Sage Onion Chicken Balls (Printable)
Bite-sized chicken balls with sage and caramelized onion, baked golden. 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 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
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly oil to prevent sticking.
02 - In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté diced onion for 3 to 4 minutes, until translucent. Add minced garlic and cook an additional minute. Set aside to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, chopped sage, thyme, salt, pepper, and nutmeg if using.
04 - Add breadcrumbs and beaten egg to the mixture. Mix gently just until all ingredients are evenly incorporated. Avoid overmixing to ensure tenderness.
05 - With dampened hands, form the mixture into approximately 20 balls, each about one heaping tablespoon. Arrange them evenly on the prepared tray.
06 - Brush or drizzle the remaining olive oil over each ball for even browning.
07 - Bake in the preheated oven for 20 to 25 minutes, turning the balls halfway through, until golden brown and internal temperature reaches 165°F (74°C).
08 - Serve warm as an appetizer, with dipping sauces, or as part of a main course.
# Cooking Tips:
01 -
- It sneaks a bold herby flavor into every bite without overwhelming the chicken.
- I was amazed at how they stay juicy, even if forgotten in the oven for a few extra minutes (don’t ask).
02 -
- Skipping the onion sauté leads to unpleasant crunchy bits in the final dish (trust me, I learned the hard way).
- Gently mixing the meat is key—overworking it makes the texture tough instead of light.
03 -
- Using thigh meat makes an enormous difference—breast meat dries out quickly here.
- Don’t skip the olive oil on top; it’s the secret to keeping the crust golden but not tough.