Sage Onion Chicken Balls (Printable)

Golden baked chicken balls flavored with fresh sage, sauteed onion and thyme - serves 4, gluten-free option available.

# What You'll Need:

→ Meats

01 - 1.1 pounds 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 ground black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch of nutmeg, optional

→ Binders

09 - 2.6 ounces breadcrumbs (use gluten-free if preferred)
10 - 1 large egg, lightly beaten

→ For Baking

11 - 2 tablespoons olive oil

# How To Make:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or grease it lightly.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for 3 to 4 minutes until soft. Add garlic and cook for 1 minute more. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, combine ground chicken, the sautéed onion and garlic, sage, thyme, salt, black pepper, and optional nutmeg.
04 - Add breadcrumbs and the lightly beaten egg. Mix gently until just combined, being careful not to overwork the mixture.
05 - With damp hands, shape the mixture into balls using a heaping tablespoon per portion. Place each ball on the prepared baking tray.
06 - Drizzle or brush remaining olive oil over the chicken balls. Bake for 20 to 25 minutes, turning halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
07 - Serve hot with your preferred dipping sauce or as part of a larger meal.

# Expert Tips:

01 -
  • Whenever I serve them, someone inevitably wants the recipe—these chicken balls are that flavorful.
  • They give you the golden crunch of baked meatballs, without hovering over a frying pan.
02 -
  • Once, I skipped sautéing the onions to save time and ended up with crunchy, raw bits—never again.
  • Mix just enough, not more—overworking the meat makes the chicken balls tough, and that was a lesson learned after batch three.
03 -
  • Chop fresh sage right before use—the aroma fades fast once cut.
  • Lining the tray with parchment keeps cleanup blissfully simple.

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