Sage Onion Chicken Balls (Printable)
Baked chicken balls with sage, sweet onion and thyme — crispy outside, tender inside; gluten-free breadcrumb option available.
# What You Need:
→ Meats
01 - 1.1 pounds 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 salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch of nutmeg, optional
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free if desired)
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 lightly grease with olive oil.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and cook 1 minute longer. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, chopped sage, dried thyme, salt, black pepper, and optional nutmeg.
04 - Add breadcrumbs and beaten egg to the chicken mixture. Mix gently until ingredients are just combined, taking care not to overwork the mixture.
05 - With damp hands, portion the mixture into balls using approximately 1 heaping tablespoon for each. Place evenly spaced on the prepared baking tray.
06 - Brush or drizzle each chicken ball with the remaining tablespoon of olive oil.
07 - Bake for 20 to 25 minutes, turning the balls halfway through, until golden brown and fully cooked. Internal temperature should reach 165°F.
08 - Serve hot as an appetizer, main course, or alongside your chosen accompaniments.
# Expert Advice:
01 -
- These chicken balls are so tender inside thanks to a trick with sautéed onions.
- They’re gluten-free adaptable and the easy prep makes them perfect for a busy weeknight or spontaneous gatherings.
02 -
- If you overmix the chicken mixture, the balls turn dense—mix just until combined.
- Sautéing the onions first keeps them soft, so you never bite into anything raw.
03 -
- Wet your hands before shaping to prevent sticking and create smoother rounds.
- A single pinch of nutmeg lifts the flavor unexpectedly—don’t skip it if you have some on hand.