Baked Sage Chicken Meatballs with Parmesan Orzo is one of my favorite cozy dinners. The tender, oven-baked chicken meatballs are seasoned with fresh sage and garlic, creating a delightful flavor that fills your kitchen with warmth. Served over creamy Parmesan orzo, this dish is finished with a zest of lemon and fresh parsley, making it a complete meal that is both comforting and delicious.

Why You’ll Love This Baked Sage Chicken Meatballs

There are countless reasons to enjoy Baked Sage Chicken Meatballs. First, they are incredibly flavorful, thanks to the fresh sage and garlic that infuse the meatballs with a savory essence. Second, they are a healthy dinner option, being low in calories and high in protein—perfect for those looking for a nutritious meal. Third, they are easy to make, making them a go-to recipe for busy weeknights.

Fourth, these meatballs are gluten-free, catering to various dietary needs. Fifth, they are family-friendly, appealing to both kids and adults alike. Finally, they hold up wonderfully for meal prep, allowing you to enjoy a delicious homemade dinner throughout the week. With so many benefits, it’s no wonder this Chicken Meatballs with Sage Recipe is a favorite in my household.

Ingredients for Baked Sage Chicken Meatballs

Gather these items:

1 lb (450 g) ground chicken
2 tablespoons fresh sage, finely chopped
3 cloves garlic, minced
1/2 cup (75 g) yellow onion or 1 large shallot, finely minced
1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
1/2 cup (30 g) breadcrumbs (panko or Italian-style)
1 large egg
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup (200 g) dry orzo pasta
2 1/2 cups (600 ml) chicken broth
2 tablespoons unsalted butter
1 tablespoon lemon juice (plus more to taste)
2 tablespoons fresh parsley, chopped

How to Make Baked Sage Chicken Meatballs Step-by-Step

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine ground chicken, chopped sage, minced garlic, minced onion or shallot, Parmesan, breadcrumbs, egg, olive oil, salt, and pepper. Mix gently just until combined.
Step 3: Roll the mixture into 16–18 evenly sized meatballs and place them on the prepared baking sheet, spaced slightly apart.
Step 4: Bake for 18–22 minutes, or until the meatballs are lightly golden and cooked through with an internal temperature of 165°F (74°C).
Step 5: While the meatballs bake, bring the chicken broth to a gentle boil in a medium saucepan. Add the orzo and cook, stirring often, until tender and most of the liquid is absorbed, about 8–10 minutes.
Step 6: Reduce the heat to low and stir in the butter and Parmesan until the orzo becomes creamy. Add a splash of broth if needed to loosen the texture.
Step 7: Stir in the lemon juice, then taste and adjust salt and pepper as needed.
Step 8: Spoon the Parmesan orzo into bowls, top with baked sage chicken meatballs, and finish with parsley and extra Parmesan. Serve warm.

Pro Tips for the Perfect Baked Sage Chicken Meatballs

Keep these in mind:

Make sure not to overmix the meatball mixture; this will keep them tender.
Use fresh sage for the best flavor, but dried sage can also be used in a pinch.
For an extra kick, consider adding crushed red pepper flakes to the mixture.
These are Healthy Baked Sage Chicken Meatballs, so feel free to swap in low-fat cheese options!

Best Ways to Serve Baked Sage Chicken Meatballs

There are many delightful ways to enjoy Baked Chicken Meatballs with Sage. Pair them with a side of steamed vegetables for a wholesome meal, or serve them atop a bed of fresh greens to create a hearty salad. Additionally, they make for a fantastic filling in whole-grain wraps or pita bread!

How to Store and Reheat Baked Sage Chicken Meatballs

You can store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in the microwave or warm them in the oven until heated through. This makes them perfect for Sage Chicken Meatballs for Meal Prep during busy weeks!

Frequently Asked Questions About Baked Sage Chicken Meatballs

What’s the secret to perfect Baked Sage Chicken Meatballs?

The secret lies in using fresh herbs and not overmixing the meat. This ensures the meatballs remain tender and full of flavor, making them savory sage chicken meatballs that everyone will enjoy.

Can I make Baked Sage Chicken Meatballs ahead of time?

Absolutely! You can prepare the meatballs and store them uncooked in the fridge for up to 24 hours. Just bake them when you’re ready to enjoy this easy baked sage chicken meatballs recipe.

How do I avoid common mistakes with Baked Sage Chicken Meatballs?

To avoid dryness, ensure not to overbake the meatballs. Use a meat thermometer to check for doneness at 165°F (74°C), and always allow them to rest briefly before serving.

Variations of Baked Sage Chicken Meatballs You Can Try

If you want to mix things up, try adding other herbs such as thyme or rosemary for a different flavor profile. You can also swap out ground chicken for turkey or even make gluten-free baked sage chicken meatballs using almond flour instead of breadcrumbs. Another idea is to stuff the meatballs with cheese for a gooey surprise!

For more delicious recipes, check out Korean BBQ Meatballs or Creamy Parmesan Italian Sausage.

Learn more about the health benefits of sage here.

Baked Sage Chicken Meatballs: 5 Reasons to Love Them

Author: basmer
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Baked Sage Chicken Meatballs with Parmesan Orzo is a cozy, flavorful dinner featuring tender oven-baked chicken meatballs seasoned with fresh sage and garlic, served over creamy Parmesan orzo finished with a touch of lemon and parsley.

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, chopped sage, minced garlic, minced onion or shallot, Parmesan, breadcrumbs, egg, olive oil, salt, and pepper. Mix gently just until combined.
Roll the mixture into 16–18 evenly sized meatballs and place them on the prepared baking sheet, spaced slightly apart.
Bake for 18–22 minutes, or until the meatballs are lightly golden and cooked through with an internal temperature of 165°F (74°C).
While the meatballs bake, bring the chicken broth to a gentle boil in a medium saucepan. Add the orzo and cook, stirring often, until tender and most of the liquid is absorbed, about 8–10 minutes.
Reduce the heat to low and stir in the butter and Parmesan until the orzo becomes creamy. Add a splash of broth if needed to loosen the texture.
Stir in the lemon juice, then taste and adjust salt and pepper as needed.
Spoon the Parmesan orzo into bowls, top with baked sage chicken meatballs, and finish with parsley and extra Parmesan. Serve warm.