Servings: 4 meatballs
Calories: 220kcal
Equipment
- mixing bowl
- Baking dish
- Saucepan
Ingredients
For the Meatballs
- 1 pound Boneless, skinless chicken breasts
- 1 cup Canned pumpkin puree
- 1/2 cup Breadcrumbs
- 1/4 cup Fresh sage, chopped (or 2 tbsp dried sage)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
For the Sauce
- 1 cup Heavy cream
- 1 cup Low-sodium chicken broth
- 1 teaspoon Garlic powder
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a large mixing bowl, combine the ground chicken, pumpkin puree, breadcrumbs, chopped sage, salt, and pepper. Stir until well incorporated.
- Form the mixture into golf ball-sized meatballs and place them in the baking dish.
- Bake in the preheated oven for about 20 minutes or until golden brown and cooked through.
- In a saucepan over medium heat, combine chicken broth and heavy cream, whisking together with garlic powder.
- Add the baked meatballs to the sauce and let them cook together for a few minutes.
Notes
Serve with crusty bread for a delightful dipping experience. Meatballs should be slightly sticky before forming for better binding.
Nutrition
Serving: 1meatball | Calories: 220kcal | Carbohydrates: 10g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Calcium: 50mg | Iron: 1mg
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