Cozy Homemade Fall Recipes — Pumpkin Chicken Meatballs in Luxurious Sage Cream Sauce

Homemade Fall Recipes are where comfort meets a little kitchen swagger — and these pumpkin chicken meatballs deliver both. Juicy little orbs of seasoned chicken, snuggled in a silky sage cream sauce, they scream cozy without being clingy. Ready to dive in?

Brief introduction to the recipe

This dish combines the gentle sweetness and moisture of pumpkin with lean ground chicken, then dresses everything in a buttery, herby cream sauce that feels fancy but cooks up fast. It’s perfect as a cozy weeknight dinner or a low-key showstopper for friends — you get comfort, class, and zero fuss.

Why you’ll love this recipe

• Moist meatballs: The pumpkin keeps lean chicken from drying out — no dry, sad meatballs here.
• Balanced richness: The cream lifts the sage and garlic without making the dish heavy.
• Pantry-friendly: You probably already have most of this on hand.
• Versatile: Serve over pasta, rice, or crusty bread — or eat them solo like civilized snackers.
• Quick: From bowl to plate in about 35 minutes. Yup, really.

The story behind the recipe

I threw this together on a night when I had leftover pumpkin and a pack of ground chicken that needed rescuing. I wasn’t expecting fireworks — just a practical dinner. But the moment I spooned that sage cream over the browned meatballs, I thought, oh, that’s a keeper. In other words: recipe serendipity. FYI — leftovers reheated gorgeously the next day.

---

Ingredients breakdown (short blurbs)

For the meatballs

• 1 lb ground chicken — lean and tender; the pumpkin fights any dryness.
• 1/2 cup canned pumpkin purée — not pumpkin pie filling. This adds moisture and a subtle, savory sweetness.
• 1/3 cup plain breadcrumbs — binder and moisture regulator. Don’t skip.
• 1 egg — the glue.
• 1 garlic clove, finely grated — you want the flavor, not garlic chunks.
• 1/2 tsp onion powder — gentle background savory note.
• 1/2 tsp salt + 1/4 tsp black pepper — basic but essential.
• 1 Tbsp olive oil — for browning.

For the sage cream sauce

• 1 Tbsp unsalted butter — base for the aromatics.
• 1 garlic clove, finely grated — more garlic = good.
• 1 Tbsp finely chopped fresh sage — the star herb. If fresh isn’t an option, use half the amount dried.
• 3/4 cup heavy cream — silky richness. See variations for lighter options.
• Salt and pepper to taste — balance is everything.
• Optional pinch of nutmeg — tiny pinch adds warmth and depth.

---

How to make it (Step-by-step “How to Make It”)

Short, clear steps — no fluff.

Step 1: Mix the meatball ingredients
In a large bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and pepper. Mix gently until just combined. Overmixing makes tough meatballs, so be kind to the mixture.

Step 2: Form the meatballs
Dampen your hands and form 1.5-inch meatballs (a small cookie scoop works great). You should get about 16. Place them on a plate.

Step 3: Brown the meatballs
Heat olive oil in a nonstick skillet over medium. Add meatballs in a single layer, don’t crowd. Brown 2–3 minutes per side until golden. Work in batches if needed. They’ll finish cooking in the sauce.

Step 4: Make the sage cream sauce
In a small saucepan, melt butter over medium heat. Add grated garlic and chopped sage, stir 30 seconds. Pour in heavy cream, add salt, pepper, and a pinch of nutmeg if using. Simmer gently for 3–4 minutes — don’t boil.

Step 5: Simmer meatballs in the sauce
Transfer browned meatballs to the sauce and simmer 5–7 minutes until cooked through and nicely coated.

Step 6: Plate and serve
Spoon meatballs and sauce into shallow bowls. Finish with extra chopped sage and a crack of black pepper. Eat immediately.

---

Pro tips for perfect results

• Wet your hands before shaping meatballs to prevent sticking.
• Use a small cookie scoop for uniform meatballs and even cooking.
• Don’t overcrowd the pan — brown in batches so each meatball gets love.
• Simmer the sauce gently — keep it at a low simmer to stay silky.
• Finish with fresh sage, not dried, for brightness.

