Homemade Chicken Meatballs in Sage Brown Butter Sauce
Homemade Meatballs and easy to make and so much more delicious than frozen store bought ones. They're simple to make gluten free as well with just one simple substitute.
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
9/9/2026
Sage Chicken Meatballs with Brown Butter Sage Sauce
These Sage Chicken Meatballs with Brown Butter Sage Sauce are savory, cozy, and perfect for fall. Ground chicken is mixed with breadcrumbs, Parmesan, shallots, garlic, sage, and parsley, then baked until golden and finished with a rich brown butter sauce and crispy fresh sage.
I make mine with gluten-free breadcrumbs, homemade dairy-free Parmesan, and dairy-free butter, but regular versions of all three work perfectly if gluten or dairy aren’t concerns for you.
I paired these meatballs with my Apple Cider Quinoa, and the combination of savory sage chicken, brown butter, and slightly sweet apple cider quinoa makes this one of my favorite fall dinners.
Yield: About 12 meatballs
Prep Time: About 20 minutes
Bake Time: About 22 minutes
Total Time: About 45 minutes
Equipment
Large parchment-lined baking sheet
Small saucepan
Ingredient Breakdown
Ground Chicken
Ground chicken makes a lighter meatball while still giving you plenty of savory flavor. Because chicken is leaner than some other ground meats, the Parmesan, melted butter, and aromatics help keep the finished meatballs flavorful and tender. The most important thing is to cook them until the center reaches 165°F.
Gluten-Free Breadcrumbs
Breadcrumbs help bind the meatballs together and absorb some of the moisture from the other ingredients. I use gluten-free breadcrumbs to keep my version gluten-free, but regular breadcrumbs work perfectly well if gluten isn’t an issue for you.
Dairy-Free Parmesan
For this recipe, I use a homemade dairy-free Parmesan made with hemp seeds, Mrs. Dash Garlic & Herb seasoning, garlic, and lemon juice. I toast the mixture and then blend it to create a savory Parmesan-style topping that works really well in the meatballs. Regular Parmesan can absolutely be used instead if dairy isn’t a concern.
Sage
I use dried sage in the meatball mixture because it’s easy and distributes evenly throughout the chicken, but fresh sage can also be used. If substituting fresh herbs, keep in mind that fresh herbs are generally less concentrated than dried, so you may want to adjust the amount to taste. Fresh sage is also used in the brown butter sauce, where it crisps briefly in the hot butter and adds a much more pronounced sage flavor.
Parsley
Dried parsley adds a little freshness and helps balance the stronger sage flavor without overpowering it. Fresh parsley works perfectly well here too if that’s what you have on hand.
Shallot
Finely minced shallot adds mild onion flavor and a little sweetness. Make sure it’s chopped very finely so it incorporates throughout the meatballs rather than leaving large pieces.
Garlic
Garlic gives the meatballs a strong savory base and pairs naturally with sage, Parmesan, and brown butter.
Dairy-Free Butter
A little melted dairy-free butter goes directly into the meatball mixture to add richness and moisture. More butter is used for the brown butter sauce. Regular butter works too if dairy isn’t a concern.
Fresh Sage
Fresh sage is used in the sauce rather than the meatball mixture. It fries briefly in the hot butter, becoming crisp and intensely aromatic. It cooks quickly, so remove it after about a minute rather than letting it sit in the pan until it burns.
Ingredients
Sage Chicken Meatballs
1 pound ground chicken
½ cup gluten-free breadcrumbs
¼ cup dairy-free Parmesan
1 tablespoon dried sage
1 tablespoon dried parsley
1 shallot, finely minced
2 tablespoons minced garlic
1 tablespoon dairy-free butter, melted
Salt and black pepper, to taste
Brown Butter Sage Sauce
½ cup dairy-free butter
8–12 fresh sage leaves
1 garlic clove, minced
Salt and black pepper, to taste
Instructions
Make the Sage Chicken Meatballs
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Melt the tablespoon of dairy-free butter and let it cool slightly.
In a large bowl, combine the ground chicken, breadcrumbs, dairy-free Parmesan, sage, parsley, finely minced shallot, minced garlic, salt, and black pepper. Pour in the melted butter and gently mix everything together. I find it easiest to do this by hand.
Form the mixture into approximately 12 meatballs, using about 3 tablespoons of mixture per meatball. Mine are roughly 1½ inches in diameter.
