chicken kievs balls

These Chicken Kiev Balls are ultra crispy on the outside and oozing with a gorgeous garlic butter!

Mini Chicken Kievs

Lightly Salted Butter

tbsp very finely diced Fresh Parsley

Garlic, (grated/minced)

Ground Chicken ((see notes))

Panko Breadcrumbs ((see notes))

White

Salt

tsp Black Pepper

Panko Breadcrumbs

Flour

Eggs, (beaten)

Salt & Pepper, (as needed)

/ 750 milliliters-1litre Vegetable Oil ((see notes))

Garlic Butter

Garlic Butter: In a small bowl add butter, parsley and garlic. Mash with a fork until evenly combined. Use a 1 tsp measuring spoon and scoop out the butter into 1 tsp portions on a sheet of parchment paper. You should get around 20 balls of butter. Place in the freezer for 30-60mins, or until nice and firm.

Meatballs

Meatballs: Meanwhile in a large mixing bowl add chicken, 3/4cup breadcrumbs, parmesan, egg, onion and salt &amp; pepper. Use your hand to combine until everything is evenly distributed, then use a 1 tbsp measuring spoon to scoop out chunks of meat. You should get around 20 chunks. Place a piece of garlic butter in the centre of the chunks of meat then roll into meatballs, ensuring the butter is contained.

Coat

Coat: Line up 3 bowls - the first is flour with a pinch of salt and pepper, the second is 2 beaten eggs and the third is breadcrumbs with a pinch of salt and pepper. One by one coat the meatball in flour, then egg and finish in a good coating of breadcrumbs. Repeat with remaining meatballs.

Fry: Heat up enough oil to comfortably cover the size of a kiev in a suitably sized pot. You want to temp to get to 175C/350F. Once you&#039;ve reached that temp carefully lower in 5-6 kievs and fry for 4-5mins, or until deep golden and crispy. Place on wire rack with paper towels underneath to catch excess oil. Repeat with the other batches.

Serve

Serve: Allow to cool for a few mins before tucking in as the butter is likely to be very hot. Serve up as finger food with a dip or with fries to make a meal!

https://www.youtube.com/watch?v=q9B3yE74W8M

These Chicken Kiev Balls are ultra crispy on the outside and oozing with a gorgeous garlic butter!

Mini Chicken Kievs | Makes around 20 mini kievs

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/mini-chicken-kievs/

INGREDIENTS

Garlic Butter:

4oz / 120g Lightly Salted Butter
2 tbsp very finely diced Fresh Parsley
2 cloves of Garlic, grated/minced

Meatballs:

1lb / 500g Ground Chicken (see notes)
3/4 cup / 45g Panko Breadcrumbs (see notes)
1/2 cup / 40g freshly grated Parmesan
1 small White Onion, peeled & grated on a box grater
1 Egg
1/2 tsp Salt
1/4 tsp Black Pepper

Coating:

1 cup / 60g Panko Breadcrumbs
1/3 cup / 70g Flour
2 Eggs, beaten
Salt & Pepper, as needed
3-4 cups / 750ml-1litre Vegetable Oil (see notes)

METHOD

Garlic Butter: In a small bowl add butter, parsley and garlic. Mash with a fork until evenly combined. Use a 1 tsp measuring spoon and scoop out the butter into 1 tsp portions on a sheet of parchment paper. You should get around 20 balls of butter. Place in the freezer for 30-60mins, or until nice and firm.

Meatballs: Meanwhile in a large mixing bowl add chicken, 3/4cup breadcrumbs, parmesan, egg, onion and salt & pepper. Use your hand to combine until everything is evenly distributed, then use a 1 tbsp measuring spoon to scoop out chunks of meat. You should get around 20 chunks. Place a piece of garlic butter in the centre of the chunks of meat then roll into meatballs, ensuring the butter is contained.

Coat: Line up 3 bowls - the first is flour with a pinch of salt and pepper, the second is 2 beaten eggs and the third is breadcrumbs with a pinch of salt and pepper. One by one coat the meatball in flour, then egg and finish in a good coating of breadcrumbs. Repeat with remaining meatballs.

Fry: Heat up enough oil to comfortably cover the size of a kiev in a suitably sized pot. You want to temp to get to 175C/350F. Once you've reached that temp carefully lower in 5-6 kievs and fry for 4-5mins, or until deep golden and crispy. Place on wire rack with paper towels underneath to catch excess oil. Repeat with the other batches.

Serve: Allow to cool for a few mins before tucking in as the butter is likely to be very hot. Serve up as finger food with a dip or with fries to make a meal!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/mini-chicken-kievs/

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