Sage Onion Chicken Balls (Printable)
Golden-baked chicken balls with sage and caramelized onion; gluten-free option. Serve with honey-mustard or cranberry.
# 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 - Optional: pinch of ground nutmeg
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free if desired)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil, divided
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease the surface.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute. Allow mixture to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, chopped sage, dried thyme, salt, pepper, and optional nutmeg.
04 - Add breadcrumbs and lightly beaten egg to the bowl. Mix gently until just combined, avoiding overmixing.
05 - With damp hands, shape the mixture into balls using about 1 heaping tablespoon per ball. Arrange evenly on the prepared baking tray.
06 - Brush or drizzle the chicken balls with the remaining 1 tablespoon olive oil.
07 - Bake for 20 to 25 minutes, turning halfway through, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
08 - Serve hot as an appetizer or main dish, accompanied by your choice of dipping sauce or side.
# Expert Suggestions:
01 -
- These little chicken balls surprise everyone with how juicy and flavorful they are on the first bite.
- They come together quickly – minimal fuss, pure cozy satisfaction every time.
02 -
- Overmixing the mixture is the fastest way to end up with tough, rubbery chicken balls – I learned that the hard way on my first go.
- Chilling the mixture for 10 minutes before shaping made everything so much easier and less sticky.
03 -
- Let the sautéed onion mixture cool before adding it to the meat – otherwise, you risk scrambling the egg and losing texture.
- Brushing with olive oil instead of spraying or drizzling gets you that irresistible golden crust every time.