Creamy pumpkin pasta with mini chicken apple meatballs

1 apple grated

1 lb ground chicken

1/2 a small white onion grated

3/4 cup panko breadcrumbs

1 egg

1 tsp salt

1 tap garlic powder

1 tbs dried parsley

1/2 tsp fennel seeds

1/2 tsp black pepper

1/2 tsp paprika

1/4 tsp dried thyme

1/8 tsp dried thyme

olive oil

2 tbs butter

1/2 red onion

1 tbs fresh rosemary

5 cloves garlic minced

2 tbs balsamic vinegar

1 & 1/3 cup pumpkin puree

1 cup chicken/vegetable stock

1/2 cup heavy cream

150 g swiss emmental cheese

1 lb small shell pasta

12 sage leaves divided

Step 1

Start with the meatballs; add the ground chicken, apple, white onion, panko, egg, 1 tsp salt, garlic powder, dried parsley, fennel seeds, black pepper, paprika, dried thyme, nutmeg, and 6 sage leaves to a large mixing bowl; mix well until fully combined.

Step 2

Line a large baking tray or plate with foil or parchment. use a 1/4 teaspoon measuring spoon to scoop the meatballs, then roll into balls. place on the tray, and repeat until all the meatball mix is done.

Step 3

To a large skillet pan, add 2-3 tbs olive oil. heat the oil up over medium low, then add the meatballs (you can cook in batches if your pan isn't large enough). let the meatballs sit in the hot oil for 1 minute, then start turning to brown on all sides. cook for a total of 4-6 mins (you don't need to cook them all the way through) and remove from pan and set aside for later use. repeat until all meatballs have been browned.

Step 4

Start the sauce and pasta. to the same pan, add the butter and 1 tbs olive oil for the pasta. allow the butter to brown slightly, then add the onion, rosemary, remaining sage and a pinch of salt and sauté 4-6 mins. add the garlic and balsamic vinegar and sauté another 30-60 seconds till the balsamic vinegar thickens.

Step 5

Add the pumpkin purée, broth/water, and a pinch of salt and stir well; simmer 4-6 mins.

Step 6

Stir in the heavy cream and meatballs - simmer the meatballs in the sauce for an additional 5 minutes to finish cooking them all the way through. finally, add the cooked pasta, cheese, and, if the sauce is too thick, another 1/4-1/2 cup pasta water. stir and allow to simmer 2 minutes until the pasta is cooked through. serve immediately.