Sage Onion Chicken Balls (Print Version)
Baked chicken balls with sage, sautéed onion and thyme; gluten-free breadcrumb option. Serve warm.
# What You Need:
→ Meats
01 - 1.1 pounds ground chicken, preferably from 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 - pinch of nutmeg, optional
→ Binders
09 - 2/3 cup breadcrumbs (use gluten-free breadcrumbs if needed)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil, divided
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease with oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic and continue cooking for 1 minute. Remove from heat and let 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 bowl. Gently mix until all ingredients are just combined; take care not to overmix.
05 - With damp hands, form the mixture into balls using about 1 heaping tablespoon per ball. Place the balls on the prepared baking sheet.
06 - Brush or drizzle the remaining 1 tablespoon olive oil over the chicken balls. Bake for 20 to 25 minutes, turning once halfway through, until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Serve hot with your preferred dipping sauce or as part of a main meal.
# Expert Advice:
01 -
- The chicken balls stay incredibly juicy and herbal, and you get all that flavor in a single bite—almost like discovering the best part of a roast in miniature.
- They're as easy to serve beside greens or tucked in a wrap as they are to hand out at a party, which is why I rely on them when guests are last minute.
02 -
- If you skip letting the onion cool before mixing, you'll end up with accidental scrambled eggs in your mix—made that mistake once!
- Adding the breadcrumbs gradually, instead of dumping them all at once, lets you adjust and keep the texture just right—too much and the result is disappointingly dense.
03 -
- Letting the mixture rest for 5 minutes before shaping allows the breadcrumbs to soak up any juices and makes a world of difference to the texture.
- A squeeze of lemon over the hot chicken balls right out of the oven lifts all the flavors and makes them sing.