Chicken Cheese Balls

Stuffed chicken ball is one of the fun twists to the classic meatball. These are usually sold in the frozen section of the grocery stores. You can just easily fry them at home when you need something quick to feed your kids. The downside is, the ones you buy in the market can be loaded with a lot of preservatives or other low quality ingredients. You can make these meatballs at home.

This chicken cheese balls recipe is quick and easy to prepare. You can even store them in the freezer for up to 2 weeks. Just like store-bought ones, take them out of the freezer, thaw and fry them. You have something quick to serve your family without the unhealthy preservatives.

Ingredients:

• 250 grams of chicken breast, cut into chunks
• 1 spring onion
• 2 cloves garlic, chopped
• 1 tsp chopped ginger
• 1 tbsp vegetable shortening
• ¾ tsp salt
• ¼ tsp chili flakes
• ½ tsp paprika
• ½ tsp hot sauce
• ¼ tsp sugar
• ¼ tsp baking soda
• 1 egg yolk
• ⅓ cup of water
• ½ cup of all-purpose flour
• ¼ cup of cornstarch
• ½ tsp salt
• 1 egg white
• 2 tbsp milk
• crushed nacho chips
• ¾ cup of shredded mozzarella cheese
• ⅛ tsp Italian seasoning
• oil for deep frying

Instructions:

This recipe takes about 1 hour to make. Serves 20 balls.

Put chicken breast, spring onion, garlic, and ginger in a food processor.
Pulse until chicken is minced.
Transfer to a mixing bowl.
Add vegetable shortening, salt, chili flakes, paprika, hot sauce, sugar, baking soda, egg yolk, and water.
Mix together until all the ingredients are well incorporated.
Cover the bowl with plastic wrap and place it in a refrigerator for at least 30 minutes.
In a bowl, mix egg white and milk.
In a separate bowl, mix all-purpose flour, cornstarch, and salt.
Put crushed nacho chips in another bowl.
To prepare the filling, mix shredded mozzarella cheese and Italian seasoning in a small bowl.
Form chicken mixture into 20 balls.
Flatten each ball and put cheese filling in the center.
Pull the edges to the center to enclose the filling and form into a smooth ball.
Coat each ball with flour.
Dip in egg mixture.
Coat with crushed nacho chips.
Deep-fry chicken balls over medium heat at 170°C for 2 to 3 minutes.
Place wire rack or a plate lined with paper towel to drain excess oil.

Ideas And Tips:

• Instead of crushed nacho chips, you can also use panko breadcrumbs, crushed oatmeal or even crushed cornflakes.

• You can skip the hot sauce if you don’t want the chicken balls to be spicy, especially if you’re serving them to kids.

images – https://www.youtube.com/watch?v=KLxnJ39wiF4