Sage Onion Chicken Balls (Printable Version)
Golden-baked chicken balls with sage and sweet onion, tender inside; gluten-free breadcrumb option.
# What You Need:
→ Meats
01 - 1.1 pounds ground chicken (preferably thigh meat)
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 cloves garlic, minced
→ Herbs & Spices
04 - 2 tablespoons fresh sage, finely chopped or 1 tablespoon dried sage
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch of ground nutmeg (optional)
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free if desired)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and cook 1 minute longer. Allow mixture to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, fresh or dried sage, thyme, salt, black pepper, and optional nutmeg. Mix well.
04 - Add breadcrumbs and lightly beaten egg to the bowl. Mix gently until just combined, taking care not to overmix.
05 - With damp hands, shape the mixture into balls using about 1 heaping tablespoon each. Place evenly on the prepared baking tray.
06 - Brush or drizzle the remaining olive oil over the formed balls.
07 - Bake in the preheated oven for 20 to 25 minutes, turning halfway through, until golden brown and fully cooked. Internal temperature should reach 165°F.
08 - Serve hot as an appetizer or main, accompanied by your preferred sauce or side.
# Helpful Tips:
01 -
- If you crave a juicy, herby bite you can eat by the handful or dress up for dinner, these deliver every time.
- They freeze beautifully and make weekday lunches or impromptu snacks almost too easy.
02 -
- Once, I got distracted and overmixed the chicken—my batch ended up too dense, so now a gentle hand is my rule.
- Sautéing the onions is non-negotiable; raw onions leave a harsh taste that overpowers the sage.
03 -
- Let the onion and garlic mixture cool a bit before mixing with the chicken; warm aromatics make the mix sticky and harder to work with.
- A little resting time after baking helps the flavors settle—cover tray loosely with foil if you want them extra juicy.