We hope you enjoyed Maple-Glazed Pumpkin Chicken Meatballs prepared by Restaura’s Chief Culinary Officer, Chef Matthew Thompson, at the LeadingAge Annual Meeting in Boston. We received fantastic feedback and are excited to share the recipe with you so you can recreate this seasonal favorite at home or in your kitchen.
Yield: ~20–22 meatballs (serves 4–6 as an entrée, 8–10 as an appetizer)
Prep Time: ~25 min | Cook Time: ~25 min
Ingredients:
For the Meatballs
– Ground chicken (mix of thigh & breast preferred) — 2 lb
– Roasted pumpkin purée (unsweetened) — ½ cup
– Fresh breadcrumbs or panko — ¾ cup
– Whole egg — 1 each
– Onion — ⅓ cup, finely minced (about ½ small onion)
– Garlic — 1 tbsp, minced (about 3 cloves)
– Fresh parsley — 1 ½ tbsp, chopped
– Fresh sage — 1 tbsp, finely chopped
– Ground cinnamon — ½ tsp
– Ground nutmeg — ¼ tsp
– Ground ginger — ¼ tsp
– Kosher salt — 1 ½ tsp
– Fresh cracked black pepper — ½ tsp
– Olive oil — for brushing or searing
For the Maple Glaze
– Pure maple syrup — ½ cup
– Apple cider vinegar — 2 tbsp
– Dijon mustard — 1 ½ tbsp
– Light soy sauce or tamari — 1 tbsp
– Unsalted butter — 2 tbsp
– Pinch cayenne or chili flakes (optional)
Step 1 – Prepare the Meatball Mix
– In a large bowl, gently combine ground chicken, pumpkin purée, breadcrumbs, egg, onion,
garlic, parsley, sage, and spices.
– Mix lightly until just combined—overmixing can make the texture dense.
– Portion into 1-oz balls (about 20–22 pieces).
Step 2 – Cook the Meatballs
– Preheat oven to 375 °F (190 °C).
– Arrange meatballs on a parchment-lined sheet pan; brush lightly with olive oil.
– Roast 15–18 minutes, or until internal temperature reaches 165 °F.
(Optional: sear in a skillet first for extra caramelization, then finish in oven.)
Step 3 – Make the Maple Glaze
– In a small saucepan, combine maple syrup, cider vinegar, Dijon, and soy sauce.
– Bring to a gentle simmer and reduce by about ⅓ (8–10 minutes) until slightly thickened.
– Remove from heat and whisk in butter for a glossy finish. Add a pinch of cayenne for gentle
warmth if desired.
Step 4 – Glaze & Serve
– Toss warm meatballs in glaze until evenly coated.
– Garnish with chopped parsley, thyme, or toasted pumpkin seeds for crunch.