In a large bowl, combine the ground chicken, maple syrup, salt, sage, garlic powder, onion powder, thyme, black pepper, and nutmeg. Use a spoon or your hands to mix everything together until fully combined.
Using a medium cookie scoop, portion out the mixture and roll each scoop into a ball. This makes it easy to create even patties and keeps cooking consistent.
Heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sausage balls.
Let the balls cook for about a minute before pressing them down. Ground chicken is stickier than pork, so if you smash too soon, it can stick to your spatula. Flip and then gently smash each ball into a patty. Cook each side until golden brown and fully cooked in the center. The chicken should be white, not pink. Serve and enjoy!
