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Savory Pumpkin Chicken Meatballs in Creamy Sage Sauce

Delight in these low-carb Pumpkin Chicken Meatballs coated in a creamy sage sauce, perfect for a cozy dinner experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken can substitute with ground turkey
  • 1 cup Pumpkin Puree can be replaced with pureed butternut squash
  • 1/2 cup Breadcrumbs use gluten-free breadcrumbs for a gluten-free option
  • 1/4 cup Parmesan Cheese try nutritional yeast for a dairy-free alternative
  • 1 large Egg for a vegan option, use flaxseed meal or applesauce
  • 1 small Onion (diced) may substitute with shallots if needed
  • 2 cloves Garlic (minced) fresh is best, but you can use garlic powder in a pinch
  • 2 Tbsp Fresh Sage substitute with dried sage (1 teaspoon for each tablespoon fresh)
  • to taste Salt & Black Pepper essential seasonings
  • 1 Tbsp Olive Oil avocado oil is a good alternative
For the Cream Sauce
  • 2 Tbsp Butter can substitute with vegan butter or coconut oil for dairy-free
  • 1 cup Chicken Broth use vegetable broth for a vegetarian option
  • 1/2 cup Heavy Cream coconut cream is a great dairy-free option

Equipment

  • mixing bowl
  • baking sheet
  • skillet

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine ground chicken, pumpkin puree, breadcrumbs, Parmesan cheese, egg, diced onion, minced garlic, fresh sage, salt, and pepper. Mix gently.
  3. Form the meat mixture into about 16 meatballs, roughly 1.5 inches in diameter, and place on the baking sheet.
  4. Drizzle olive oil over the meatballs and bake for 18-20 minutes until golden brown and cooked through.
  5. While the meatballs are baking, heat a skillet over medium heat and melt the butter.
  6. Add minced garlic and chopped sage to the skillet and sauté until fragrant.
  7. Stir in chicken broth and bring to a simmer for about 3 minutes, then gradually whisk in heavy cream and remaining Parmesan.
  8. Transfer baked meatballs into the skillet with the sauce and let simmer for about 5 minutes.
  9. Serve warm, drizzled with creamy sauce and garnish with extra Parmesan and sage.

Notes

These meatballs are low-carb and pair well with roasted vegetables or pasta for a cozy meal.