These Pumpkin Chicken Meatballs are a cozy treat for fall! Packed with juicy chicken and warm pumpkin, they get a tasty lift from a creamy sage sauce that’s oh-so-comforting.
Honestly, these bites are like autumn on a plate! I love serving them over some fluffy rice or pasta to soak up all that yummy sauce. Fall feast anyone? 🍂
Key Ingredients & Substitutions
Ground Chicken: This is a lean meat, but you could swap it for ground turkey or even lean pork if you’d like something different. Each will give you a slightly varied flavor profile!
Pumpkin Puree: Canned pumpkin works best for this recipe, but if you have fresh pumpkin, simply roast and puree it. It’s a great way to enjoy fresh produce!
Panko Breadcrumbs: If you can’t find panko, regular breadcrumbs would do in a pinch, although panko adds a nice crispy texture. Alternatively, crushed crackers or even oats can work as binders!
Sage: Fresh sage is definitely the star here, but if you’re out, thyme offers a lovely alternative flavor, just keep the quantity roughly the same. You could also use dried sage—just remember it’s more concentrated!
Heavy Cream: For a lighter sauce, replace heavy cream with half-and-half or even coconut milk for a dairy-free option. The flavor will shift a bit, but it’ll still be creamy!
How Do I Make Sure My Meatballs Are Juicy and Flavorful?
When making meatballs, the key to keeping them juicy lies in not overmixing the ingredients. Mix just until combined to maintain a tender texture. Form them gently, and they’ll cook to a delightful finish!
- Use a large bowl to mix and keep your hands wet if the mixture feels sticky.
- Fry the meatballs in a hot skillet. Don’t overcrowd them—give them space to brown nicely on all sides.
- Remember to cook them until they’re just done; overcooking makes them dry!
Enjoy getting cozy with these comforting Pumpkin Chicken Meatballs—they’re perfect for a chilly-night dinner!
Pumpkin Chicken Meatballs in Sage Cream Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup canned pumpkin puree
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried sage (or 1 tbsp fresh sage, minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Sage Cream Sauce:
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp fresh sage leaves, finely chopped (plus a few whole leaves for garnish)
- 1/4 tsp salt
- 1/4 tsp black pepper
- A few drops of hot sauce or smoked paprika oil (optional, for the orange spots of oil seen in the sauce)
How Much Time Will You Need?
This recipe will take you about 20 minutes of prep time and 15-20 minutes of cooking time. Altogether, you’re looking at approximately 35-40 minutes to create these cozy, fall-inspired meatballs!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, combine the ground chicken, pumpkin puree, panko breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried sage, salt, and black pepper. Mix gently with your hands or a spoon until just combined. Be careful not to overmix, as this can make the meatballs tough.
2. Shape the Meatballs:
Take a handful of the mixture and form it into medium-sized meatballs, about 1.5 inches in diameter. You should end up with about 12 meatballs. Place them on a plate as you shape them.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them for about 5-7 minutes on each side, turning carefully with tongs or a spatula, until they are browned and cooked through (the internal temperature should reach 165°F). Remove the cooked meatballs from the skillet and set them aside on a plate.
4. Prepare the Sage Cream Sauce:
In the same skillet (don’t wash it out, you want that flavor!), reduce the heat to low and add the butter. Once melted, add the finely chopped fresh sage leaves and sauté for about 1 minute until fragrant.
5. Add the Liquids:
Pour in the chicken broth and heavy cream, stirring well to combine. Allow the sauce to gently simmer for 3-4 minutes, letting it thicken slightly. Stir occasionally to ensure it doesn’t stick to the bottom.
6. Season the Sauce:
Taste the sauce and add salt and black pepper as needed. If you like a little kick, feel free to add a few drops of hot sauce or smoked paprika oil to give the sauce a beautiful, orange hue.
7. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet with the sauce. Spoon some of the sauce over the meatballs and let them simmer together for an additional 2-3 minutes. This allows the flavors to meld beautifully.
8. Serve:
Transfer the meatballs along with the sage cream sauce to a serving plate. Garnish with a few whole sage leaves for a lovely presentation.
Enjoy these delicious autumn bites on their own, or serve them over creamy mashed potatoes, warm egg noodles, or fluffy rice to soak up the luscious sage cream sauce! Happy cooking!
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey works well and will offer a slightly different flavor while still keeping the meatballs juicy. Just ensure it’s not overly lean to avoid dryness.
Can I Make This Recipe Gluten-Free?
Yes! Substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats. Just ensure all other ingredients are gluten-free as well.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them by laying them flat on a baking sheet until solid, then transferring to a freezer bag for up to 3 months.
Can I Use Fresh Pumpkin Instead of Canned?
Definitely! To use fresh pumpkin, roast it first until fork-tender, then scoop out the flesh and puree it until smooth. It will add a wonderful, fresh flavor to your meatballs!
