Sage Onion Chicken Balls (Printable)
Juicy sage-and-onion chicken balls, baked golden and ready in 45 minutes. Gluten-free breadcrumb option available.
# What You'll Need:
→ Meats
01 - 1.1 lb ground chicken, preferably thigh meat
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 garlic cloves, 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 - Optional: pinch of nutmeg
→ Binders
09 - 2.6 ounces breadcrumbs, or gluten-free breadcrumbs if needed
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 grease lightly with oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Cook diced onion for 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute more. Allow mixture to cool slightly.
03 - In a large bowl, combine ground chicken, sautéed onion and garlic, sage, thyme, salt, black pepper, and nutmeg if using.
04 - Incorporate breadcrumbs and lightly beaten egg into the mixture. Mix gently until just combined, avoiding overmixing.
05 - With damp hands, portion and shape the mixture into balls, using about 1 heaping tablespoon for each. Arrange evenly on the prepared tray.
06 - Brush or drizzle the chicken balls with the remaining olive oil. Bake for 20 to 25 minutes, turning halfway through, until golden brown and fully cooked to an internal temperature of 165°F.
07 - Serve the chicken balls hot, accompanied by your preferred dipping sauce or as a main course.
# Expert Tips:
01 -
- The chicken stays juicy and tender thanks to a few easy tricks I stumbled on after many attempts.
- The flavor of sage and onion seems to win over everyone, even people who usually shy away from herbs.
02 -
- If you mix the chicken too much, the texture gets dense and the balls lose their juiciness.
- Sautéing the onions first changes everything—the raw crunch is gone, and all you have left is sweet, soft flavor woven through each bite.
03 -
- Chill the mixture for ten minutes before shaping—handling is easier and the balls hold together better.
- Using thigh meat instead of breast keeps things juicy and forgives slight over-baking.