These baked Sage Chicken Meatballs are so flavorful and tender and packed with protein! Made with ground chicken, fresh sage leaves, and parmesan cheese. The best part is that these meatballs bake in the oven so they can get nice and brown while you make the rest of dinner!
As a dietitian, I prioritize eating enough protein and I prefer to use lean meats when I can! Meatballs made with ground chicken are lower in saturated fats and cholesterol than beef or pork. And making them with flavors that pair well with poultry like sage, lemon, and parmesan just takes it over the top on the delicious-ness scale!
I love serving these with my Creamy Parmesan Orzo with Fresh Spinach & Mushrooms. It's made without heavy cream, but still has a delicious creamy texture.
If you want more recipes like this, try my Gluten-Free Turkey Meatballs!
Jump to:
- Why You'll Love this Recipe
- Key Ingredient Notes and Substitutions
- How to Make Chicken Sage Meatballs
- Video of How to Make Chicken Sage Meatballs
- Dietitian Tip
- Substitutions
- Variations
- How to Serve Sage Chicken Meatballs
- Storage for Sage Chicken Meatballs
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
Why You'll Love this Recipe
- Quick & Easy - with minimal chopping, these chicken meatballs only take 5 minutes of prep.
- Freeze Great - make them ahead of time and freeze them for an easy option next time you’re having a busy week.
- Nutrition - these meatballs are made with ground chicken, a high-quality lean protein that provides iron, phosphorus, selenium, and zinc. Chicken is also high in B vitamins which have been shown to play a role in brain health.
- Versatile - once you have a batch cooked, you can serve them in so many different ways. With tomato sauce or green pasta sauce and pasta, creamy mushroom orzo, or tzatziki with a squeeze of lemon for a Greek influence.
Key Ingredient Notes and Substitutions
These chicken meatballs use simple ingredients. Below are some ingredient notes. Check the recipe card for exact ingredient measurements.
- Ground Chicken Breast - a lean protein that is the base of this meatball recipe. You can use light meat or dark meat - whichever you prefer. I use light meat because it's a bit leaner and the other flavors in this recipe lift it so it doesn't taste bland.
- Fresh Sage - you can find fresh sage in the produce section at most grocery stores in the fall. It has an earthy and slightly peppery flavor with hints of eucalyptus. It goes great with poultry and citrus which is one of the reasons I love adding lemon juice to this recipe.
- Fresh Parsley - if you don't like parsley, use a different herb! There are so many that pair well with fresh sage - thyme leaves, basil, or rosemary are great options.
- Parmesan Cheese - grated parmesan cheese adds lots of flavor and helps bind the meatballs together as the parmesan melts in the oven. If possible, buy a block of parmesan and grate it yourself.
- Panko Breadcrumbs - when it comes to meatball ingredients, you need something to bind it together and help keep them moist. In this recipe, I use Panko bread crumbs which have a light and airy texture. They let the sharp parmesan cheese and earthy sage shine through!
- Egg - egg also binds the meatballs so you don't get a crumbly end result.
- Extra Virgin Olive Oil - just a drizzle of olive oil adds moisture (no one wants tough meatballs)! Olive oil also adds heart-healthy fats that support brain health and hormone health.
- Lemon Juice - fresh lemon juice adds moisture and acid that helps to tenderize the chicken. It also pairs nicely with the fresh sage and parmesan!
- Garlic Powder & Onion Powder - for an extra boost of flavor. If you have time, you can use minced shallot or onion and garlic instead! See substitutions section for suggestions of amounts.
- Salt & Black Pepper - a pinch of salt and black pepper is all you need to tie it all together.
How to Make Chicken Sage Meatballs
Below are the instructions for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 400℉ (200°C). Prep a baking sheet with a piece of parchment paper sprayed with cooking spray. Chop the fresh sage and parsley. In a large mixing bowl, combine all the ingredients including chicken, egg, breadcrumbs, parmesan, sage, parsley, garlic & onion powder, salt & pepper, olive oil, and lemon juice.
- Step 2: Mix to combine using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Careful not to overmix - just mix until everything is combined. Overmixing will result in tough meatballs.
- Step 3: Scoop about 2 tablespoon of the meat mixture at a time and form into balls on the prepared sheet pan. Continue until you have 18 meatballs.
- Step 4: Use your hands to shape the meatballs, wetting your hands with water to make them less sticky. Brush or spray the tops with a little more olive oil (optional). Bake in the oven for 25-30 minutes. The meatballs are done cooking when the internal temperature reaches 165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs and the oven.
Hint: To keep all the meatballs the same size and make it easier, use a cookie scoop to measure them.
Video of How to Make Chicken Sage Meatballs
Here's a video of how to make this recipe that I hope is helpful!
Dietitian Tip
Chicken is a high-quality lean protein that contains all 9 essential amino acids which are the building blocks of protein. It also contains important nutrients like B vitamins that support brain health, zinc, iron, and phosphorus. And as far as cost goes, chicken is an affordable protein that can be found at most grocery stores. Make easy recipes like these chicken meatballs to add more of this lean protein in your diet!
Substitutions
Below are some ideas for ingredient substitutions for these chicken meatballs.
- Ground Meat - if you aren't a fan of ground chicken, you can use ground turkey ground beef, or ground pork instead. Or do a mixture of 2 of these ground meats.
- Oat Flour - you can substitute breadcrumbs with either quick oats for oat flour. You could also sub with almond flour or use gluten-free breadcrumbs.
