pumpkin Chicken Meatballs?
These meatballs pair beautifully with mashed potatoes, pasta, or a simple green salad. For a cozy vibe, serve them over creamy polenta or alongside roasted vegetables!
