Indulge in the savory delight of Sage Chicken Meatballs, a culinary symphony that combines the tender juiciness of ground chicken with the earthy aroma of sage. Add lots of crushed garlic and parmesan for a burst of freshness you won't soon forget! Serve with a batch of my quick Lemon Orzo (recipe below), fried sage leaves, and cover with parmesan cheese. Try my Turkey Swedish Meatballs or my Creamy Spinach Turkey Meatballs for similar meatball recipes.
I am a HUGE fan of meatballs, so of course I recommend trying them in almost anything like my Italian Meatball Soup and my Meatball Salad. Try my Jalapeño Cranberry Meatballs as an appetizer for a delicious kick.
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Ingredients for Sage Chicken Meatballs
- Ground Chicken
- Panko Crumbs
- Fresh Sage
- Grated Parmesan
- Egg
- Garlic Cloves
- Onion Powder
- Salt and Pepper
See recipe card for quantities.
Instructions
Preheat your oven to 350F. Line a baking tray with parchment paper and have a small bowl of water at the ready to dip your fingers and help you shake the Sage Chicken Meatballs.
Place all of the ingredients in a large bowl.
Stir the meat mixture until smooth.
Dip your fingers in the bowl of water to prevent the meat from sticking when shaping the meatballs. Shape 24, 1-inch meatballs and place on the prepared baking tray.
Bake the Sage Chicken Meatballs in the preheated 350F oven. Cook for 16-18 minutes or until the internal temperature reaches a minimum of 165F.
Serve the Sage Chicken Meatballs on a bed of Lemon Orzo (recipe below). Top with fried sage and grated parmesan for lots of extra flavor!
Lemon Orzo Recipe
- 2 ½ Cups Chicken Broth
- Juice and Zest of Half a Lemon
- 1 teaspoon Salt
- 1 Cup Orzo
In a medium saucepan, bring the broth, zest, lemon juice and salt to a boil. Reduce the heat and add the orzo to the liquids. Simmer uncovered for 8-10 minutes or until fully cooked.
Substitutions
- Panko - Replace the panko crumbs with the same quantity of bread crumbs.
- Ground Chicken - Replace the ground chicken with ground turkey.
Storage
Store any remaining Sage Chicken Meatballs in an airtight container and refrigerate for 2-3 days. Combine meatballs with portions of the Lemon Orzo and place in the freezer for up to a month for a delicious meal on-the-go.
Recipe
Sage Chicken Meatballs
Ingredients
- 1 pound Ground Chicken
- ¾ cup Grated Parmesan
- ½ cup Panko Crumbs
- 2 tablespoon Fresh Sage finely chopped
- 5 cloves Garlic finely minced
- 1 large Egg
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper. If rolling the meatballs by hand, have a small bowl of water at the ready to dip your fingers in.
- In a large bowl, combine all of the ingredients. Mix well until smooth.
- Dip your fingers in the water to prevent them from sticking to the meat. Shape between 20 and 24, 1-inch meatballs and place them on the prepared baking tray.
- Place in your preheated 350F oven and bake for 16-18 minutes or until the internal temperature of the meatballs reach 165F.
- Serve the cooked meatballs with your favorite pasta and sauce combo, or make a quick batch of my Lemon Orzo. See notes for the recipe.
Video
Notes
- 2 ½ Cups Chicken Broth
- Juice and Zest of Half a Lemon
- 1 teaspoon Salt
- 1 Cup Orzo