Bold tip: If your sauce thickens when reheating, loosen it with a splash of water, broth, or a little extra cream.

---

Variations to try

• Add grated Parmesan to the meatball mix for umami boost.
• Swap sage for thyme or rosemary for a different herb profile.
• Make it gluten-free with gluten-free breadcrumbs.
• Lower the fat by using half-and-half instead of heavy cream (sauce will be lighter).
• Make it dairy-free using cashew cream or a thick oat cream, and olive oil instead of butter — still delicious.

---

Why this recipe works — tiny bit of kitchen science

Pumpkin brings moisture and natural starch, which keeps lean ground chicken tender and juicy. Breadcrumbs act like tiny sponges, absorbing and regulating that moisture so the meatballs hold shape. The cream balances the sharpness of garlic and the earthiness of sage, while fat carries and amplifies the herb flavors. Short version: chemistry = comfort. IMO, that’s pretty satisfying.

---

What to serve with these meatballs

• Buttered egg noodles — classic and cozy.
• Garlic mashed potatoes — creamy bed, perfect marriage.
• Toasted sourdough or focaccia — for sopping up every last drop.
• Roasted broccolini or green beans — keep it bright and green.
• A light arugula salad with lemon vinaigrette — acid cuts through richness.

These are perfect as part of Yummy Fall Recipes Dinners rotation — they play nice with carbs, veg, and salads alike.

---

Best ways to serve (presentation tips)

Serve in a shallow bowl so the sauce pools around the meatballs. Sprinkle extra chopped sage and a grating of black pepper. For pasta, toss cooked noodles with a little sauce before plating and nestle the meatballs on top. For a rustic vibe, serve with toasted focaccia on the side and let everyone dig in.

---

Quick tips for storage and leftovers

• Refrigerate in an airtight container up to 3 days.
• Freeze uncooked meatballs for up to 2 months; thaw overnight before cooking.
• Freeze cooked meatballs and sauce for up to 2 months; thaw in fridge and reheat gently on stovetop.
• When reheating, add a splash of broth or water to the sauce to loosen it.

Pro tip: Leftover meatballs make killer lunch bowls with rice and roasted veggies.

---

FAQs

---

Nutrition & Servings

• Serves: 4
• Total time: ~35 minutes
• Approx macros per serving: Calories 320 | Protein 24g | Carbs 8g | Fat 22g | Fiber 1g

This recipe fits into several categories: Ground Chicken Fall Recipes, Easy Savory Pumpkin Recipes, Savory Recipes With Pumpkin Puree, and even Heart Healthy Fall Recipes if you make mindful swaps (like half-and-half or leaner sides).

---

Variations & creative twists

Feeling experimental? Try these:

• Pumpkin + parmesan: Add 1/4 cup grated Parmesan to the meatball mix.
• Spiced twist: Add a pinch of smoked paprika for depth.
• Veg-packed: Stir finely grated zucchini into the mix for extra veg (squeeze out water first).
• Sauce swap: Use a mushroom cream sauce instead of sage for funk and umami.

These small tweaks keep the core idea but shift the mood — who doesn’t like options?

---

Final thoughts — wrap-up

These pumpkin chicken meatballs are a reliable crowd-pleaser and deserve a spot in your Fall Main Course Recipes lineup. They’re cozy without being cloying, easy enough for a weeknight, and impressive enough for guests. Whether you classify this under Pumpkin Entrees or Fall Pumpkin Recipes Dinner, it’s a recipe that rewards simple ingredients with big, comforting flavor.

So — are you making them tonight or what? Drop a comment after you try them and tell me whether you served them over noodles, mashed potatoes, or demolished them straight from the pan. I’ll judge only a little. 😉

This recipe is a proud member of Homemade Fall Recipes, perfect for Yummy Fall Recipes Dinners, and a standout among Ground Chicken Fall Recipes. It’s absolutely one of the Easy Savory Pumpkin Recipes and fits right in with other Savory Recipes With Pumpkin Puree. If you’re hunting for Pumpkin Entrees or Heart Healthy Fall Recipes, keep this one in mind. It’s a top pick for Fall Main Course Recipes and makes a cozy Fall Pumpkin Recipes Dinner.

Follow me on Pinterest for daily new recipes.

Print