Sage Onion Chicken Balls (Printable)

Golden-baked chicken balls with sage and sautéed onion — quick, easy and gluten-free adaptable.

# 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 ground 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, divided

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until softened. Add minced garlic and cook for 1 minute more. Allow mixture to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, chopped sage, thyme, salt, pepper, and optional nutmeg.
04 - Incorporate breadcrumbs and lightly beaten egg. Gently mix until just combined, ensuring not to overmix.
05 - With damp hands, form the mixture into balls, using approximately 1 heaping tablespoon each. Arrange evenly on the prepared tray.
06 - Brush or drizzle the remaining olive oil over the balls. Bake for 20–25 minutes, turning halfway, until golden brown and cooked through (internal temperature should reach 165°F).
07 - Serve hot, accompanied by your preferred dipping sauce or as part of a meal.

# Expert Advice:

01 -
  • They turn humble chicken into irresistibly juicy little bites—great for sneakily impressing guests or even just yourself.
  • Minimal fuss to make and the sage adds such a lovely aromatic lift that people always ask what the secret ingredient is.
02 -
  • The first time I made these, I learned the hard way that overmixing turns them tough—go gently as soon as you add egg and crumbs.
  • Baking instead of frying keeps them lighter and ensures every ball cooks evenly without babysitting a skillet.
03 -
  • Let the onion and garlic cool fully before mixing—otherwise, the egg can scramble and change the texture.
  • If the mix feels sticky, dampen your hands with cold water—it’s the trick to smooth, evenly shaped balls.

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