- Fresh Onion and Garlic - finely diced or grated yellow onion or shallot and minced garlic helps add moisture to the meatball mixture, but it does take a bit of extra time which is why I use garlic powder & onion powder in this recipe. But if you have the time, feel free to use use fresh onion and garlic (or a garlic shallot mixture). I recommend ⅓ cup finely chopped or grated onion and 2 cloves of garlic minced.
- Dried Herb - don’t have fresh sage & parsley in a pinch? No worries! Use dried herbs instead! As a general rule, you’ll use ⅓ the amount of a dried herb as fresh.
Variations
One of the best things about these Sage Chicken Meatballs is you can customize to your taste! Below are some ideas, but feel free to get creative.
- Spicy - if you want to give these meatballs a kick, add a little crushed red pepper flakes to the meat mixture.
- Rosemary Chicken Meatballs - turn them into a rosemary version by replacing half of the sage with fresh rosemary instead.
- Tomato Sage Chicken Meatballs - instead of lemon juice, add a tablespoon of tomato paste to give these a tomato flare.
- Dairy Free - make this recipe dairy-free by skipping the parmesan cheese or replacing it with a vegan cheese.
How to Serve Sage Chicken Meatballs
Now that you have a batch of these delicious healthy meatballs, you can serve them in many different ways! Below are some ideas for serving.
- Classic Italian Meal - serve them with your favorite marinara or a simple homemade tomato sauce and pasta. Add in zucchini noodles if you want to get in more veggies!
- In a Grain Bowl - add these in a grain bowl with brown rice, sweet potatoes, or quinoa and your favorite vegetables and sauce. I love adding these on top of my Nourish Bowl recipe.
- In a Cheesy Orzo - these are my favorite to serve with my creamy orzo recipe that comes together in one-pot
- Meatball Sandwich - turn it into a meatball sandwich by cutting these meatballs in half and serving with marinara between two slices of fresh Italian bread.
- On Top of Salad - if you need a protein to add to a salad, these meatballs go great with many salad dressings.
- In a Soup - add these meatballs to an Italian Wedding Soup, Roasted Red Pepper & Tomato Soup, or Butternut Squash Soup. Serve it in a bowl of bread or with sourdough croutons made with diced bread!
- On Homemade Pizza or Flatbread - cut the meatballs into pieces and add on top of homemade pizza or a flatbread with goat cheese and butternut squash or sweet potato!
Storage for Sage Chicken Meatballs
Let the meatballs cool to room temperature before storing.
- Refrigerator - store leftover meatballs in an airtight container for up to 3-4 days. You can store them in the fridge with or without sauce. Reheat on the stovetop in a large skillet on medium heat, in your air fryer, in the oven at 350℉ (177°C), or in the microwave.
- Freezer - store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. To defrost, put the meatballs in the fridge overnight until thawed and then reheat on the stovetop, in the oven at 350℉ (177°C) or in the microwave.
Expert Tips
- Finely chop the fresh herbs so they evenly disperse in the meatballs.
- Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Use a cookie scoop to make evenly-sized meatballs to ensure they cook equally. You can also use an ice cream scoop or a large spoon.
FAQ
While healthy means something different to everyone, these meatballs are a nutrient-rich option. They contain high-quality lean protein, heart-healthy fats that also support brain health and hormone health, and many other vitamins and nutrients including B vitamins, iron, zinc, calcium, and phosphorus. This is a high-protein recipe and contains no added sugars.
Great question! If you want to make these gluten-free, use rolled oats or gluten-free breadcrumbs in place of the panko breadbrumbs.
Absolutely! If you prefer ground turkey, that totally works here.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Sage Chicken Meatballs:
Want to Learn About Nutrition?
Here are some of my educational articles you may enjoy:
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📖 Recipe
Baked Chicken Sage Meatballs with Parmesan & Lemon
Equipment
Ingredients
- 1 lb ground chicken
- 1 egg
- ½ cup Panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 tablespoon fresh sage, chopped
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder or 2 cloves finely minced garlic
- ½ teaspoon onion powder or ⅓ cup finely chopped yellow onion or shallot
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉ (200°C). Prep a baking sheet with a piece of parchment paper sprayed with cooking spray. Chop the fresh sage and parsley.
- In a large mixing bowl, combine all the ingredients including chicken, egg, breadcrumbs, parmesan, sage, parsley, garlic & onion powder, salt & pepper, olive oil, and lemon juice.
- Mix to combine using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Careful not to overmix - just mix until everything is combined. Overmixing will result in tough meatballs.
- Scoop about 2 tablespoon of the meat mixture at a time and form into balls on the prepared sheet pan. Continue until you have 18 meatballs.
- Use your hands to shape the meatballs, wetting your hands with water to make them less sticky. Brush or spray the tops with a little more olive oil (optional).
- Bake in the oven for 25-30 minutes. The meatballs are done cooking when the internal temperature reaches 165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs and the oven.
- Hint: To keep all the meatballs the same size and make it easier, use a cookie scoop to measure them.
Video
Notes
- Finely chop the fresh herbs so they evenly disperse in the meatballs.
- Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Refrigerator - store leftover meatballs in an airtight container for up to 3-4 days. You can store them in the fridge with or without sauce. Reheat on the stovetop in a large skillet on medium heat, in your air fryer, in the oven at 350℉ (177°C), or in the microwave.
- Freezer - store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. To defrost, put the meatballs in the fridge overnight until thawed and then reheat on the stovetop, in the oven at 350℉ (177°C) or in the microwave.
Nutrition
Sources: National Chicken Council
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