Arrange the meatballs on the prepared baking sheet and bake for approximately 22 minutes. Cooking time will vary depending on the size of your meatballs, so use an instant-read thermometer rather than relying only on time. The center of each meatball should reach 165°F.
Make the Brown Butter Sage Sauce
While the meatballs bake, melt the dairy-free butter in a small saucepan over medium heat and bring it to a gentle simmer. Let it simmer for about 3–5 minutes, allowing some of the water to evaporate and watching closely for the butter to begin browning.
As soon as you see browning, add the fresh sage leaves. Let them cook for about 1 minute, then remove the sage from the butter so it doesn’t become overly hard or burn.
Turn off the heat. Add the minced garlic, salt, and black pepper and let the residual heat cook the garlic for about 60 seconds.
Finish and Serve
Once the chicken meatballs have reached 165°F, remove them from the oven.
Spoon the warm brown butter sauce over the meatballs and finish with the crispy sage leaves.
Serve immediately. I love these over my Apple Cider Quinoa for a complete fall dinner.
Lauren’s Tips 💛
Keep the Meatballs Consistent in Size: Mine are about 3 tablespoons each and roughly 1½ inches in diameter. The size matters because it directly affects how long they need to bake.
Watch the Butter Closely: Once the butter starts browning, things move quickly. Add the sage right away and remove it after about a minute so it gets crisp without burning.
Use Your Thermometer, Not Just the Timer: Ground chicken needs to reach 165°F. Twenty-two minutes works for the size I make, but bigger or smaller meatballs will cook differently.
Notes
Gluten-free breadcrumbs can be replaced with regular breadcrumbs if gluten isn’t a concern.
I use a homemade dairy-free Parmesan made with hemp seeds, Mrs. Dash Garlic & Herb seasoning, garlic, and lemon juice, then toasted and blended. Regular Parmesan works perfectly well too.
Fresh sage can be used in place of dried sage in the meatball mixture, and fresh parsley can replace dried parsley.
Dairy-free butter can be replaced with regular butter.
Finely mince the shallot so it distributes evenly throughout the meatball mixture.
Mix the meatball mixture gently. Overworking ground chicken can make the finished meatballs denser.
Fresh sage can burn quickly in the brown butter sauce, so remove it after about a minute.
Different brands of dairy-free butter can brown differently, so rely on appearance and aroma rather than the clock alone.
Store leftover meatballs covered in the refrigerator and reheat gently so the chicken doesn’t dry out.
These pair especially well with Apple Cider Quinoa, roasted vegetables, mashed potatoes, or another simple fall side.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular Parmesan instead of dairy-free Parmesan?
Absolutely. I use my homemade dairy-free Parmesan, but regular Parmesan works perfectly if dairy isn’t a concern.
Can I use fresh sage and parsley instead of dried?
Yes. Fresh sage and fresh parsley both work well in the meatball mixture. Since fresh herbs are less concentrated than dried, you may want to use a little more and adjust to taste.
Can I make smaller meatballs?
Yes, but they’ll cook faster. Start checking the internal temperature earlier and remove them once they reach 165°F.
Can I make larger meatballs?
Yes, but they will need longer in the oven. Don’t judge doneness by appearance alone. Check the center with a food thermometer.
Can I prepare the meatballs ahead of time?
Yes. You can form the meatballs ahead of time, cover them, and refrigerate them until you’re ready to bake. I would make the brown butter sage sauce closer to serving.
Can I use ground turkey instead?
Ground turkey should work well with the same flavor profile. Cooking time may vary, so cook the meatballs to the appropriate safe internal temperature rather than relying solely on the timer.
How do I know when the butter is browned?
You’ll notice the butter deepen in color and develop a nuttier aroma. With dairy-free butter, the exact appearance can vary by brand, so watch it closely once it has simmered for a few minutes.
Why do you add the garlic after turning off the heat?
The butter is still very hot, so the garlic continues cooking from the residual heat. This gives it plenty of flavor without letting it sit over direct heat long enough to burn.
Can I skip the crispy sage?
Yes, but the fresh sage adds a lot to the finished dish. If you like sage, I strongly recommend keeping it.
What should I serve with Sage Chicken Meatballs?
My favorite pairing is Apple Cider Quinoa, especially for fall. Mashed potatoes, roasted squash, rice, or vegetables would also work well.
