Sage Onion Chicken Balls (Printable)
Golden baked chicken balls with sage and sautéed onion—moist, savory, and easy to make; gluten-free option available.
# What You Need:
→ Meats
01 - 1.1 lb 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 kosher salt
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch of ground nutmeg (optional)
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free if required)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until softened. Add garlic and cook for 1 additional minute. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, sage, thyme, salt, pepper, and optional nutmeg.
04 - Fold in breadcrumbs and lightly beaten egg. Mix gently until the ingredients are just combined, taking care not to overwork the mixture.
05 - With damp hands, form mixture into balls using about 1 heaping tablespoon per piece and arrange on prepared baking tray.
06 - Brush or drizzle the tops of the chicken balls with the remaining 1 tablespoon of olive oil.
07 - Bake in preheated oven for 20 to 25 minutes, turning once halfway through, until golden and cooked through with an internal temperature of 165°F (74°C).
08 - Serve hot, with your choice of dipping sauce or as part of a meal.
# Expert Suggestions:
01 -
- These chicken balls are outrageously juicy, thanks to a secret mix of thigh meat and gentle binding.
- You can pop them on a platter for parties or serve them up with a side salad for weeknight dinners, and no one will ever complain.
02 -
- Once I over-mixed the chicken and ended up with dense, rubbery balls—just combine until everything holds together for the best texture.
- Switching to parchment paper saved me from losing half the crispy edges to sticking—and sped up my clean-up routine.
03 -
- Letting the onions cool before adding helps the chicken mixture stay moist and keeps the egg from scrambling.
- Fresh sage always tastes brighter, but dried works in a pinch—steep it in the oil for a minute first to wake up the flavor.