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