Pumpkin Chicken Meatballs – Tender and Flavorful
These Pumpkin Chicken Meatballs are tender, juicy, and packed with savory pumpkin, garlic, Parmesan, and herbs. They’re an easy fall dinner perfect for pasta, roasted vegetables, rice, or meal prep.
Ingredients
- 1 pound ground chicken
- ½ cup pumpkin purée
- ½ cup breadcrumbs
- 1 large egg
- ⅓ cup Parmesan cheese freshly grated
- 2 cloves garlic finely minced
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped
Optional for Serving
- 1 cup creamy sauce
- 2 tablespoons Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly brush it with olive oil.
- Make the Meatball Mixture: Add the ground chicken, pumpkin purée, breadcrumbs, egg, Parmesan cheese, garlic, onion powder, dried sage, salt, and black pepper to a large bowl. Gently mix until everything is just combined. Do not overmix.
- Shape the Meatballs: Using a cookie scoop or slightly damp hands, shape the mixture into evenly sized meatballs. Arrange them on the prepared baking sheet, leaving a little space between each one.
- Bake Until Cooked Through: Bake for about 18–22 minutes, or until the meatballs are lightly browned and the center reaches 165°F on a food thermometer.
- Serve: Let the meatballs rest for a few minutes before serving. Enjoy them with creamy sauce, pasta, mashed potatoes, rice, or roasted vegetables. Garnish with Parmesan and fresh parsley if desired.
Notes
- Use plain pumpkin purée rather than pumpkin pie filling for this savory recipe.
- Avoid overmixing the chicken mixture because this can make the meatballs dense.
- Keep the meatballs similar in size so they cook evenly.
- For food safety, use a food thermometer and make sure the center of the meatballs reaches 165°F.
- Refrigerate cooked leftovers in an airtight container for up to 3–4 days.
- For longer storage, freeze the cooled meatballs in a freezer-safe container and reheat thoroughly before serving.
Nutrition Facts
- Calories: 350 kcal
- Protein: 32 g
- Total Fat: 17 g
- Saturated Fat: 5 g
- Cholesterol: 135 mg
- Carbohydrates: 17 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 650 mg