Description
Indulge in these succulent chicken meatballs, uniquely infused with pumpkin puree for ultimate moisture and a subtle autumnal sweetness. Perfectly baked and smothered in a velvety, herb-forward sage cream sauce, this dish offers a sophisticated comfort food experience. It is a nutritious, protein-rich dinner that combines ease of preparation with restaurant-quality flavor, making it the perfect choice for cozy, chilly evenings at home.
Ingredients
1 lb ground chicken
1/2 cup pumpkin puree
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp fresh sage, finely chopped
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
2 tbsp fresh sage leaves (for sauce)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, pumpkin puree, breadcrumbs, Parmesan, chopped sage, garlic powder, salt, and pepper until combined.
Form the mixture into small, uniform meatballs and place them on the baking sheet.
Drizzle lightly with olive oil and bake for 20-25 minutes until golden and cooked through.
While meatballs bake, heat a large skillet over medium heat and add cream, chicken stock, and whole sage leaves.
Simmer the sauce for 5-7 minutes until slightly thickened.
Add the baked meatballs to the skillet and toss gently to coat in the sauce.
Serve warm, optionally garnished with additional Parmesan cheese.
Notes
Ensure you do not overmix the meatball dough to maintain a light, tender texture. If you prefer a thicker sauce, whisk in an extra teaspoon of Parmesan or a dash of cornstarch slurry.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking and Pan-searing
- Cuisine: Modern Comfort