chicken ball recipe
The Best chicken ball recipe
Chicken balls are one of those simple, foolproof dishes that always bring a smile to my face—both mine and my family’s. I started making them years ago when I wanted something hearty but easy to prepare, especially on busy weeknights when I needed a meal that didn’t take hours in the kitchen. They’re like little pockets of comfort food, packed with flavor and texture, and they’re surprisingly versatile. My kids, especially my little one who’s still learning to eat solid foods, loves them because they’re soft enough to chew but still satisfying. I’ve served them at family gatherings, potlucks, and even just for a quick weeknight dinner, and they never disappoint. The way the chicken holds together, the slight crispness from the breadcrumbs, and the way they soak up the sauce—it’s all just perfect.
What I love most about chicken balls isn’t just how delicious they are, but how they’re packed with real, wholesome ingredients. No mystery meat, no hidden fillers—just lean chicken, whole wheat breadcrumbs (or almond flour for a lighter option), and simple seasonings. They’re a great way to get protein and fiber without feeling like you’re eating something too heavy. Plus, they’re customizable. You can adjust the seasonings to taste—add a little garlic, paprika, or even a pinch of cumin if you like. They’re also a great way to use up leftover chicken from a roast or grilled meal. My husband and I often make a big batch on Sunday and freeze them for quick meals during the week. My kids will grab one out of the freezer and eat it straight from the bag, and honestly? That’s the best compliment I’ve ever gotten. They’re not only a meal, but they’re a little comfort in every bite.
Classic Chicken Ball (Kebabs) Recipe
A flavorful and easy-to-make dish featuring bite-sized chicken balls in a savory tomato-based sauce, perfect for grilling or baking. These kebabs are versatile and can be served with rice, bread, or salads.
🥘Ingredients
- 200g ground chicken
- 1 small onion, finely chopped
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 cup crushed tomatoes
- ½ cup tomato paste
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- 1 tbsp lemon juice
👨🍳Directions
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1 Preheat oven to 400°F (200°C) or prepare a grill for medium-high heat.
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2 In a large bowl, combine ground chicken, chopped onion, egg, cumin, paprika, garlic powder, salt, black pepper, and olive oil. Mix well until all ingredients are evenly incorporated.
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3 Using your hands, gently shape the mixture into 1-inch balls. Place them on a lightly greased baking sheet or grill.
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4 Preheat the sauce ingredients: Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5-7 minutes until slightly thickened. Stir in lemon juice.
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5 Bake the chicken balls for 15-20 minutes or grill them for 8-10 minutes, turning occasionally, until fully cooked and slightly browned.
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6 Pour the tomato sauce over the cooked chicken balls and let them soak for 2-3 minutes. Serve warm with your choice of sides.
🔧Equipment
- Mixing bowls
- Kitchen shears or scissors
- Measuring spoons
- Baking sheet or grill
- Oven (or grill for outdoor cooking)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Ball (Kebabs) Recipe Works
This chicken ball recipe is always a crowd-pleaser because it’s simple yet impressive—no fancy techniques required, just solid flavors that hold up whether you’re serving them as a main dish or alongside rice and veggies. It’s perfect for family gatherings because it’s easy to make ahead and reheats beautifully, so you can focus on enjoying the company instead of last-minute stress. Plus, they’re hearty enough to feed a crowd without feeling too heavy, making them a reliable choice for any occasion.
❓ Frequently Asked Questions About Chicken Ball (Kebabs)
What is the best type of chicken to use for chicken balls?
The best type of chicken for chicken balls is boneless, skinless chicken breast or thigh meat. Chicken breasts are leaner and easier to shred, while thighs have more flavor and fat, making them more forgiving if they slightly overcook. You can also use ground chicken if you prefer a quicker preparation method.
How do I prevent chicken balls from falling apart when cooking?
To keep chicken balls intact, ensure they are well-chilled before shaping and rolling. Use a small amount of egg or breadcrumbs as a binder if needed. Overworking the chicken can make it tough, so handle it gently. Additionally, avoid overcooking—they should be cooked just until the internal temperature reaches 165°F (74°C) to maintain their shape.
Can I make chicken balls ahead of time and freeze them?
Yes, you can prepare chicken balls ahead and freeze them for up to 3 months. Once cooked, let them cool completely, then transfer to an airtight container or freezer bag. When ready to serve, reheat in a 375°F (190°C) oven for about 15-20 minutes or until heated through. Freezing can slightly affect texture, so it’s best to use them within 2-3 months.
What are some great serving suggestions for chicken balls?
Chicken balls pair well with a variety of sides and sauces. Classic options include: – Gravy (beef or mushroom-based) – Coleslaw (creamy or vinegar-based) – Macaroni and cheese – Steamed or roasted vegetables (like green beans or carrots) – A fresh salad (like a simple arugula salad with lemon dressing) – Buttered noodles or rice For extra flavor, serve them in a warm bun with ketchup or a tangy sauce like BBQ or honey mustard.
How can I make chicken balls healthier without sacrificing flavor?
To make chicken balls healthier, try these tips: – Use lean ground chicken or chicken breast instead of thighs. – Add vegetables like finely chopped bell peppers, onions, or zucchini for extra nutrients. – Reduce oil by baking them instead of frying—bake at 375°F (190°C) for 20-25 minutes with a little broth or water for moisture. – Use whole-grain breadcrumbs or almond flour as a binder for added fiber. – Season generously with herbs, spices, and low-sodium broth to boost flavor without excess salt.
