Chicken Kiev Balls
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Freezing time
15 mins
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Total Time
55 mins
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Servings
11 balls
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Calories
210 kcal
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Course
Appetizer
Chicken Kiev Balls
Description
Chicken Kiev Balls start with ground chicken mixed with salt and pepper, formed into patties around slices of softened garlic herb butter made with parsley, dill, and minced garlic. The preparation involves shaping the butter into a sausage, freezing it, then slicing it to enclose inside the meat. After coating the meatballs in flour, egg wash, and breadcrumbs, they are deep-fried in medium heat oil to develop a crisp golden crust.
The frying temperature is key to ensuring the exterior browns evenly while the butter inside melts to produce a juicy, creamy center. Resting the balls after breading allows the coating to dry slightly, helping prevent the butter from leaking during cooking.
These meatballs can be served as finger food, side dishes, or part of a meal. The combination of fresh herbs in the butter and the crumbly coating makes them distinct from standard fried chicken balls.
Maintain medium oil heat during frying to avoid burning the exterior while ensuring the inside cooks fully.Allow coated balls to rest for 5 minutes before frying to help seal the crust and retain the butter.Freeze the prepared herb butter before slicing for easier handling and shaping inside the meat.
Ingredients
- 500 g ground chicken ground chicken
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cup breadcrumbs
- 1 cup flour
- 2 egg
- 50 g butter (soften)
- 2 tablespoon parsley fresh
- 2 tablespoon dill fresh
- 3 garlic minced, cloves
- cooking 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
- Fry chicken balls in medium heat oil to prevent the crust from burning while the inside cooks thoroughly.
- After coating with breadcrumbs, rest the balls for 5 minutes before frying to improve the seal preventing butter leaks.
- Freeze garlic herb butter formed into a sausage and slice before wrapping to manage shape and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11balls
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 282mg | 12% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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