Sage Onion Chicken Balls (Print View)
Golden baked chicken balls with sage and caramelized onion, juicy herb-forward bites for sharing.
# What You'll Need:
→ Meats
01 - 1.1 lb ground chicken (preferably thigh meat)
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 garlic cloves, minced
→ Herbs & Spices
04 - 2 tbsp fresh sage, finely chopped (or 1 tbsp dried sage)
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp dried thyme
08 - Pinch of nutmeg, optional
→ Binders
09 - 2.6 oz breadcrumbs (use gluten-free if desired)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tbsp olive oil
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with 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 sauté an additional minute. Allow to cool slightly.
03 - In a large bowl, combine ground chicken, sautéed onion and garlic, chopped sage, dried thyme, salt, black pepper, and optional nutmeg.
04 - Incorporate the breadcrumbs and beaten egg. Mix gently until just combined; avoid overmixing.
05 - Using damp hands, portion mixture into balls with about 1 heaping tablespoon per ball. Arrange evenly on the prepared tray.
06 - Brush or drizzle remaining olive oil over the chicken balls. Bake for 20 to 25 minutes, turning halfway, until golden brown and internal temperature reads 165°F (74°C).
07 - Serve hot, accompanied by your preferred dip or as part of a main meal.
# Insider Tips:
01 -
- You can taste the freshness in every bite thanks to real herbs and sautéed onions – it feels almost like a secret flavor upgrade.
- They're unfussy, reliable, and a genuine crowd-pleaser whether you serve them as party snacks or tucked inside a wrap for lunch.
02 -
- Skipping the onion-sauté step once left me with crunchy bits and an underwhelming flavor – always cook them first.
- Switching to gluten-free breadcrumbs doesn’t change the texture at all, just remember to check the salt level as some versions are bland.
03 -
- Keep your hands damp when rolling – less sticking, smoother balls, less mess.
- Let the onion mixture cool before adding to the chicken – hot onion cooks the egg too soon, making the texture weird.