Sage Onion Chicken Balls (Printable)

Baked chicken balls with fresh sage, sautéed onion and garlic; quick, gluten-free option available.

# 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 - Optional: pinch of nutmeg

→ Binders

09 - 2/3 cup breadcrumbs, use gluten-free if desired
10 - 1 large egg, lightly beaten

→ For Baking

11 - 2 tablespoons olive oil

# How to Cook:

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 to 4 minutes until softened, then add garlic and cook for 1 minute longer. Allow mixture to cool slightly.
03 - In a large mixing bowl, add ground chicken, sautéed onion and garlic, sage, thyme, salt, black pepper, and optional nutmeg.
04 - Add breadcrumbs and beaten egg to the bowl. Gently mix until just combined, avoiding overmixing.
05 - With damp hands, shape the mixture into balls, each about 1 heaping tablespoon in size. Place evenly on the prepared baking tray.
06 - Brush or drizzle the chicken balls with the remaining tablespoon of olive oil.
07 - Bake in the preheated oven for 20 to 25 minutes, turning halfway, until chicken balls are golden brown and fully cooked (internal temperature should reach 165°F).
08 - Serve chicken balls hot with your choice of dip or as part of a meal.

# Expert Advice:

01 -
  • These chicken balls stay juicy inside, thanks to a little trick I learned with onions and fresh sage.
  • No frying required—just shape, bake, and enjoy, with gluten-free options if needed.
02 -
  • Packing the mix too tightly or overworking it makes these tougher than they should be—handle them gently for the best texture.
  • Sautéing the onions first might seem like an extra step, but it ensures every bite is sweet and soft rather than chewy or raw.
03 -
  • Let the mixture rest while the oven heats so the breadcrumbs can soak up every flavor.
  • The trick to rolling perfect balls is damp hands and a gentle squeeze—it’s what keeps them light, not dense.

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