Sage Onion Chicken Balls (Printable)
Herb-scented chicken balls with sage and caramelized onion—baked until golden, great as an appetizer or main.
# Ingredient List:
→ 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 of nutmeg, optional
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free if needed)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with oil.
02 - Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add garlic and cook 1 minute longer, then remove from heat and cool slightly.
03 - In a large mixing bowl, place ground chicken, the sautéed onion and garlic, sage, thyme, salt, black pepper, and nutmeg if using.
04 - Incorporate breadcrumbs and the beaten egg. Mix gently until just combined to maintain tenderness.
05 - With damp hands, form the mixture into evenly-sized balls, using about one heaping tablespoon of mixture per ball. Arrange on the prepared tray.
06 - Brush or drizzle the remaining tablespoon of olive oil over the chicken balls. Bake for 20 to 25 minutes, turning halfway, until evenly golden and the internal temperature reaches 165°F (74°C).
07 - Serve warm, accompanied by your preferred dip or as part of your meal.
# Expert Tips:
01 -
- Mixing the onion and garlic with sage quietly creates the kind of aroma that makes everyone wander into the kitchen to ask what’s cooking.
- They’re equally perfect for a casual dinner or a party platter—the leftovers reheat beautifully too.
02 -
- More than once, I’ve made the mistake of skipping cooling the onions—they’ll start cooking the egg and the texture goes off.
- I thought chicken breast would work just as well, but the result was dry—thigh meat really does make all the difference.
03 -
- If you want extra-golden balls, give them a quick broil at the end.
- Chopping the sage as fine as possible means every bite gets that herbal punch.