Sage Onion Chicken Balls (Printable)
Golden baked chicken balls with sage, sautéed onion and thyme — an easy British-inspired crowd-pleaser.
# What You'll Need:
→ Meats
01 - 1 pound ground chicken (preferably thigh meat)
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 garlic cloves, minced
→ Herbs & Spices
04 - 2 tablespoons freshly chopped sage or 1 tablespoon dried sage
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon dried thyme
08 - Pinch of 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
# Directions:
01 - Preheat oven to 400°F. 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 cook 1 minute longer. Allow mixture to cool slightly.
03 - In a large mixing bowl, combine ground chicken, sautéed onion and garlic, sage, thyme, salt, black pepper, and optional nutmeg.
04 - Add breadcrumbs and lightly beaten egg. Gently mix until just combined to avoid overworking the mixture.
05 - With damp hands, shape the mixture into balls, each about 1 heaping tablespoon in size, and arrange on the prepared baking tray.
06 - Brush or drizzle the remaining olive oil over the surface of the formed balls.
07 - Bake for 20 to 25 minutes, turning halfway, until balls are golden brown and the internal temperature reaches 165°F.
08 - Serve hot with your choice of dip or as part of a meal.
# Expert Advice:
01 -
- This is the kind of recipe you slip into your repertoire because it truly delivers juicy, flavorful bites every single time.
- It works perfectly as both an easy appetizer and a main, so you never have to overthink your dinner plans again.
02 -
- Once, I rushed and mixed too vigorously and ended up with tough chicken balls — always use a gentle hand!
- Sautéing the onion and garlic is a game changer for flavor and texture, so don't skip this even though it’s tempting.
03 -
- If your hands get sticky as you roll, keep a bowl of water nearby and dip often.
- The final olive oil brush is what gives the balls their golden, craveable crust — don’t be shy with it.