Sage & Onion Chicken Balls

Chicken balls with sage and onion, baked until golden and served in a creamy chicken stock sauce. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @amysheppardfood

Original recipe source

Cook time: 31 minutes

Servings: 12

Ingredients

• 1 tbsp olive oil plus extra for spraying the tray
• 1 large onion finely chopped
• 1 tbsp fresh sage finely chopped, plus extra for sprinkling at the end
• 500 g chicken mince
• 1 large egg
• 30 g fine breadcrumbs
• 2 tbsp butter
• 2 tbsp plain flour
• 500 ml chicken stock
• 2 tbsp cream cheese
• 1 tbsp milk plus extra if needed
• 1 tsp dried parsley

Instructions

1. Preheat the oven to 200°C (180°C fan)/gas 6. Heat the oil in a large frying pan over a medium heat and fry the onion for 5 minutes or until starting to soften. Add the fresh sage and cook for a further minute, then leave to cool slightly. Onion softened and sage cooked briefly; mixture cooled slightly.
2. Put the chicken mince, egg, breadcrumbs and plenty of seasoning in a large mixing bowl and add the cooled onion and sage mixture. Use your hands to mix together, then form into 12 evenly sized balls (a little bigger than a golf ball). Mixture combined and shaped into 12 balls.
3. Place them on a large, lightly oiled baking tray and cook for 20-25 minutes or until golden and cooked through. Chicken balls are golden and cooked through.
4. To make the sauce, melt the butter in a saucepan and add the flour, cooking for 1 minute. Slowly whisk in the chicken stock and bring to a simmer, whisking until it thickens. Stir in the cream cheese until melted, then the milk and parsley, adding a little more milk if you’d like a thinner sauce. Season to taste. Sauce is thickened, creamy, and seasoned.
5. Add the cooked chicken balls to the sauce and toss to coat. Scatter over a little extra fresh sage, if you like. Chicken balls are coated in sauce and ready to serve.