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Chicken & Sage Meatballs in a White Wine Butter Sauce

Chicken & Sage Meatballs in a White Wine Butter Sauce

These Chicken and Sage Meatballs are savory, flavorful, and ridiculously easy to make. This is the perfect dish to show off our flavor-packed Old World Italian Spicy Fennel Herb Seasoning. 

Recipe courtesy of The Bold Appetite.



  • 1 lb ground chicken
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1/3 cup panko breadcrumbs, unseasoned
  • 2 tbsp sage, finely minced
  • 1 egg
  • 3 tbsp butter
  • 10-15 whole sage leaves
  • 4-5 minced garlic cloves
  • 2 tbsp flour
  • 1/3 cup dry white wine
  • 1 cup chicken broth

Preparation Instructions:

Preheat the oven to 400°F.

In a bowl combine ground chicken, minced garlic, minced shallot, Old World Italian Seasoning, panko, sage, and egg. Mix until just combined and form into 12 equally sized balls, and place in an oven safe pan.

Bake for 15 minutes. While meatballs are baking in a large pan over medium to low heat add butter. Once melted add in sage leaves and garlic. Cook for 2-3 minutes until garlic is soft and fragrant.

Add in flour and combine into a roux. Cook roux for 2-3 minutes.

Add wine and cook down for 3-4 minutes.

Add chicken broth, mix to combine. Salt to taste before adding the chicken meatballs to the pan and cook for 5-7 minutes until the meatballs are cooked through and the sauce has thickened.



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