Easy Chicken Balls

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    Easy Chicken Balls

    Easy Chicken Balls

    (23)
    30min


    24 people made this

    About this recipe: A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!

    Ingredients
    Makes: 30 balls

    • 680 g ground chicken
    • 20 g minced onion
    • 2 teaspoons whole cloves, ground
    • 60 g ricotta cheese
    • 30 g shredded mozzarella cheese
    • 40 g freshly grated Parmesan cheese
    • 3 tablespoons ketchup
    • 1 tablespoon fresh basil
    • 2 teaspoons dried parsley
    • 2 eggs, beaten
    • 8 g crushed buttery round cracker crumbs

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs. Mix well and form about 30 balls out of the mixture, using hands.
    2. Roll balls in extra Parmesan cheese and cracker crumbs. Heat oil in a large skillet over medium high heat and fry chicken balls until golden brown, 15 to 20 minutes.
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    Reviews and ratings
    Global ratings:
    (23)

    Reviews in English (23)

    by
    48

    I left out the ricotta (forgot to buy) and the cloves. I did notice that the 2 eggs seemed to make the mixture very "wet" so I added some bread crumbs to make it easier to handle. I also didn't have crackers on hand so I crushed some corn flakes. I'm not a fan of hot oil but it was easy to make and my husband and I both loved them. I made a honey mustard dipping sauce for them as well. I would probably make this again but might try baking them instead of frying.  -  03 Oct 2001  (Review from Allrecipes US | Canada)

    by
    44

    I actually baked these instead of frying them. I also added a little minced garlic. Family loved it!  -  29 Jan 2007  (Review from Allrecipes US | Canada)

    by
    26

    I grilled this in patties on foil. It stuck to the foil and the only discernable flavor was of cloves of which I only used half the amount. Ground chicken needs to be used for an amorphous protein source in a hearty sauce, where its lack of fat is an advantage. Sorry.  -  08 Apr 2002  (Review from Allrecipes US | Canada)

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