Sage Onion Chicken Balls (Print Version)
Juicy sage and onion chicken balls baked golden, serving 4 with a gluten-free breadcrumb option.
# 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 black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch nutmeg (optional)
→ Binders
09 - 2/3 cup breadcrumbs (substitute with gluten-free breadcrumbs if needed)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or apply a light coating of oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Stir in minced garlic and cook 1 additional minute. Allow to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, sage, thyme, salt, black pepper, and nutmeg if using.
04 - Add breadcrumbs and beaten egg to the chicken mixture. Mix gently until just combined; avoid overmixing.
05 - With damp hands, 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.
07 - Bake in the preheated oven for 20 to 25 minutes, turning halfway through, until golden brown and thoroughly cooked. Confirm an internal temperature of 165°F.
08 - Serve hot, accompanied by your choice of dip or as part of a meal.
# Expert Tips:
01 -
- You get all the comfort of roasted chicken but in juicy bite-sized pieces that taste like so much more effort than they take.
- The mix of sage and onion lifts each bite with a cozy, herby warmth that’s hard not to crave year-round.
02 -
- Once I mixed the dough too enthusiastically and ended up with tough, dry balls—gentle handling is non negotiable.
- Chilling the formed balls for five minutes before baking helps them hold their shape beautifully.
03 -
- Handling the mixture with damp hands makes rolling so much easier and less sticky.
- Letting the onion and garlic cool before mixing prevents the egg from scrambling and keeps the mixture tender.