Nothing says fall quite like brown butter and sage! These brown butter sage meatballs are packed with Parmesan and SO good you’ll want to lick the skillet clean.
SERVING SIZE: 4
THE RECIPE:
In a large bowl, combine the ground chicken, diced onion, egg, Parmesan, garlic powder, dried parsley, salt, and pepper. Mix until just combined.
Roll the mixture into small, evenly sized meatballs.
Heat a drizzle of avocado oil or olive oil in a large skillet over medium heat. Add the meatballs and cook for about 4–5 minutes per side, turning occasionally, until browned on the outside and cooked through. Transfer the cooked meatballs to a plate and set aside.
Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the fresh sage leaves. Cook for 2–4 minutes, stirring occasionally, until the butter is golden brown and the sage is crispy and fragrant.
Add the meatballs back to the skillet and gently toss them in the brown butter and sage. Let them simmer for 2–3 minutes, allowing the meatballs to soak up all that delicious flavor and cook through completely.
Serve warm with plenty of the brown butter and crispy sage spooned over top!
Brown Butter Sage Meatballs
Ingredients
- 1 lb ground chicken
- ½ onion finely diced
- 1 egg
- ⅓ cup shredded Parmesan
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- 5 tbsp butter
- ¼ cup fresh sage leaves
- avocado oil or olive oil for cooking
Instructions
- In a large bowl, combine the ground chicken, diced onion, egg, Parmesan, garlic powder, dried parsley, salt, and pepper. Mix until just combined.
- Roll the mixture into small, evenly sized meatballs.
- Heat a drizzle of avocado oil or olive oil in a large skillet over medium heat. Add the meatballs and cook for about 4–5 minutes per side, turning occasionally, until browned on the outside and cooked through. Transfer the cooked meatballs to a plate and set aside.
- Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the fresh sage leaves. Cook for 2–4 minutes, stirring occasionally, until the butter is golden brown and the sage is crispy and fragrant.
- Add the meatballs back to the skillet and gently toss them in the brown butter and sage. Let them simmer for 2–3 minutes, allowing the meatballs to soak up all that delicious flavor and cook through completely.
- Serve warm with plenty of the brown butter and crispy sage spooned over top!
