These Baked Sage Chicken Meatballs are quick and easy to make making them perfect for a weeknight meal.
These meatballs are tender, juicy, and full of flavor. They are great for more than just a plate of spaghetti and Chunky Garden Pasta Sauce.
Try adding these flavorful meatballs to soups and casseroles, creating meatball subs, or serving them as an appetizer. They are also delicious topped with this delicious Pesto without Basil or this Apricot Barbecue Sauce.
Here are some other meatball recipes you will want to try: chicken pineapple meatballs, chicken apple meatballs, Italian sausage and ground beef meatballs.
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Why You Will Love This Recipe
- These meatballs are super easy to make and are mixed together in one bowl.
- They are baked in the oven leaving your stovetop free for the rest of your meal.
- Line your baking pan with foil or parchment paper to make clean-up a breeze.
Recipe Ingredients
You will need the following ingredients to make these Baked Sage and Chicken Meatballs.
Chicken Meatballs
Breadcrumbs: Breadcrumbs help bind the meatballs together and absorb moisture to create more tender meatballs.
Grated Onion: When grating the onion, leave the root end intact so you will have something to hold onto while grating.
Grating the onion produces a lot of liquid. Place your grater on a cutting board that has a channel around the edge to catch all of the juices. Pour the juice in with the grated onion.
Parmesan Cheese: Use freshly grated parmesan for the best flavor and texture. Not the dry stuff that comes in a green can.
Egg: The egg helps to bind the meatball together and adds additional fat, moisture, and flavor.
Brown Butter Sauce
Unsalted Butter: Use unsalted butter. Salted butter tends to foam more, which makes it harder to accurately gauge the color of the butter as it browns.
Fresh Sage Leaves: I would be sure to use fresh sage and not try to substitute dried sage.
Garlic: If you don't have fresh garlic you can substitute ⅛ teaspoon of granulated garlic.
See the recipe card for full information on ingredients and quantities.
Browned butter makes everything better. Try these Brown Butter Pecan Scones, these Sourdough Snickerdoodles, these Nutella Raspberry Brownies, or this One-Bowl Banana Bread and let me know if you agree.
Substitutions and Variations
Ground Chicken: If you can't find ground chicken you can either substitute ground turkey or ask your butcher to grind ½ a pound of chicken breasts and ½ a pound of chicken thighs together.
Garlic: If you don't have fresh garlic you can substitute ¼ teaspoon of granulated garlic.
Sage: Sage is one of my favorite herbs to use in the fall and winter. You can substitute dried sage for fresh sage. If using dried sage you will want to cut the amount in half. Sage has an earthy slightly peppery flavor.
Step by Step Directions
Step 1: Preheat the oven to 400°F (200°C).
Add the ground chicken, bread crumbs, onion, parmesan, egg, garlic, sage, salt, and black pepper to a large bowl.
Step 2: Mix with your hands until just combined.
Tip: Do not overwork the meatballs. Mixing the ingredients by hand allows you to ensure the ingredients are combined completely without overworking the mixture. Overworking the meat mixture creates tight tough meatballs.
Step 3: Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.
Line a large sheet pan with foil and spray with nonstick spray. Space the meatballs about ½ inch apart on the sheet pan. Bake for 18-20 minutes.
Meatballs are done when they reach an internal temperature of 165°F (74°C). You can also cut a meatball in half to make sure the meat is no longer pink.
Step 4: While the meatballs are baking, add the butter to a large light-colored saucepan and melt over medium heat.
Step 5: Add the sage leaves and minced garlic. The butter will foam up a bit and then subside. Lightly browned specks will begin to form at the bottom of the pan.
Stir and cook the mixture until the butter has turned a very light brown color and the sage leaves have become crispy. About 5 minutes. Watch carefully the butter can go from perfectly browned to burnt in moments.
Season with salt and pepper.
Step 6: When the meatballs have finished baking, serve them basted with the browned butter sage sauce.
Serving Suggestions
These meatballs can be served as appetizers or turn them into a meal. I really like to serve them mixed with cheese ravioli, sauteed spinach and topped with shredded parmesan cheese.
A crisp salad, like this Kale Apple Salad, makes the perfect accompaniment.
Make-Ahead, Storage, and Freezing Instructions
Make-Ahead: Shape the meatballs and place them in a casserole dish or on a rimmed baking sheet, being careful to not squish them together. Cover with foil or plastic wrap and refrigerate for up to one day. When ready, bake according to the directions in the recipe below.
Storing: Store leftover meatballs in an air-tight container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or the microwave.
Freezing Uncooked Meatballs
- Place the meatballs on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for a couple of hours until the meatballs have frozen.
