Why You’ll Love This Recipe
Pumpkin Chicken Meatballs in Sage Cream Sauce take familiar fall flavors and elevate them into a warm, richly satisfying dish that feels both comforting and refined. Tender chicken meatballs infused with pumpkin purée become exceptionally moist, while the creamy sage sauce brings an herbaceous depth that pairs beautifully with the subtle sweetness of pumpkin. This dish captures the essence of autumn without being heavy, making it perfect for weeknight dinners or a seasonal gathering. I especially love how the pumpkin keeps the meatballs soft and delicate; I once replaced half the chicken with ground turkey, and it worked great, offering an even lighter texture without losing flavor. Whether served over pasta, mashed potatoes, rice, or roasted vegetables, this recipe becomes an instant fall favorite with its balance of savory, creamy, and aromatic notes
Pumpkin Chicken Meatballs in Sage Cream Sauce: A Cozy, Elegant Fall Comfort Dish
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Tender chicken meatballs infused with pumpkin and warm spices, simmered in a rich sage cream sauce for a cozy, fall-inspired dinner.
Ingredients
- 1 lb ground chicken
- 1/2 cup pumpkin puree
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for searing)
- 2 tbsp butter
- 2 cloves garlic, minced (for sauce)
- 8–10 fresh sage leaves, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (for sauce)
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, egg, garlic, Parmesan, onion powder, cinnamon, nutmeg, salt, and pepper. Mix until just combined.
- Shape the mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and sear on all sides until golden, about 5–7 minutes. Remove and set aside.
- In the same pan, melt butter. Add garlic and sage; sauté until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer.
- Add Parmesan cheese and stir until melted, creating a creamy sauce.
- Return the meatballs to the pan and simmer for 10–12 minutes, or until fully cooked and the sauce thickens.
- Taste and adjust seasoning before serving.
Notes
- Serve over pasta, rice, mashed potatoes, or roasted veggies.
- Add red pepper flakes for a subtle heat.
- Use turkey instead of chicken if preferred.
- For a lighter sauce, replace some cream with extra broth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Chicken
Ground chicken creates tender, mild-flavored meatballs that readily absorb the warmth of pumpkin and the aromatics of the sauce.
Pumpkin Purée
Pumpkin keeps the meatballs incredibly moist while adding a gentle sweetness and seasonal flavor. It also binds the mixture beautifully.
Breadcrumbs
Breadcrumbs help the meatballs hold their shape and achieve the perfect tender texture once cooked.
Egg
The egg acts as a binder, ensuring the meatballs stay cohesive without becoming dense.
Garlic
Minced garlic adds savory depth and complements the earthiness of the pumpkin.
Onion
Finely grated or minced onion brings sweetness and moisture to the meatballs.
Salt and Black Pepper
These essential seasonings enhance all the flavors without overpowering the delicate pumpkin and chicken.
Olive Oil
Olive oil is used for browning the meatballs, contributing a subtle richness and helping achieve a golden exterior.
Heavy Cream
The base of the sage cream sauce, heavy cream creates a velvety texture and rich flavor.
Fresh Sage
Sage infuses the sauce with warm, earthy notes that pair wonderfully with pumpkin and chicken.
Chicken Broth
Chicken broth lightens the sauce and deepens its savory profile while helping it reach the ideal consistency.
Parmesan Cheese
Parmesan adds a salty, nutty finish that blends seamlessly into the cream sauce.
Directions
Start by preparing the meatballs. In a bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, garlic, onion, salt, and black pepper. Mix gently until everything is evenly incorporated without overworking the meat. Form small, uniform meatballs and set them aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. They do not need to be fully cooked at this stage, as they will finish in the sauce. Remove the meatballs and set them aside.
To make the sage cream sauce, reduce the heat slightly and add a bit more olive oil if needed. Sauté chopped or whole sage leaves until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan, and simmer to reduce slightly. Add the heavy cream and bring the mixture to a gentle simmer. Stir in Parmesan until melted and the sauce becomes thick and velvety.
Return the meatballs to the pan and simmer them in the sauce for 10–12 minutes until fully cooked and infused with flavor. Serve warm over your preferred base, making sure to spoon plenty of sauce over the top.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave using shorter intervals to avoid breaking the cream sauce. If the sauce thickens too much after refrigeration, add a splash of broth or cream while reheating. Freeze meatballs separately from the sauce for up to 2 months for best texture.
Variations and Customizations
Turkey Pumpkin Meatballs
Swap ground chicken for turkey for a lighter variation with similar flavor.
Spinach-Infused Meatballs
Mix chopped spinach into the meatball mixture for added color and nutrients.
Spicy Pumpkin Meatballs
Add crushed red pepper flakes or a pinch of cayenne to the mixture for heat.
Gluten-Free Version
Use gluten-free breadcrumbs to keep the meatballs tender and gluten-free.
Coconut Cream Sauce
Replace heavy cream with coconut cream for a dairy-free, subtly sweet variation.
Crispy Sage Garnish
Fry whole sage leaves in a little oil and sprinkle them over the dish for crunch.
Mushroom Cream Sauce
Add sautéed mushrooms to the sauce for earthy depth.
Lemon-Sage Twist
Add a touch of lemon zest to brighten the sauce.
Parmesan-Free
Skip the Parmesan for a lighter, cleaner sauce or replace with nutritional yeast.
Roasted Garlic Upgrade
Stir roasted garlic into the sauce for a mellow, sweet-smoky flavor.
FAQs
Can I use canned pumpkin for the meatballs?
Yes, canned pumpkin purée works perfectly and blends easily.
Are the meatballs spicy?
Not unless you add heat—this recipe is naturally mild and savory.
Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F for 15–18 minutes before adding to the sauce.
Can I make the sauce lighter?
Use half-and-half or a mix of broth and cream for a lighter consistency.
Is the dish kid-friendly?
Absolutely—the flavors are mild, creamy, and approachable.
Can I use dried sage?
Yes, though fresh sage provides a more vibrant aroma. Use dried in smaller amounts.
What can I serve this with?
Pasta, mashed potatoes, rice, quinoa, or roasted vegetables all work well.
How do I keep the meatballs from becoming tough?
Mix gently and avoid overworking the meat.
Can I freeze the meatballs?
Yes, freeze cooked meatballs separately from the sauce.
Will turkey broth work instead of chicken broth?
Yes, turkey broth is an excellent substitute.
Conclusion
Pumpkin Chicken Meatballs in Sage Cream Sauce deliver the perfect blend of comfort, elegance, and seasonal warmth. The tender meatballs, enhanced by pumpkin, pair beautifully with the fragrant, creamy sage sauce to create a dish that feels special yet remains simple enough for everyday cooking. Whether shared with guests or enjoyed as a cozy family dinner, this recipe captures the rich, soothing flavors of autumn in every bite.