Easy Chicken Balls

2016-10-24
  • Yield : 25-30 balls
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Easy Chicken Balls

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When you need a quick and easy chicken nugget recipe for the kids look no further! They feature regularly at George and Hamish’s mealtime. They’re so simple to prepare, are baked in the oven plus I find plenty leftover for the freezer too. Your kids might even enjoy them on sandwiches, or on their own, in their school lunchbox?

Nutrition Note: These little chicken balls a tasty lunchbox addition full of flavour and high in protein to help satisfy hungry little appetites. They will also aid concentration levels in the classroom and keep the immune system strong and minimising sick days.

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Ingredients

  • 500g chicken mince
  • 1 egg
  • 1/2 cup baby spinach, finely chopped
  • 1 carrot, finely chopped
  • 1 tsp finely grated lemon zest
  • 1/4 cup finely grated parmesan
  • 1/4cup breadcrumbs
  • olive oil or rice bran oil to fry

Method

Step 1

Combine the chicken mince, egg, baby spinach, carrot, lemon zest, parmesan and enough breadcrumbs to bring the mixture together. -

Step 2

Roll tablespoonfuls of the mixture into small balls. -

Step 3

Heat a large frying pan over medium heat, add a little oil and cook the chicken balls in batches for 4-5 minutes, turning regularly until golden brown and cooked through. Alternatively, drizzle with a little olive oil, place on a baking tray and bake in a preheated oven (180 degrees Celsius) for 12-15 minutes or until cooked through. -

Step 4

Storage: store cooked chicken balls in the fridge for 1-2 days or in the freezer for 1-2 months. -

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