Description
These tender chicken meatballs are infused with earthy pumpkin puree and aromatic fresh sage, then simmered in a silky, garlic-infused parmesan cream sauce. Perfect for a cozy autumn evening, this sophisticated dish balances the natural sweetness of pumpkin with savory poultry and dairy. It is a comforting, high-protein meal that delivers restaurant-quality flavors with simple techniques, making it an excellent choice for both busy weeknights and special gatherings.
Ingredients
1 lb ground chicken
1/2 cup canned pumpkin puree
1/2 cup panko breadcrumbs
1 large egg
1/4 cup grated parmesan cheese
1 tbsp fresh sage, minced
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 cup heavy cream
1/2 cup chicken stock (halal)
2 cloves garlic, minced
1 tbsp fresh sage leaves, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, egg, parmesan, minced sage, garlic powder, salt, and pepper until well mixed.
Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Bake for 15-18 minutes until the meatballs are cooked through and slightly browned.
While meatballs bake, heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped fresh sage, sautéing for 1 minute until fragrant.
Pour in the heavy cream and chicken stock, bringing to a gentle simmer.
Let the sauce thicken for 5 minutes, then add the baked meatballs to the skillet.
Simmer together for 3-5 minutes to coat the meatballs thoroughly in the sauce.
Serve warm, optionally garnished with extra parmesan or sage.
Notes
Ensure you use pumpkin puree, not pumpkin pie filling. To keep the dish lighter, you can substitute the heavy cream with half-and-half or a thickened milk mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking and Sautéing
- Cuisine: Fusion