- Transfer the meatballs to a zip-top bag and label it with the contents and date.
- Uncooked meatballs can be stored in the freezer for up to one month.
- Thaw meatballs in the refrigerator overnight before following one of the cooking methods described below.
Learn The Best Ways to Cook Frozen Meatballs.
Freezing Cooked Meatballs
- After cooling the meatballs place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for a couple of hours until the meatballs have frozen.
- Transfer the meatballs to a zip-top bag and label it with the contents and date.
- Meatballs can be stored in the freezer for up to three months.
To Reheat Frozen Cooked Meatballs: Frozen meatballs can be thawed overnight in the refrigerator and reheated in a simmering sauce or warm oven for 10 to 15 minutes. Meatballs can also be reheated directly from the freezer in a simmering sauce or warm oven for 15 to 20 minutes.
Recipe FAQs
Yes. Shape the meatballs and place them in a casserole dish or on a rimmed baking sheet, being careful to not squish them together. Cover and refrigerate for up to one day.
Meatballs become tough when they are overworked, formed into too tight of balls, or are overcooked.
Don't over-mix the ingredients. Remember the mixture will continue to mix together when you are rolling it into balls.
Yes, you can substitute ground turkey for ground chicken. The cooking time will be the same.
Brown butter is a French sauce known as beurre noisette which translates to hazelnut butter. As the butter is heated water evaporates and the milk solids caramelize on the bottom of the pan. These caramelized milk solids give brown butter its characteristic nutty flavor.
Expert Tips
- If you can't find ground chicken you can either substitute ground turkey or ask your butcher to grind ½ a pound of chicken breasts and ½ a pound of chicken thighs together.
- To test and adjust the seasoning, microwave a small amount of the meatball mixture until it is fully cooked. Taste and adjust seasoning if necessary.
- To keep the meatballs from sticking to your hands when rolling them into balls, spray your hands with a little nonstick cooking spray or coat them in a little oil.
- Do not overwork the meatballs. Mixing the ingredients by hand allows you to ensure the ingredients are combined completely without overworking the mixture. Overworking the mixture creates tight tough meatballs.
- Shape into evenly sized meatballs so that they all cook at the same rate.
- Use a light-colored pan to brown the butter. A light-color pan will make it easier to gauge the color of the butter as it browns.
- Brown butter sauce can go from perfect to burnt very quickly. Once the butter starts to brown stir constantly. When the butter begins to smell nutty remove the pan from the heat and pour the sauce into a separate container. This will ensure that residual heat doesn't cause it to burn.
- Use unsalted butter. Salted butter tends to foam more, which makes it harder to accurately gauge the color of the butter as it browns.
More Easy Dinner Ideas
Thanks for Reading!
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📖 Recipe
Baked Sage Chicken Meatballs
Equipment
- large mixing bowl
Ingredients
Baked Sage Chicken Meatballs
- 1 lb of ground chicken
- ½ cup breadcrumbs
- ½ cup shredded onion ½ a large onion
- ¼ cup Parmesan cheese grated
- 1 large egg
- 2 cloves of garlic minced
- 2 tablespoon fresh sage minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Brown Butter Sage Sauce
- ½ cup unsalted butter sliced into 6 pieces
- 8 fresh sage leaves cut into ribbons
- 1 clove garlic minced
- salt and pepper
Instructions
Baked Sage Chicken Meatballs
- Preheat the oven to 400 degrees Farenheight.
- In a large bowl mix together the 1 lb of ground chicken, ½ cup breadcrumbs, ½ cup shredded onion, ¼ cup Parmesan cheese, 1 large egg, 2 cloves of garlic, 2 tablespoon fresh sage, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper.
- Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.
- Line a large sheet pan with foil and spray with nonstick spray. Space the meatballs about ½ inch apart on the sheet pan. Bake for 18-20 minutes. Meatballs are done when they reach an internal temperature of 165 degrees Farenheight. You can also cut a meatball in half to make sure the meat is no longer pink.
Brown Butter Sage Sauce
- While the meatballs are baking, add the ½ cup unsalted butter to a large light-colored saucepan and melt over medium heat.
- Add the 8 fresh sage leaves and 1 clove garlic. The butter will foam up a bit and then subside. Lightly browned specks will begin to form at the bottom of the pan.
- Stir and cook the mixture until the butter has turned a very light brown color and the sage leaves have become crispy. About 5 minutes. Watch carefully the butter can go from perfectly browned to burnt in moments.
- Season with salt and pepper.
- When the meatballs have finished baking, serve them basted with the browned butter sage sauce.
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