Description
These Baked Sage Chicken Meatballs are a delightful combination of juicy chicken and aromatic sage, creating a savory experience with every bite. The crispy exterior gives way to a tender, flavorful center, making them a perfect addition to any meal or snack.
Ingredients
- Chicken: 1 pound ground chicken
- Herbs: 2 tablespoons fresh sage, finely chopped
- Binders: 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Oil: 1 tablespoon olive oil (for greasing)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, chopped sage, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper.
- Mix the ingredients until just combined, being careful not to overmix.
- Using your hands, form the mixture into 1-inch meatballs and place them on a greased baking sheet.
- Drizzle the meatballs lightly with olive oil for added crispiness.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let them rest for 5 minutes before serving.
Notes
- Make-ahead: You can prepare the meatballs a day in advance and store them in the refrigerator before baking.
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Ground turkey or pork can be used instead of chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dishes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 1 gram
- Sodium: 300 milligrams
- Fat: 12 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 70 milligrams
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