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–+ servings
chicken sage meatballs on creamy orzo.

Baked Chicken Sage Meatballs with Parmesan & Lemon

Mallory Brown, RDN
These baked Chicken Sage Meatballs are flavorful, 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! 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American
Servings 18 meatballs
Calories 67 kcal

Equipment

Ingredients
  

  • 1 lb ground chicken
  • 1 egg
  • ½ cup Panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 2 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 kosher 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

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!
Storage
  • 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. 
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!
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 meatballCalories: 67kcalCarbohydrates: 2gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 9gMonounsaturated Fat: 1gTrans Fat: 9gCholesterol: 37mgSodium: 137mg
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