Pumpkin Chicken Meatballs in Sage Cream Sauce

Pumpkin Chicken Meatballs in Sage Cream Sauce is a cozy fall dinner recipe that combines tender ground chicken with pumpkin puree, aromatic herbs, and warm spices. These flavorful meatballs are nestled in a rich, velvety sage cream sauce that’s perfect for cool autumn evenings. This dish strikes the perfect balance between comfort food and seasonal sophistication, making it ideal for weeknight dinners or entertaining guests during the harvest season. Ready in about 45 minutes, this recipe transforms simple ingredients into a restaurant-quality meal that celebrates fall’s best flavors.

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Key Ingredients for Pumpkin Chicken Meatballs in Sage Cream Sauce

For the Meatballs:

1 pound ground chicken
1/2 cup pumpkin puree (not pumpkin pie filling)
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
2 tablespoons fresh sage, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)

For the Sage Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 small onion, finely diced
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/4 cup pumpkin puree
2 tablespoons fresh sage leaves, chopped
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg

How to Make Pumpkin Chicken Meatballs in Sage Cream Sauce

This fall-inspired dish transforms humble ground chicken into something truly special with the addition of pumpkin and warm spices. The meatballs remain tender and juicy while the sage cream sauce adds luxurious richness. Perfect for busy weeknights, this recipe comes together in just 45 minutes but tastes like you spent hours in the kitchen. The combination of savory and subtle sweetness creates an unforgettable autumn meal.

Step-by-Step Instructions

For the Pumpkin Chicken Meatballs:

In a large mixing bowl, combine the ground chicken, pumpkin puree, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped sage, cinnamon, nutmeg, salt, and pepper. Mix gently using your hands until just combined, being careful not to overmix as this can make the meatballs tough.
Using slightly damp hands (to prevent sticking), form the mixture into meatballs about 1½ inches in diameter. You should get approximately 16-18 meatballs. Place them on a plate and refrigerate for 15 minutes to help them firm up.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, turning gently, until they are browned on all sides and reach an internal temperature of 165°F (74°C). This should take about 8-10 minutes total.
Transfer the cooked meatballs to a clean plate and cover with foil to keep warm while you prepare the sauce. Don’t clean the skillet as those browned bits will add flavor to your sauce.

For the Sage Cream Sauce:

In the same skillet used for the meatballs, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to create a roux. This will help thicken your sauce.
Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Once incorporated, add the heavy cream and whisk until smooth.
Stir in the pumpkin puree, chopped sage, and dried thyme. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it starts to thicken.
Add the Parmesan cheese and stir until melted and incorporated. Season with salt, pepper, and a pinch of nutmeg to taste. If the sauce becomes too thick, add a splash of chicken broth to thin it to your desired consistency.
Gently return the meatballs to the skillet, spooning the sauce over them. Let them simmer in the sauce for 2-3 minutes to warm through and allow the flavors to meld together.
Garnish with additional fresh sage leaves and grated Parmesan cheese before serving.

Why You’ll Love This Pumpkin Chicken Meatballs in Sage Cream Sauce

These pumpkin chicken meatballs deliver the essence of fall in every bite, with their perfect balance of savory flavors and warm autumn spices. Making this dish at home costs a fraction of what you’d pay at a restaurant, yet provides the same gourmet experience. The velvety sage cream sauce elevates the dish to restaurant quality, creating a luxurious coating for the tender, pumpkin-infused meatballs.

Unlike traditional beef meatballs, these lighter chicken versions offer a more delicate texture that perfectly complements the rich sauce. If you enjoy this seasonal comfort food, you’ll also love my Butternut Squash Pasta with Brown Butter Sauce, another fall favorite on the blog!

What to Serve Pumpkin Chicken Meatballs in Sage Cream Sauce With

These flavorful meatballs pair beautifully with a variety of sides to create a complete meal:

Pasta – Serve over al dente fettuccine, pappardelle, or rigatoni for a hearty, comforting meal. The pasta will soak up the delicious sage cream sauce.
Creamy Polenta – The smooth texture of polenta creates a perfect base for these meatballs and sauce.
Roasted Vegetables – Try roasted Brussels sprouts, butternut squash, or carrots tossed with olive oil, salt, and pepper for a seasonal side.
Crusty Bread – A rustic loaf of bread is essential for sopping up every last bit of the delicious sauce.
Simple Green Salad – Balance the richness with a light arugula salad dressed with lemon vinaigrette.
Crisp White Wine – A glass of Pinot Grigio or Chardonnay complements the creamy sauce perfectly.

Top Tips for Perfecting Pumpkin Chicken Meatballs in Sage Cream Sauce

Don’t overmix the meatball mixture – Mix just until the ingredients are combined to ensure tender meatballs. Overmixing can make them tough and dense.
Chill before cooking – Refrigerating the formed meatballs for 15 minutes helps them hold their shape during cooking.
Use a meat thermometer – Chicken meatballs should reach an internal temperature of 165°F (74°C) for food safety without overcooking.
Brown in batches – Avoid overcrowding the pan when browning meatballs to ensure they develop a nice crust.
Fresh sage makes a difference – While dried sage can work in a pinch, fresh sage provides a much more vibrant flavor that’s essential to this dish.
Adjust the sauce thickness – If your sauce becomes too thick, thin it with a splash of chicken broth. If it’s too thin, simmer it longer to reduce and thicken.
Use pure pumpkin puree – Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling which contains sweeteners and spices.
Make ahead option – You can form the meatballs a day in advance and keep them refrigerated until ready to cook.

Storing and Reheating Tips

This dish keeps beautifully, making it perfect for meal prep or planned leftovers:

Refrigerator Storage: Place cooled meatballs and sauce in an airtight container and refrigerate for up to 3 days. The flavors often improve overnight as they meld together.

Freezer Instructions: These meatballs freeze exceptionally well. Cool completely, then transfer to a freezer-safe container or ziplock bag. Freeze for up to 3 months. For best results, freeze the meatballs and sauce separately.

Reheating From Refrigerated: Gently reheat in a covered skillet over medium-low heat until the meatballs reach 165°F internally, about 10-15 minutes. Add a splash of broth or cream if the sauce needs thinning.

Reheating From Frozen: Thaw overnight in the refrigerator, then follow the refrigerated reheating instructions. Alternatively, reheat from frozen in a 350°F oven, covered with foil, for about 25-30 minutes or until heated through.

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Pumpkin Chicken Meatballs in Sage Cream Sauce FAQs:

Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works perfectly as a substitute with the same cooking time and temperature.

Is there a dairy-free alternative for the cream sauce?
Yes, you can substitute full-fat coconut milk for the heavy cream and use nutritional yeast instead of Parmesan for a dairy-free version.

Can I use canned pumpkin pie filling?
No, pumpkin pie filling contains sugar and spices that would alter the flavor profile. Stick with plain pumpkin puree.

What can I substitute for breadcrumbs to make this gluten-free?
Gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour all work well as substitutes.

How can I make this ahead for a dinner party?
Prepare the meatballs and sauce separately up to a day ahead, refrigerate, then combine and reheat gently before serving.

Pumpkin Chicken Meatballs in Sage Cream Sauce – Fall Dinner Recipe