Break apart ground chicken with two knives. Blend in egg and soda crackers, and mix well.

Mix together sage, celery salt and pepper. Sprinkle this over the meat mixture and blend well.

Cover a large cookie sheet with wax paper or parchment paper. Make 6 to 8 meatballs with the mixture. Form each into a round patty and place each on cookie sheet(they can be touching).

Pop cookie sheet into the freezer for 1 - 2 hours, until the patties are stiff.

Remove from freezer. Separate by cutting waxpaper around the patties, and stack. Cook immediately, or vacuum-pack and place in the freezer for later use. Consume within 3 months.

COOKING - Heat barbecue to 400°F and place patties on grill. Cook for at least10 minutes per side. Meat should be cooked until well done. Make sure juice runs clear.