Go Back

Pumpkin Chicken Meatballs in Creamy Sage Sauce

Pumpkin Chicken Meatballs combine ground chicken and pumpkin for tender, savory meatballs.
They are browned until golden and simmered in a creamy garlic sage sauce.
Serve them with pasta, mashed potatoes, rice, or roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dinner, Main Course
Cuisine American-inspired

Ingredients
  

For the Meatballs

  • 1 lb ground chicken
  • 1 cup canned pumpkin purée
  • 1 cup plain breadcrumbs
  • 1 large egg
  • 2 cloves garlic grated
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

For the Sage Cream Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 tablespoon fresh sage finely chopped
  • Salt to taste
  • Black pepper to taste

For Serving

  • Fresh sage leaves
  • Freshly ground black pepper

Instructions
 

  • Add the ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and black pepper to a large mixing bowl. Gently mix until the ingredients are evenly combined. Avoid overmixing.
  • Lightly wet your hands and shape the chicken mixture into approximately 16 meatballs, each about 1½ inches in diameter.
  • Heat the olive oil in a large skillet over medium heat. Add the meatballs, leaving a little space between them. Brown for about 2–3 minutes per side, turning carefully until golden on the outside.
  • In a separate saucepan or clean skillet, melt the butter over medium heat. Add the minced garlic and chopped fresh sage. Cook for about 30 seconds, stirring frequently, until fragrant.
  • Pour in the heavy cream. Season lightly with salt and black pepper, then reduce the heat and gently simmer for 3–4 minutes.
  • Transfer the browned Pumpkin Chicken Meatballs into the creamy sage sauce. Turn them gently so they are coated on all sides.
  • Simmer for another 5–7 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F (74°C).
  • Spoon the meatballs and creamy sage sauce into shallow bowls. Finish with fresh sage and freshly ground black pepper before serving.

Notes

Fresh roasted pumpkin can replace canned pumpkin purée, but it should be blended until smooth and drained if it contains excess moisture.
Serve these creamy pumpkin chicken meatballs with mashed potatoes, pasta, rice, couscous, or crusty bread. For a lighter dinner, pair them with green beans, roasted Brussels sprouts, broccoli, or a simple leafy salad.
For an extra savory finish, a little grated Parmesan can be stirred into the cream sauce or sprinkled over the finished dish.