Sort ingredients
afferson
QR Code
Listen
Pdf
Step 1: Mix the meatball ingredients - In a large bowl, combine ground chicken, pumpkin purée, plain breadcrumbs, egg, finely grated garlic clove, onion powder, salt, and black pepper. Mix gently until just combined.
Step 2: Form the meatballs - With damp hands or a small scoop, form the mixture into 1.5-inch meatballs and place on a plate. You should get about 16.
Step 3: Brown the meatballs - Heat olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer and cook for 2–3 minutes per side until golden brown. Work in batches if needed.
Step 4: Make the sage cream sauce - In a small saucepan, melt butter over medium heat. Add finely grated garlic clove and chopped fresh sage. Stir for 30 seconds. Add heavy cream, a pinch of salt, pepper, and optional nutmeg. Simmer gently for 3–4 minutes.
Step 5: Simmer meatballs in the sauce - Transfer browned meatballs into the sauce and simmer for 5–7 minutes until fully cooked through and coated.
Step 6: Plate and serve - Spoon the meatballs and sauce into a shallow bowl or plate. Top with a few extra chopped sage leaves and a crack of black pepper.