Ingredients
Scale
- 1 lb ground chicken (93% lean)
- 1/2 cup pumpkin puree (canned, not pie filling)
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced (divided)
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh sage leaves, chopped
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large bowl, combine the ground chicken, pumpkin puree, breadcrumbs, egg, finely chopped onion, 1 clove of minced garlic, dried sage, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Mix gently with your hands until just combined, being careful not to overmix.
- Roll the mixture into approximately 18-20 uniform meatballs, about 1.5 inches in diameter.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 3-4 minutes per side, until browned all over. The meatballs don't need to be cooked through at this stage. Remove the seared meatballs from the skillet and set aside.
- Reduce the heat to medium. Add butter to the same skillet. Once melted, add the remaining 1 clove of minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, whisking until slightly thickened. Slowly pour in the heavy cream and stir in the chopped fresh sage leaves.
- Return the seared meatballs to the skillet, nestling them into the cream sauce. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Taste the sauce and adjust seasonings with additional salt and pepper if needed. Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese, if desired. Excellent over pasta, rice, or mashed potatoes.
Notes
For an extra layer of flavor, consider adding a splash of fresh lemon juice to the sauce at the very end to brighten it. These meatballs can be prepped ahead of time and stored in the fridge for up to 24 hours before cooking. Leftovers store well in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared and Simmered
- Cuisine: Seasonal American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg