Sage Chicken Meatballs with Roasted Vegetables and Wild Rice Bowls Recipe

Introduction

This Sage Chicken Meatballs Wild Rice Bowl is a comforting and flavorful meal that combines juicy, herb-infused meatballs with roasted vegetables and a rich garlic sage butter sauce. It’s a wholesome dish perfect for weeknight dinners that feels special but is easy to prepare.

Ingredients

• 1 1/2 pounds ground chicken
• 1/4 cup panko breadcrumbs (or gluten-free panko)
• 1/4 cup almond flour
• 1 cup grated zucchini (from 1 small zucchini)
• 1 large egg
• 1 medium shallot, minced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Avocado oil or olive oil cooking spray
• 10 ounces baby bella mushrooms, halved
• 12 ounces Brussels sprouts, ends trimmed and quartered
• 2 Tablespoons avocado oil
• 1/2 teaspoon salt
• 1/2 cup + 1 Tablespoon unsalted butter, sliced
• 3/4 cup vegetable or chicken broth
• 3 Tablespoons minced garlic
• 15 fresh whole sage leaves
• 3/4 teaspoon salt
• 1 Tablespoon tapioca starch
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons fresh sage, chopped
• 1/4 cup pomegranate arils
• 2 cups cooked wild rice

Instructions

1. Step 1: Preheat the oven to 425°F and grease a large rimmed nonstick baking sheet with cooking spray.
2. Step 2: In a large bowl, combine ground chicken, panko, almond flour, grated zucchini, egg, shallots, garlic, salt, and pepper. Mix by hand until well combined.
3. Step 3: Roll the mixture into 27-30 meatballs, placing them close together on one half of the prepared baking sheet. Spray the meatballs lightly with cooking spray.
4. Step 4: On the other half of the baking sheet, toss Brussels sprouts and mushrooms with avocado oil and salt. Spread them in an even layer.
5. Step 5: Bake meatballs and vegetables for 25-30 minutes, or until cooked through and tender.
6. Step 6: While baking, prepare the garlic sage butter sauce. In a large skillet over medium heat, warm the butter and broth until melted. Whisk in garlic, sage leaves, salt, and tapioca starch.
7. Step 7: Cook the sauce for 3-5 minutes over medium-high heat, whisking often, until it thickens. Remove and discard the sage leaves, then set aside about 1/4 to 1/3 cup of the sauce for drizzling.
8. Step 8: Transfer the baked meatballs to the skillet with the remaining sage butter sauce and stir to coat them evenly.
9. Step 9: Assemble the bowls by dividing cooked wild rice, coated meatballs, roasted mushrooms, and Brussels sprouts evenly.
10. Step 10: Top each bowl with grated Parmesan, chopped fresh sage, pomegranate arils, and a drizzle of the reserved sage butter sauce.

Tips & Variations

• For a gluten-free version, use gluten-free panko or extra almond flour in the meatballs.
• Substitute chicken broth with vegetable broth for a milder flavor or keep it vegetarian-friendly by using plant-based alternatives for the meatballs.
• If pomegranate arils are not available, dried cranberries or fresh cherries can add a similar tart sweetness.
• Leftover meatballs can be paired with pasta or tucked into sandwiches for a quick meal.

Storage

Store leftover meatballs, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat by warming gently in a skillet over medium heat or microwaving until heated through. To maintain the sauce’s texture, add a splash of broth if it thickens too much upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and shape them in advance. Store them uncooked in the refrigerator for up to 24 hours or freeze them for longer storage. Bake directly from frozen adding a few extra minutes to the cooking time.

What can I use instead of tapioca starch?

You can substitute tapioca starch with cornstarch or arrowroot powder in the same amount. These alternatives will help thicken the garlic sage butter sauce just as well.

Sage Chicken Meatballs with Roasted Vegetables and Wild Rice Bowls Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

These Sage Chicken Meatballs Wild Rice Bowls feature tender chicken meatballs infused with fresh sage, baked alongside roasted Brussels sprouts and baby bella mushrooms. Served over hearty wild rice and drizzled with a savory sage butter garlic sauce, this wholesome meal balances comforting flavors with fresh, vibrant ingredients and a touch of sweetness from pomegranate arils.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meatballs

• 1 1/2 pounds ground chicken
• 1/4 cup panko breadcrumbs (or gluten-free panko)
• 1/4 cup almond flour
• 1 cup grated zucchini (from 1 small zucchini)
• 1 large egg
• 1 medium shallot, minced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Avocado oil or olive oil cooking spray

Roasted Vegetables

• 10 ounces baby bella mushrooms, halved
• 12 ounces Brussels sprouts, ends trimmed and quartered
• 2 tablespoons avocado oil
• 1/2 teaspoon salt

Sage Butter Garlic Sauce

• 1/2 cup + 1 tablespoon unsalted butter, sliced
• 3/4 cup vegetable or chicken broth
• 3 tablespoons minced garlic
• 15 fresh whole sage leaves
• 3/4 teaspoon salt
• 1 tablespoon tapioca starch (or cornstarch)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped

Assembly

• 1/4 cup pomegranate arils
• 2 cups cooked wild rice

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) and grease a large rimmed nonstick baking sheet with cooking spray to prevent sticking.
2. Combine Meatballs: In a large bowl, combine ground chicken, panko breadcrumbs, almond flour, grated zucchini, egg, minced shallot, minced garlic, salt, and black pepper. Mix by hand until all ingredients are well incorporated.
3. Shape Meatballs: Form the mixture into 27 to 30 meatballs using your hands or a cookie scoop. Arrange them closely together on one half of the prepared baking sheet. Lightly spray the meatballs with cooking spray to promote browning.
4. Add Veggies: On the other half of the baking sheet, toss the halved mushrooms and quartered Brussels sprouts with avocado oil and salt. Spread the vegetables in an even layer to roast properly.
5. Bake: Place the baking sheet in the oven and bake for 25-30 minutes, until the meatballs are cooked through and the vegetables are tender and caramelized.
6. Create Garlic Sauce: Meanwhile, in a large skillet over medium heat, melt the butter with the broth. Whisk in minced garlic, whole sage leaves, salt, and tapioca starch, cooking for 3 to 5 minutes over medium-high heat while constantly whisking until the sauce thickens. Remove the sage leaves and set aside about 1/4 to 1/3 cup of the sauce for drizzling.
7. Coat Meatballs: Transfer the baked meatballs into the skillet with the sage butter sauce and gently toss to evenly coat each meatball with the flavorful sauce.
8. Assemble Bowls: Divide the cooked wild rice evenly among serving bowls. Top with sage butter-coated meatballs, roasted mushrooms, and Brussels sprouts. Garnish each bowl with grated Parmesan cheese, chopped fresh sage, pomegranate arils, and a drizzle of the reserved sage butter sauce for added richness and color.

Notes

• Substitute panko with gluten-free panko to make this dish gluten-free.
• Use almond flour to add a nutty flavor and help bind meatballs without adding gluten.
• Fresh sage is key for authentic flavor; dried sage will alter the taste.
• To save time, prepare wild rice in advance or use pre-cooked wild rice.
• The pomegranate arils add a bright, sweet contrast—optional but recommended.
• For a dairy-free option, substitute butter with a vegan butter alternative.
• Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: Sage chicken meatballs, wild rice bowl, roasted Brussels sprouts, baby bella mushrooms, sage butter sauce, healthy dinner, gluten-free dinner, savory meatballs