These pumpkin chicken meatballs are juicy, cozy, and full of fall flavor. The pumpkin keeps them moist, and the creamy sage sauce brings that earthy, herby warmth that makes this dish feel special. It’s one of those recipes that’s simple enough for a weeknight but fancy-feeling enough for dinner with friends.
What You’ll Need
For the meatballs:
- 1 lb ground chicken
- 1/2 cup canned pumpkin purée
- 1/3 cup plain breadcrumbs
- 1 egg
- 1 garlic clove, finely grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for pan-frying)
For the sage cream sauce:
- 1 tablespoon unsalted butter
- 1 garlic clove, finely grated
- 1 tablespoon finely chopped fresh sage
- 3/4 cup heavy cream
- Salt and pepper to taste
- Optional: pinch of nutmeg
Why I Love This Recipe
I threw this together one night when I had leftover pumpkin in the fridge and some ground chicken that needed using. I didn’t expect much — but wow. It turned into a favorite real quick.
- The pumpkin keeps the meatballs super juicy
- It’s warm, creamy, and herby without being heavy
- All simple ingredients you probably have already
- Easy enough for a weeknight, but feels cozy and elevated
- You can pair it with anything: pasta, rice, or crusty bread
Servings and Time
Serves: 4
Total Time: 35 minutes
Macros (per serving, approximate)
- Calories: 320
- Protein: 24g
- Carbs: 8g
- Fat: 22g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Pumpkin adds moisture and natural starch, keeping the lean ground chicken tender and juicy. Breadcrumbs bind everything while soaking up the extra moisture, so the meatballs hold their shape. The cream balances the sharpness of garlic and sage, and the fat helps carry the flavor of the herbs.
Common Mistakes
- Overmixing the meat mixture: Makes the meatballs tough. Mix gently.
- Skipping breadcrumbs: They help absorb moisture so the meatballs hold.
- Too much heat when pan-frying: Causes burning before they cook through.
- Boiling the cream sauce: It should be gently simmered to stay smooth.
What to Serve With
- Buttered egg noodles
- Garlic mashed potatoes
- Toasted sourdough or focaccia
- Roasted broccolini or green beans
- A light arugula salad with lemon vinaigrette
FAQ
Can I use turkey instead of chicken?
Yes, ground turkey works perfectly.
Can I make the meatballs in the oven?
Yes, bake at 400°F for about 18–20 minutes, flipping halfway.
Can I make it dairy-free?
Use a dairy-free cream like oat or cashew, and olive oil instead of butter.
Does it taste sweet from the pumpkin?
Not at all — it’s savory and balanced.
Can I freeze it?
Yes, both the uncooked meatballs and the finished dish freeze well.
Pro Tips
- Wet your hands before shaping meatballs to keep the mixture from sticking
- Use a small cookie scoop for even-sized meatballs
- Don’t overcrowd the pan—brown them in batches if needed
- Let the sauce simmer gently and stir often to keep it creamy
- Finish with extra chopped sage for a pop of freshness
Tools You’ll Need
- Mixing bowls
- Rubber spatula or spoon
- Cookie scoop or tablespoon
- Nonstick skillet
- Tongs or spatula
- Measuring cups and spoons
- Small saucepan
Substitutions and Variations
- Gluten-free: Use gluten-free breadcrumbs
- Low-fat: Use half-and-half instead of cream
- Extra flavor: Add grated parmesan to the meatball mix
- Herb twist: Swap sage for thyme or rosemary
- Lighter option: Serve with spaghetti squash or zoodles
Make-Ahead Tips
- Shape the meatballs ahead of time and refrigerate up to 24 hours before cooking
- Sauce can be made ahead and gently reheated before serving
- Freeze uncooked meatballs for up to 2 months
Let’s Make It!
Step 1: Mix the meatball ingredients
In a large bowl, combine 1 lb ground chicken, 1/2 cup pumpkin purée, 1/3 cup plain breadcrumbs, 1 egg, 1 finely grated garlic clove, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
Step 2: Form the meatballs
With damp hands or a small scoop, form the mixture into 1.5-inch meatballs and place on a plate. You should get about 16.
Step 3: Brown the meatballs
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer and cook for 2–3 minutes per side until golden brown. Work in batches if needed.
Step 4: Make the sage cream sauce
In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 finely grated garlic clove and 1 tablespoon chopped fresh sage. Stir for 30 seconds. Add 3/4 cup heavy cream, a pinch of salt, pepper, and optional nutmeg. Simmer gently for 3–4 minutes.
Step 5: Simmer meatballs in the sauce
Transfer browned meatballs into the sauce and simmer for 5–7 minutes until fully cooked through and coated.
Step 6: Plate and serve
Spoon the meatballs and sauce into a shallow bowl or plate. Top with a few extra chopped sage leaves and a crack of black pepper.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Sauce may thicken — just add a splash of water or broth to loosen.
Wrap-Up
These pumpkin chicken meatballs in sage cream sauce are rich, flavorful, and surprisingly easy. They’re perfect when you want something a little different and a lot delicious. Give them a go, then drop a comment to let me know what you paired them with or how you made it your own!