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A yellow pepper-shaped bowl with chicken kiev balls.
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5 from 5 votes

Chicken Kiev Balls

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!
Prep Time20 minutes
Cook Time20 minutes
Freezing time15 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Ukraine
Servings: 11 balls
Calories: 210kcal

Ingredients

  • 500 g chicken mince (ground chicken)
  • ½ teaspoon salt
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 210kcal | Carbohydrates: 20g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 282mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg