Chicken & Sage Meatballs in a White Wine Butter Sauce
Easy chicken and sage meatballs in a white wine butter sauce. Bake then simmer for a quick, flavorful weeknight meal.
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.
- Mix ground chicken with panko, egg, sage, garlic, shallot, and seasoning, then shape into 12 meatballs and bake 15 minutes.
- Make the sauce in pan with butter, sage, garlic, flour, white wine, and chicken broth, then simmer with meatballs until thick and cooked.
- Key tips: check internal temp 165°F, avoid overmixing, you can swap proteins and make gluten free swaps for sauce and crumbs.
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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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Frequently Asked Questions
Can I use a different meat instead of ground chicken?
Yes. Ground turkey, pork, beef, or a mix work. Fattier meats like pork or beef will be juicier. Adjust seasoning to taste and watch cook time, since beef or pork can take a bit longer.
How do I keep the meatballs from falling apart?
Use the egg and panko as binders and mix only until combined. Avoid overworking the meat. Chill the formed meatballs 10 to 20 minutes before baking or searing to help them hold their shape.
Can I pan-fry the meatballs instead of baking them?
Yes. Heat a splash of oil over medium. Brown meatballs 2 to 3 minutes per side, then add the sauce and simmer until internal temp reaches 165°F. Browning gives extra flavor.
Is white wine required for the sauce? What can I use instead?
Wine adds brightness but is not required. Substitute an equal amount of chicken broth plus 1 teaspoon lemon juice, or use a nonalcoholic white wine. If you use vinegar, dilute it with broth and taste as you go.
How can I make this recipe gluten free?
Use gluten-free panko or crushed gluten-free crackers in the meatballs. For the sauce, replace the flour roux with a cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce until thickened.
How do I know when the meatballs are done?
The safe internal temperature for chicken meatballs is 165°F (74°C). You can also check that juices run clear and there is no pink at the center. After baking 15 minutes, simmer in sauce 5 to 7 minutes to finish.
Can I make the meatballs ahead or freeze leftovers?
Yes. Cooked meatballs keep 3 to 4 days in the fridge. Freeze cooked or raw meatballs up to 3 months in an airtight container. Thaw in the fridge overnight and reheat gently in the sauce or a 350°F oven.
What should I serve with these meatballs?
They pair well with pasta, polenta, mashed potatoes, rice, or crusty bread to soak up the sauce. Finish with grated Parmesan or fresh parsley for brightness.
Can I use a different meat instead of ground chicken?
Yes. Ground turkey, pork, beef, or a mix work. Fattier meats like pork or beef will be juicier. Adjust seasoning to taste and watch cook time, since beef or pork can take a bit longer.
How do I keep the meatballs from falling apart?
Use the egg and panko as binders and mix only until combined. Avoid overworking the meat. Chill the formed meatballs 10 to 20 minutes before baking or searing to help them hold their shape.
Can I pan-fry the meatballs instead of baking them?
Yes. Heat a splash of oil over medium. Brown meatballs 2 to 3 minutes per side, then add the sauce and simmer until internal temp reaches 165°F. Browning gives extra flavor.
Is white wine required for the sauce? What can I use instead?
Wine adds brightness but is not required. Substitute an equal amount of chicken broth plus 1 teaspoon lemon juice, or use a nonalcoholic white wine. If you use vinegar, dilute it with broth and taste as you go.
How can I make this recipe gluten free?
Use gluten-free panko or crushed gluten-free crackers in the meatballs. For the sauce, replace the flour roux with a cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce until thickened.
How do I know when the meatballs are done?
The safe internal temperature for chicken meatballs is 165°F (74°C). You can also check that juices run clear and there is no pink at the center. After baking 15 minutes, simmer in sauce 5 to 7 minutes to finish.
Can I make the meatballs ahead or freeze leftovers?
Yes. Cooked meatballs keep 3 to 4 days in the fridge. Freeze cooked or raw meatballs up to 3 months in an airtight container. Thaw in the fridge overnight and reheat gently in the sauce or a 350°F oven.
What should I serve with these meatballs?
They pair well with pasta, polenta, mashed potatoes, rice, or crusty bread to soak up the sauce. Finish with grated Parmesan or fresh parsley for brightness.
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