Saturday, September 12, 2009

Dill chicken balls

I love all sorts of meatballs and am particularly partial to some chicken balls I buy as a treat from a chicken place at Northland shopping centre. So a couple of weeks ago I thought I would have a go at trying to make some myself. I couldn't make up my mind whether to do them with dill which I was excited to find at the shops or to do a more Asian tasting lot with chilli, ginger and coriander. I finally plumped for the dill as I thought it would go nicely with tomato sauce.

Unfortunately the process was somewhat fraught as I didn't realize how sloppy minced chicken would be in comparison to minced beef or lamb and ended up with a mixture that was too moist to form balls. I think that two eggs was too much for the mixture and that the bread would have been better not soaked in milk. I added extra dry bread to the mixture and managed to make balls and cook them. The end result tasted lovely but I am going to continue experimenting with this!

1/2 cup milk
4 slices stale multigrain sourdough bread
650 gr chicken mince
15 gr dill
2 eggs
2 cloves garlic
Ready made tomato sauce
Shaved parmesan


Soak two slices of bread in the milk
Roughly chop dill
Place chicken mince, dill, crushed garlic, and eggs in bowl
Remove bread from milk and squeeze before adding to bowl
Stir all ingredients until combined
Make breadcrumbs from other two slices of bread and add to mixture
Combine full with hands
Form mixture into balls and roll in flour
Place in refrigerator for an hour before cooking to help form
Meanwhile make a tomato sauce or heat ready-made one
Remove to ovenproof dish which is large enough to contain chicken balls as well
Preheat oven to 180c
Heat oil in frying pan and quickly seal the chicken balls
Add to tomato sauce in oven-proof dish
Cook in oven for 45 minutes
Serve with shaved parmesan and accompany with vegetables or green salad


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