SafePlates

Ingredients

• 1 lb (450g) ground chicken
• 1 cup (200g) pumpkin, grated
• 1/2 cup (60g) breadcrumbs
• 1/4 cup (60ml) milk
• 1 small onion, finely chopped
• 1 large egg
• 2 tbsp (30ml) vegetable oil
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 1/2 tsp (1g) dried thyme (optional)
• 2 cups (480ml) pumpkin puree
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 2 cloves garlic, minced
• 1 tbsp (15g) butter
• Fresh parsley, chopped, for garnish

Instructions

1. In a large bowl, combine the ground chicken, grated pumpkin, breadcrumbs, milk, chopped onion, egg, salt, black pepper, and thyme (if using). Mix until well combined.
2. With wet hands, form the mixture into small meatballs, about 1.5 inches (4cm) in diameter.
3. Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove the browned meatballs and set aside.
4. In the same skillet, add the butter and minced garlic. Sauté for 1 minute until fragrant.
5. Add the pumpkin puree and chicken broth to the skillet. Stir well and bring to a simmer.
6. Return the meatballs to the skillet, cover, and simmer on low heat for 15 minutes.
7. Stir in the heavy cream and cook uncovered for another 5 minutes, allowing the sauce to thicken slightly.
8. Taste and adjust seasoning if needed. Serve the meatballs hot, garnished with fresh parsley.

Tip

Serve these meatballs with mashed potatoes, rice, or pasta for a hearty meal. For extra flavor, add a pinch of nutmeg to the sauce.