Chicken Kiev Balls, a fantastic starter for every occasion. Tweaked from the classic chicken kiev recipe, these golden bites are made with chicken mince with a garlic and herb butter centre, coated in breadcrumbs, and fried until perfectly crispy on the outside, but oozing with delicious flavours on the inside. Quick, easy and so good!
The main dish might be the showstopper on any meal, but starters are a good way of impressing your guests right from the beginning and working your appetite for what's to come.
And if you like the classic Chicken Kiev recipe, you will definitely love these chicken kiev balls that are a delicious finger food for absolutely any occasion, be it the festive season, or any other celebration.
They are mess-free, easy to grab, and a big hit with all ages, so you don't have to worry about cooking for kids and grown-ups separately. They are pretty much chicken nuggets with a hint of garlic and fresh herbs, but a lot fancier.
Once you have all the ingredients, they are ready in no time. The garlic herb butter does need freezing, but since we don't use a large amount, it doesn't need longer than 15 minutes to freeze.
Ingredients needed to make chicken kiev balls
The garlic herb butter
- salted butter - soften, but not melted
- garlic - minced
- parsley and dill - they need to be fresh, as they are a lot more flavourful and make a nice contrast when the balls are cooked
For the chicken balls
- chicken mince - or ground chicken for the US audience
- flour - plain flour is the best
- breadcrumbs - I used panko breadcrumbs, but regular breadcrumbs are also ok
- garlic herb butter - that we made previously
- salt and pepper
- eggs - beaten
These kiev meatballs can also be made with turkey mince / ground turkey, or a combo of chicken and turkey mince.
Step-by-step photos and instructions
We need to make the garlic herb butter first as it needs freezing before being added to the chicken balls.
- add the soften butter to a bowl together with the chopped parsley and dill
- mince the garlic and add it to the rest of the ingredients, and mix everything well to get a paste
- arrange some clingfilm on the table, and shape the butter into a thin sausage - don't shape it too thick, as it won't wrap well around the mince
- freeze for at least 15 minutes
- to make the chicken balls, season the chicken mince with salt and pepper
- cut the butter sausage into slices
- use your hands to get about one tablespoon of mince, shape it into a patty, then place the butter slice in the middle
- close it well to shape it into a meatball
- add the flour to a bowl, the breadcrumbs into another bowl, and crack the eggs into a third bowl and beat them well
- coat the meatball with flour, shaking off any excess, then dip it into the eaten egg
- coat the meatball in breadcrumbs
- repeat with the rest of the mince
- heat up the oil in a deep frying pan, and fry the balls until golden
- line a plate with kitchen paper, and transfer the balls onto it to soak up the excess oil
Make sure the chicken balls are deep fried over a medium heat - if the heat is too high, they might brown too quickly, while the middle is still raw.
After you coat the balls in breadcrumbs, set them aside for 5 minutes so they can dry a little bit - that makes a good seal for the butter not to ooze out during frying.
What to serve with chicken kiev balls
These chicken bites are absolutely delicious as an appetizer either on their own, or served with the sauce of your choice.
If you'd rather have them as a main meal, they go wonderfully well with basmati rice, broccoli - either boiled or cooked as broccoli cheese bake, cauliflower - again, either plain boiled or as cauliflower cheese.
A nice green salad would go down a treat too, especially on a warm day. If you are a big fan of potatoes for a side dish, you can either go for homemade fries, mashed potatoes, scalloped potatoes or parmesan crusted potatoes.
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Chicken Kiev Balls
- 500 g chicken mince (ground chicken)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cup breadcrumbs
- 1 cup flour
- 2 eggs
- 50 g butter (soften)
- 2 tablespoon fresh parsley
- 2 tablespoon fresh dill
- 3 cloves of garlic (minced)
- oil for frying
- To make the garlic herb butter, add the soften butter to a bowl together with the chopped parsley, dill and minced garlic.
- Mix well to get a paste.
- On a large piece of clingfilm, shape the butter into a long thin sausage, and cover it in clingfilm.
- Freeze it for at least 15 minutes, then slice the butter sausage.
- Take one or 2 tablespoons of mince at a time, shape it into a patty, add a slice of butter in the middle, then close it well to shape into a meatball.
- Add the flour to a bowl, the breadcrumbs to another bowl, and crack the eggs into a third bowl, beating them well.
- Coat the ball with flour, shaking off any excess, dip it into the beaten egg, then coat with breadcrumbs.
- Repeat the process with the remaining mince.
- In a deep frying pan set over a medium heat, heat up enough oil for the meatballs to be covered completely, then carefully dip 3-4 meatballs ( or more depending on the size of your pan) at a time to fry until golden.
- Transfer the balls onto a plate lined with kitchen paper to soak up the excess oil.
- Make sure the chicken balls are deep fried over a medium heat - if the heat is too high, they might brown too quickly, while the middle is still raw.
- After you coat the balls in breadcrumbs, set them aside for 5 minutes so they can dry a little bit - that makes a good seal for the butter not to ooze out during frying.