Pumpkin Chicken Meatballs Sage (Print Version)

# Ingredients:

→ Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup canned pumpkin purée
03 - 1/3 cup plain breadcrumbs
04 - 1 large egg
05 - 1 garlic clove, finely grated
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Cooking

09 - 1 tablespoon olive oil

→ Sage Cream Sauce

10 - 1 tablespoon unsalted butter
11 - 1 garlic clove, finely grated
12 - 1 tablespoon finely chopped fresh sage
13 - 3/4 cup heavy cream
14 - Salt and black pepper, to taste
15 - Pinch of nutmeg (optional)

# Instructions:

01 - In a large bowl, gently mix ground chicken, pumpkin purée, breadcrumbs, egg, grated garlic, onion powder, salt, and pepper until just combined.
02 - Using damp hands or a small scoop, form the mixture into 1.5-inch meatballs and arrange them on a plate, making approximately 16 meatballs.
03 - Heat olive oil in a nonstick skillet over medium heat. Cook meatballs in a single layer for 2 to 3 minutes per side until golden brown, working in batches if necessary.
04 - Melt butter in a small saucepan over medium heat. Add grated garlic and chopped sage, stirring for 30 seconds. Pour in heavy cream, season with salt, pepper, and optional nutmeg. Simmer gently for 3 to 4 minutes.
05 - Transfer browned meatballs into the prepared sauce and simmer for 5 to 7 minutes until fully cooked and coated with sauce.
06 - Spoon meatballs and sauce into shallow bowls or plates. Garnish with additional chopped sage leaves and a crack of black pepper.

# Notes:

01 - Wet hands before shaping meatballs to prevent sticking.
02 - Avoid overcrowding the pan when browning to ensure even cooking.
03 - Simmer the cream sauce gently to prevent separation.
04 - Pairs well with buttered egg noodles, mashed potatoes, or crusty bread.

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