Ingredients

1 lb (450g) ground chicken

1 egg

½ cup breadcrumbs

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

2 cups diced pumpkin (butternut or Kent), roasted with 1 tbsp honey and 1 tbsp olive oil

2 cups baby spinach

1 cup heavy cream

½ cup chicken stock

2 tbsp butter

2 tbsp cream cheese

1 tsp garlic powder

½ tsp chili flakes (optional)

2 tbsp toasted dukkah (for topping)

2 tbsp crispy fried shallots (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Toss the diced pumpkin with honey, olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until golden and caramelized.

Step 2: In a large bowl, combine ground chicken, egg, breadcrumbs, minced garlic, smoked paprika, salt, and black pepper. Mix well, then shape into 12–14 meatballs.

Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs and sear them until golden brown on all sides, about 5–7 minutes. Remove and set aside.

Step 4: In the same skillet, melt the butter and sauté minced garlic until fragrant, about 30 seconds. Stir in smoked paprika and garlic powder.

Step 5: Pour in chicken stock and heavy cream, stirring to combine. Add cream cheese and whisk until the sauce thickens, becomes creamy, and smooth.

Step 6: Return the meatballs to the skillet, add the roasted pumpkin, and simmer on low heat for 8–10 minutes until everything is tender and coated in the sauce.

Step 7: Gently stir in the baby spinach and let it wilt slightly in the warm sauce.

Step 8: Serve the meatballs and sauce over mashed potatoes or rice. Garnish with crispy fried shallots, toasted dukkah, and chopped fresh parsley before serving.

Tips & Variations

For extra depth, add a pinch of chili flakes to the sauce or meatballs for a subtle heat.

Substitute ground chicken with turkey if preferred, keeping the cooking times the same.

Use leftover roasted pumpkin or substitute with butternut squash for a similar flavor.

Serve with creamy mashed potatoes, rice, or crusty bread to soak up the sauce.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead and store them in the refrigerator before cooking. Alternatively, cook fully and reheat gently before serving.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone or a soft ricotta for a slightly different but still creamy texture. Avoid using low-fat versions as they may alter the sauce consistency.