Description
Pumpkin Chicken Meatballs in Sage Cream Sauce is a comforting, seasonal dish that combines tender chicken meatballs infused with pumpkin, enveloped in a rich and creamy sage sauce. Perfect for chilly evenings, this recipe transforms simple ingredients into an impressive centerpiece for your fall gatherings. Serve it over pasta or rice for a cozy meal that will delight family and friends.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, ground
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup breadcrumbs (plain or Italian)
- 2 tbsp fresh sage, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, sage, garlic, salt, and pepper. Mix until just combined.
- Form mixture into golf ball-sized meatballs and place on the baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of 165°F).
- Meanwhile, in a saucepan over medium heat, combine heavy cream and chicken broth. Stir in sage and garlic; simmer until thickened.
- Once meatballs are done baking, transfer them to the sauce and coat evenly. Serve immediately over pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg