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–+ servings
Pumpkin Chicken Meatballs in Sage Cream Sauce

Savor Pumpkin Chicken Meatballs in Sage Cream Sauce Today

This Pumpkin Chicken Meatballs in Sage Cream Sauce recipe beautifully captures the essence of fall flavors and is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with ground turkey.
  • 1 cup Canned Pumpkin Purée Fresh pumpkin can be used if puréed.
  • 1 cup Plain Breadcrumbs Gluten-free breadcrumbs can be used.
  • 1 large Egg Can be replaced with a flax egg for a vegan option.
  • 2 cloves Garlic Grated garlic for flavor.
  • 1 teaspoon Onion Powder Can be swapped with finely chopped onion.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 2 tablespoons Olive Oil Used for pan-frying.
For the Sage Cream Sauce
  • 2 tablespoons Unsalted Butter Can use dairy-free butter.
  • 1 tablespoon Fresh Sage Can substitute with dried sage.
  • 1 cup Heavy Cream Can use coconut cream for a dairy-free version.
  • 1/4 teaspoon Nutmeg Optional.

Equipment

  • Mixing Bowl
  • Skillet
  • Saucepan
  • Spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, canned pumpkin purée, plain breadcrumbs, and one egg. Add grated garlic, onion powder, salt, and pepper. Mix gently until just combined.
  2. With damp hands or a small scoop, shape the mixture into 1.5-inch meatballs, aiming for about 16 pieces.
  3. Heat a skillet over medium heat and add olive oil. Cook the meatballs for 2-3 minutes on each side until golden brown, about 12-15 minutes total.
  4. In a saucepan, melt butter over medium heat. Add minced garlic and fresh sage, sautéing until fragrant. Pour in heavy cream while stirring. Season the mixture with salt, pepper, and optional nutmeg, simmering until slightly thickened.
  5. Transfer the cooked meatballs into the saucepan, stir gently to coat. Simmer for another 5-7 minutes to finish cooking.
  6. Plate the meatballs drizzled with sage cream sauce, garnish with fresh sage and serve hot.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For optimal results, use fresh herbs and avoid overmixing to keep the meatballs tender. Cook in batches for best browning.

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