Sage Chicken Meatballs Wild Rice Bowls

Sage Chicken Meatballs with Wild Rice and Veggies

If you’ve been craving some cozy comfort food as we head into fall and winter, this recipe is for you! These chicken meatballs smothered in a buttery sage sauce are a dream come true. And my favorite thing is that I can sneak in veggies for my kiddos (who hate most veggies, by the way) because the meatballs have zucchini in them! You’d never even know it because these are SO. GOOD.

Everything comes together easily on a large sheet, and I often make extras for meal prep. The bowls store and reheat well, so all I have to do is pop them in the microwave on busy days. It’s a lifesaver knowing I have a healthy option waiting for me in the fridge! You guys are going to LOVE this recipe.

RELATED: Turkey Sage Meatballs

Why You’ll Love This Recipe

• Complete Meal – These chicken sage meatballs make for a complete meal all on their own. So, there’s no need to dirty up the kitchen making extra sides! 
• Nutritious – With 45 grams of protein, 7 grams of fiber, and lots of nutrients from the veggies, these bowls are a well-rounded option that’s so tasty you’ll forget it’s healthy. 
• Customizable – With simple tweaks, this recipe can easily be made gluten and dairy-free. It’s also a great way to use up any leftover veggies I have on hand! 
• Quick & Easy – With just 15-20 minutes of prep time, these bowls are ready to eat in under an hour. Cleanup is a breeze, too! 

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Ingredients

Chicken Meatballs

• Ground Chicken – Use light or dark meat ground chicken. Ground turkey works great, too!
• Panko Breadcrumbs – These act as a binder, holding the meatballs together. Substitute gluten-free panko breadcrumbs for a gluten-free recipe. Or, cauliflower “breadcrumbs” work great for a lower-carb option! 
• Almond Flour – This soaks up extra moisture and adds a boost of fiber and healthy fats. 
• Grated Zucchini – This is my favorite way to sneak in veggies and prevent the meatballs from becoming tough or dry. No one ever notices it! 
• Egg – Use a flax egg or egg replacer to keep your sage chicken meatballs egg-free. 
• Garlic & Shallot
• Salt/Pepper
• Avocado Oil – Sub olive oil cooking spray for a slightly lighter option. 

Veggies

• Baby Bella Mushrooms – Use any mushrooms you like best. 
• Brussels Sprouts – Discard any brown leaves, trim the stems, and quarter the sprouts for the crispiest consistency. 
• Avocado Oil
• Salt

Sage Butter Sauce

• Unsalted Butter – Forms the base of the sauce. Use a plant-based butter for a dairy-free option. 
• Broth – Both chicken and vegetable broth work well. I always recommend low-sodium varieties! 
• Minced Garlic
• Whole Sage Leaves – I simmer the butter with these leaves and then remove them.
• Salt
• Tapioca Starch – This helps thicken the sauce. Arrowroot powder or cornstarch makes a good substitute if you don’t have tapioca starch on hand. 

For the Bowls

• Parmesan Cheese – For the best taste and texture, buy a block of Parmesan and grate it yourself. 
• Fresh Sage – Finely chopped as a garnish.
• Pomegranate Arils (pomegranate seeds) – I always look for ready-to-eat pomegranate arils to save time and keep this recipe easy! 
• Wild Rice – Use any kind of rice you like best, such as white rice, Instant Pot brown rice, or even cauliflower rice. 

How to Make Sage Chicken Meatballs with Wild Rice

These sage chicken meatball bowls are SO easy to make! All of the ingredients cook at once on a large baking sheet, the prep time is super short, and the entire dish is ready to eat in under an hour. Here’s how to make Sage Chicken Meatballs Wild Rice Bowls: 

1. Make the meatballs – Add all the meatball ingredients to a large bowl, and use your hands to mix until they’re well combined. Then, portion them into bite-sized balls, and arrange them on a large baking sheet lined with parchment paper. 
2. Add the veggies – Spray the meatballs with cooking spray, and place the veggies on the other side of the baking sheet. Toss them with avocado oil and salt, and spread them out in an even layer. 
3. Bake – Transfer the baking dish to the oven, and bake until the meatballs reach an internal temperature of 165°F and the veggies are crisp-tender. 
4. Prepare the sauce – In the meantime, melt the butter and broth in a large skillet over medium heat. Whisk in the garlic, sage leaves, salt, and cornstarch, and continue to cook until the mixture thickens, whisking frequently. 
5. Reserve the sauce – Turn off the heat, remove the sage leaves from the skillet, and save part of the sauce for drizzling. 
6. Coat the meatballs – Transfer the baked chicken sage meatballs to the skillet, and toss them with the butter sauce. 
7. Serve – Divide the rice, meatballs, and roasted veggies evenly between 4 bowls. Top them with Parmesan, sage, pomegranate, arils, and the remaining sage butter sauce. Enjoy warm! 

How to Cook Wild Rice

Cook wild rice according to package directions. Alternatively, you can fill a medium pot most of the way with water and add 1 1/2 cups wild rice. Boil for 35 minutes. Then, drain the rice through a sieve into the sink, rinse, and use the rice! This is a super-easy, foolproof way to make wild rice.   

Tips

• Use a medium-sized ice cream scoop – This helps keep your hands clean and creates perfectly portioned meatballs. 
• Leave space between each meatball – Leave space between the meatballs so that they cook evenly on all sides. 
• Use a large sheet pan (or two) – I was able to fit all the ingredients on a single, extra-large sheet pan. However, use two if needed so that all the ingredients are spaced evenly. 
• Don’t forget to remove the sage! – Been there, done that, and it’s not tasty. The sage adds nice flavor to the sauce, but it can be tough to chew. 
• Prevent clumps – Whisk the tapioca starch with 2–3 tablespoons of cool broth to make a slurry. Then, stir it into the sauce to prevent clumps.
• Rest the meatballs – Before serving, let your chicken sage meatballs rest for a few minutes. This allows the natural juices to redistribute, keeping the meatballs tender and juicy.
• Use rice packets – I like to save time by buying microwave rice packets! 

RELATED: Healthy Turkey Swedish Meatballs

Variations 

Swap Turkey – Use ground turkey for a similar flavor. Lean white ground turkey will taste most like chicken, but any kind will work. 

Other Veggie Ideas – Don’t love Brussels sprouts? Roast broccoli, green beans, or carrots alongside the mushrooms instead.

Low-Carb – Omit the rice, and use extra veggies. Or, serve your bowls over cauliflower rice or greens. 

Herbs – Not a fan of sage? Use fresh thyme or fresh rosemary instead. 

Grain Swap – Switch up the taste and texture by using quinoa or pasta in place of rice. 

Spice – Add ¼ to ½ teaspoon of crushed red pepper flakes to the sauce or meatball mixture for a kick of heat. 

How to Store

For the best results, I highly recommend storing all the components of these bowls separately! 

Fridge – Once cool, transfer the meatballs, veggies, rice, and sauce to separate airtight containers. They will keep fresh in the fridge for 3-5 days. If storing assembled bowls, they will keep for 1-2 days. The longer they sit, the more likely they are to become soggy! 

Freeze – Freeze these bowls for up to 3 months in airtight containers!

Reheat – Thaw frozen leftovers in the fridge overnight. Then add a splash of water or broth before reheating in the microwave. 

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