Creamy Sage Cream Sauce with Pumpkin Chicken Meatballs Tasty
Author:lilie
Total Time:45 minutes
Yield:4 servings 1x
Description
Cozy autumn vibes with pumpkin chicken meatballs in sage cream sauce juicy fragrant and ready in minutes Discover the creamy twist youll crave
Ingredients
Scale
1 lb ground chicken
1/2 cup pumpkin puree (unsweetened)
1/4 cup breadcrumbs (or almond flour for gluten-free)
1 large egg, lightly beaten
2 garlic cloves, minced
1 tsp dried thyme (or 1 Tbsp fresh, chopped)
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp grated Parmesan (optional)
2 Tbsp olive oil (for searing)
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup chicken stock
2–3 Tbsp fresh sage, chopped (or 1–2 tsp dried)
1 Tbsp Dijon mustard (optional)
1 Tbsp butter
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment for easy cleanup.
In a large bowl, combine the ground chicken, pumpkin puree, breadcrumbs, egg, garlic, thyme, nutmeg, Parmesan, salt, and pepper. Mix just until everything is incorporated; avoid overworking the mixture to keep the meatballs light.
Shape the mixture into 1 1/2-inch meatballs and place them on the prepared sheet. Lightly brush or spray with a little olive oil for a glossy crust.
Bake for about 12–14 minutes, until the edges are golden and an internal thermometer reads 165°F (74°C).
Meanwhile, in a large skillet over medium heat, add another 1 Tbsp olive oil. Sauté the sage and garlic until fragrant, about 1–2 minutes, being careful not to burn the garlic.
Pour in the chicken stock and heavy cream; bring to a gentle simmer. Stir in the Dijon mustard (if using) and simmer for 4–6 minutes until the sauce thickens enough to coat the back of a spoon. Whisk in the butter until glossy. Taste and season with salt and pepper.
When the meatballs are done, transfer them to the skillet with the sauce. Gently simmer for 2–3 minutes to finish cooking in the sauce and allow the flavors to meld.
Serve immediately, spooning the luscious sage cream sauce over the meatballs. A light dusting of extra Parmesan and a few sage leaves make it photo-worthy and delicious.
Notes
Cozy autumn dish featuring pumpkin-infused chicken meatballs baked to a golden crust, then swirled in a velvety sage cream sauce. Perfect for weeknights or a comforting fall dinner.
