I’m excited to share my recipe for Pumpkin Chicken Meatballs in Sage Cream Sauce! These little bites of goodness are packed with flavor and perfect for cozy evenings. The creamy sage sauce adds a touch of warmth that makes this dish truly comforting.
I remember my dad, James, making meatballs when I was a kid. He would always add a twist to traditional recipes, and this recipe reminds me of those fun cooking sessions. Now, I’m thrilled to carry on that creativity in my own kitchen.
What You’ll Need
- 1 lb ground chicken
- 1 cup canned pumpkin puree
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh sage, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
My Trusted Kitchen Tools
- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet
- Wooden spoon or spatula
Bringing It All Together
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, and sage. Mix until well combined.
- Form the mixture into meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20-25 minutes, or until cooked through.
- In a skillet over medium heat, add heavy cream and chicken broth. Stir and bring to a simmer.
- Once the meatballs are cooked, transfer them to the skillet and coat them in the sage cream sauce.
- Simmer for an additional 5 minutes.
- Serve warm.
Making It Your Own (Swaps & Ideas)
You can easily switch the ground chicken for turkey or beef if you prefer. For a lighter option, use Greek yogurt instead of heavy cream. You can also add spices like cayenne for heat or swap sage with rosemary for a different flavor profile.
How We Love to Serve It
I love serving these meatballs over a bed of creamy mashed potatoes or pasta. They also make a great appetizer when served on toothpicks and drizzled with extra sauce. Pair them with a crisp salad for a complete meal.
A Few Tips For Success
- Ensure the meatballs are all the same size for even cooking.
- Don’t skip the parchment paper; it makes cleanup a breeze.
- Let the meatballs rest for a couple of minutes before serving to absorb the sauce flavors.
Saving Some For Later
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to three days. You can also freeze the meatballs before baking for a quick meal later; just thaw and bake them when you’re ready!
From My Kitchen to Yours
I hope you enjoy making these Pumpkin Chicken Meatballs in Sage Cream Sauce as much as I do! It’s a fun recipe that transforms simple ingredients into a delicious dish. Enjoy the warmth and flavor at your dinner table!
Your Questions, Answered
Can I use something other than chicken for the Pumpkin Chicken Meatballs?
Absolutely! You can use ground turkey, pork, or even a plant-based ground meat if you want a vegetarian option. Just keep in mind that cooking times might vary slightly depending on the meat you choose.
What can I serve with Pumpkin Chicken Meatballs?
These meatballs are delightful with mashed potatoes, rice, or pasta. They also pair well with a light green salad or roasted vegetables to balance the richness of the sauce.
How do I store leftover Pumpkin Chicken Meatballs?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze them before baking for a quick meal later. Just thaw and bake when you’re ready to enjoy them again!
Print
Pumpkin Chicken Meatballs in Sage Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Delicious pumpkin chicken meatballs coated in a creamy sage sauce, perfect for cozy evenings.
Ingredients
- 1 lb ground chicken
- 1 cup canned pumpkin puree
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh sage, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, and sage. Mix until well combined.
- Form the mixture into meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20-25 minutes, or until cooked through.
- In a skillet over medium heat, add heavy cream and chicken broth. Stir and bring to a simmer.
- Once the meatballs are cooked, transfer them to the skillet and coat them in the sage cream sauce.
- Simmer for an additional 5 minutes.
- Serve warm.
Notes
Ensure meatballs are the same size for even cooking. Use parchment paper for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: meatballs, pumpkin, sage, comfort food, chicken recipe