Sage Onion Chicken Balls (Print View)
Baked chicken balls with sage and sautéed onion—golden and moist, gluten-free option. Ideal for appetizers or a main.
# Ingredient List:
→ 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 - 2.6 ounces breadcrumbs (substitute gluten-free if desired)
10 - 1 large egg, lightly beaten
→ For Baking
11 - 2 tablespoons olive oil
# How to Make:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté diced onion for 3 to 4 minutes until tender. Add minced garlic and sauté for 1 minute more. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, blend ground chicken, sautéed onion and garlic, fresh or dried sage, dried thyme, salt, black pepper, and optional nutmeg until evenly incorporated.
04 - Add breadcrumbs and the lightly beaten egg to the chicken mixture. Mix gently until just combined, avoiding overworking the mixture.
05 - With damp hands, portion approximately 1 heaping tablespoon of mixture per ball. Shape into balls and arrange evenly on the prepared baking tray.
06 - Drizzle or brush the remaining 1 tablespoon olive oil evenly over the chicken balls.
07 - Bake in the center of the oven for 20 to 25 minutes, turning the balls halfway through, until golden and internally cooked through (internal temperature should reach 165°F).
08 - Serve hot as an appetizer or main dish, optionally pairing with dipping sauces or side dishes.
# Expert Advice:
01 -
- The chicken balls stay incredibly juicy thanks to a few little tricks—I'll let you in on them below.
- They're equally at home as party nibbles or tucked inside a lunch wrap, which means leftovers are always a win.
02 -
- I once tried to skip sautéing the onion and ended up regretting the raw crunch—always cook them first for perfect flavor.
- Switching to gluten-free breadcrumbs saved the day when a surprise celiac guest arrived, and nobody could even tell the difference.
03 -
- Mix gently and keep your hands damp to prevent sticking and dense balls—little details add up here.
- Brushing the tops with oil before baking makes them gloriously golden without drying out the chicken.