Minced Chicken Balls

I'm still a bit in party mode so here is another perfect recipe to serve at a birthday or if you have Tapas night! Made these a while ago and they are delightful!

The ingredients for 25 balls:
  • 400 gr. minced chicken
  • 3 spring onions
  • 2 garlic cloves
  • 1 egg
  • 60 gr (about 2 slices) spelt bread
  • 1 tablespoon sesame seeds
  • 1 teaspoon chili powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried coriander
  • Salt & Pepper
  • Olive oil

The ingredients for the dip:
  • 250 ml organic passata di pomodoro 
  • 1 ts dried oregano
  • 1 ts dried basil

What you do:
  1. Chop the spring onions and put the 2 slices of spelt bread in your food processor so you get breadcrumbs. 
  2. Mix in a large bowl the minced chicken (if it isn't minced yet by your butcher you can do this is your food processor), the chopped spring onions, crushed garlic cloves, breadcrumbs, coriander, cumin seeds, sesame seeds, chili powder, pinch of salt & pepper and the egg until it's well mixed. Put the bowl in your refrigerator for 30 minutes to make sure that all flavors are absorbed by the meat.
  3. Get the meat out of the refrigerator, make about 25 balls of it. Heat up a good splash of olive oil in the pan and bake the balls golden brown on low to medium heat within 10 minutes (depending on the size of the balls and check regurlarly of they are done, if you cook them too long they will get dry).  Make sure you frequently change sides!
  4. In the meantime, heat up the passata with the dried herbs. When everything is done put the balls on a plate with in the middle a small bowl so everybody can dip their chicken balls into it!


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