Description
A blend of juicy chicken and creamy pumpkin puree yields meatballs that stay moist and golden brown. A hint of garlic and Parmesan adds depth, perfect for pasta nights or cozy dinners.
Ingredients
- 1 pound ground chicken
- 1/2 cup pumpkin puree
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/4 cup onion finely chopped
- 2 tablespoons parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease.
- In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, egg, Parmesan cheese, garlic, onion, parsley, salt, and pepper. Mix until ingredients are evenly distributed.
- Shape the mixture into 1- to 1½-inch meatballs and arrange them on the prepared baking sheet.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
- Transfer the browned meatballs back to the baking sheet and bake in the preheated oven until cooked through, about 12–15 minutes.
- Remove meatballs from the oven and let them rest for a few minutes before serving.
Notes
- If the mixture seems too wet, add an extra tablespoon of breadcrumbs.
- You can skip baking and cook the meatballs entirely in the skillet over medium-low heat until done.
- Serve with marinara sauce, over pasta, or alongside roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.