Pumpkin Sage Chicken Meatballs

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Add the ground chicken, pumpkin, breadcrumbs, parmesan, egg, onion, garlic, sage, salt, pepper, and garlic powder to a mixing bowl. Mix until just combined.
3. Use a cookie scoop to divide the mixture into 12-14 meatballs. Place on the prepared baking sheet, spaced apart.
4. Bake for 18-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
5. While the meatballs bake, prepare the cream sauce. Melt butter in a large skillet over medium heat. Add the garlic and sage and cook until fragrant. Add the chicken broth/stock, bring to a simmer and let simmer for 3 minutes.
6. Add the heavy cream, parmesan, and a pinch of black pepper and stir to combine. Let the sauce continue to warm and thicken. If the sauce doesn’t thicken to your likening, combine 1 Tbsp cornstarch with 1 Tbsp water and whisk into the sauce to act as a thickening agent.
7. Add the meatballs to the skillet and stir to coat with the sauce.
8. Serve warm, garnished with extra parmesan cheese and fresh sage. Enjoy!