Chicken Pumpkin Meatballs with Coconut Velouté Sauce
A great way to use up that last can of pumpkin purée in your cupboard.
Back in Boston, I worked at a restaurant famous for its marvelous meatballs. Their menu was fabulous—full of creative, unexpected combinations. That’s where I learned that meatballs are so playful, you can really add just about anything to them! Now, when I make meatballs at home, I happily toss in whatever catches my eye.
This recipe is a nod to those days and a perfect way to use up the lonely can of pumpkin purée, leftover from the season, lingering in my cupboard. The sauce—another pantry staple—is my playful take on a velouté. While it’s not exactly classical, it’s a beautifully simple, thickened coconut milk sauce that feels indulgent without much effort.
These meatballs are at their best served with warm, garlicky Jasmine rice. Hope you like it!
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Chicken Pumpkin Meatballs with Coconut Velouté Sauce
Makes 30 meatballs, about 4 generous servings
2 pounds (900 g) ground lean chicken
1 can (15 oz / 425 g) pumpkin purée
1 ¼ cups (65 g) panko breadcrumbs
2–3 tablespoons (14–21 g) garlic powder (adjust to taste)
2 teaspoons (10 g) salt
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 tablespoon (8 g) cornstarch, diluted in 3 tablespoons (45 ml) water
2 tablespoons (30 g) butter
Salt and freshly ground black pepper, to taste
Smoked paprika and roasted pumpkin seeds, for garnish
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the ground chicken, pumpkin purée, panko breadcrumbs, garlic powder, and salt. Mix until everything is evenly incorporated. You can use a fork to help combine the ingredients, but be careful not to overmix, as this could make the meatballs tough.
Use a tablespoon or medium ice cream scoop to portion the mixture and roll it into (more or less) 1-inch meatballs. You should get about 30 meatballs.
Arrange the meatballs on the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and lightly golden. The internal temperature should reach 165°F (74°C). If you'd like them to be extra bronzed, you can add a couple of minutes under the broiler.
While the meatballs bake, add the coconut milk to a medium saucepan. Still off the heat, stir in the cornstarch slurry (1 tablespoon of cornstarch mixed with 3 tablespoons of water) and whisk continuously. Now cook the mixture over medium heat until it begins to simmer and thickens, about 3-5 minutes. Add the butter and stir until melty and glossy.
Season the glaze with salt and freshly ground black pepper to taste. It should have a savory profile, with those lovely sweet coconut nuances to complement the natural sweetness of the pumpkin.
Once the meatballs are ready, transfer them to the saucepan with the coconut glaze. Turn the heat off and gently toss the meatballs to coat them evenly in the sauce.
Keeping them in the pan, or transferring to a serving plate, sprinkle with smoked paprika and roasted pumpkin seeds for a bit of crunch and extra flavor.
It's delicious served with rice!