Chicken Balls

24 Nov

Chicken Balls

  • 1 lb extra lean ground chicken (ground pork also works well)
  • 1/4 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 slice of bread soaked in milk for about 5 minutes; afterwards, drain excess milk and then mash the bread
  • 1 tbsp of dijon mustard
  • 1 tbsp of honey
  • 2 tbsp of extra virgin olive oil
  • salt and pepper to taste (about 1 tsp each)

Combine all the above ingredients together.  (The bread and milk mixture seems a little odd in this recipe but it’s what makes the chicken balls moist and tender.) Form balls about one inch in diameter. Try to make each chicken ball the same size so that they all cook at the same time. An easy and fast way to form the ball shape is to use the palm of your hands and roll in a circular motion.

Heat a pan on high, then add in enough extra virgin olive oil to coat the bottom of the pan. Place the chicken balls into the pan. After about two minutes (or the bottoms of the chicken balls are golden brown), turn the chicken balls over and cook for another 2 minutes. Transfer the chicken balls to an oven-safe baking dish. Place in a preheated oven at 400°C and cook for another 8 to 10 minutes.  Cool for a few minutes before serving.

This recipe makes about two dozen chicken balls.

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