Step 1

Preheat the oven to 400 degrees Farenheight.

Step 2

In a large bowl mix together the ground chicken, bread crumbs, onion, parmesan, egg, garlic, sage, salt, and black pepper.

Step 3

Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.

Step 4

Line a large sheet pan with foil and spray with nonstick spray. Space the meatballs about 1/2 inch apart on the sheet pan. Bake for 18-20 minutes. Meatballs are done when they reach an internal temperature of 165 degrees Farenheight. You can also cut a meatball in half to make sure the meat is no longer pink.

Step 5

While the meatballs are baking, add the butter to a large light-colored saucepan and melt over medium heat.

Step 6

Add the sage leaves and minced garlic. The butter will foam up a bit and then subside. Lightly browned specks will begin to form at the bottom of the pan.

Step 7

Stir and cook the mixture until the butter has turned a very light brown color and the sage leaves have become crispy. About 5 minutes. Watch carefully the butter can go from perfectly browned to burnt in moments.

Step 8

Season with salt and pepper.