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Pumpkin chicken meatballs simmering in a creamy orange sage gravy with parsley and Parmesan, wooden spoon in the pan

Pumpkin Chicken Meatballs in Creamy Sage Gravy

Juicy chicken meatballs made with pumpkin puree, seared and simmered in a creamy sage pumpkin gravy, all in one skillet. About 37 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 5 servings
Calories 460 kcal

Ingredients
  

Meatballs

  • 1.5 lbs 93% lean halal ground chicken (680 g)
  • 1/3 cup pure pumpkin puree (80 g)
  • 2/3 cup plain panko breadcrumbs
  • 1/4 cup Parmesan-style cheese grated, microbial or vegetable rennet
  • 1 large egg lightly beaten
  • 1/2 medium yellow onion grated or finely minced
  • 2 cloves garlic minced
  • 3/4 tsp dried rubbed sage
  • 1/2 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp extra-virgin olive oil for searing

Pumpkin Sage Gravy

  • 2 tbsp unsalted butter
  • 1/2 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 3/4 tsp dried rubbed sage
  • 1/2 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 3/4 cups low-sodium halal chicken broth (415 ml)
  • 2/3 cup pure pumpkin puree (165 g)
  • 1/2 cup whole milk warmed
  • 1/2 cup full-fat cottage cheese blended smooth
  • 1/4 cup Parmesan-style cheese grated
  • 2 tbsp fresh parsley chopped

Instructions
 

  • In a large bowl, mix the 1/3 cup pumpkin, panko, 1/4 cup Parmesan, egg, minced onion, 2 cloves garlic, and the meatball seasonings. Let sit 2 minutes.
  • Gently fold in the ground chicken until just combined. With wet hands or a wet 3-tablespoon scoop, roll into 20 meatballs.
  • Heat the olive oil in a 12-inch deep skillet over medium heat. Sear the meatballs 3 to 4 minutes, turn, and sear 3 minutes more. Transfer to a plate.
  • Reduce heat to medium-low, melt the butter, and cook the diced onion 4 to 5 minutes. Add the garlic and gravy seasonings and stir 45 seconds.
  • Stir in the flour for 60 seconds. Slowly whisk in the broth, then the 2/3 cup pumpkin and warm milk until smooth.
  • Return the meatballs to the skillet, cover, and simmer on low 10 to 12 minutes until they reach 165°F (74°C).
  • Turn off the heat and wait 60 seconds. Stir in the blended cottage cheese and Parmesan until creamy. Top with parsley and serve.

Notes

Pure pumpkin only: Use 100% pure pumpkin puree, not pumpkin pie filling.
Freezing: Freeze meatballs raw or fully cooked, never half-seared.
Smooth gravy: Add the cottage cheese off the heat so it does not curdle.
Keyword Chicken Meatballs, fall dinner, pumpkin chicken meatballs, Pumpkin Recipes