Search thousands of recipes reviewed by home cooks like you.

Easy Chicken Balls

Easy Chicken Balls

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
sal

sal

A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 99g
  • 32%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs. Mix well and form about 30 balls out of the mixture, using hands.
  2. Roll balls in extra Parmesan cheese and cracker crumbs. Heat oil in a large skillet over medium high heat and fry chicken balls until golden brown, 15 to 20 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TXUKGal
43

TXUKGal

12/3/2003

I left out the ricotta (forgot to buy) and the cloves. I did notice that the 2 eggs seemed to make the mixture very "wet" so I added some bread crumbs to make it easier to handle. I also didn't have crackers on hand so I crushed some corn flakes. I'm not a fan of hot oil but it was easy to make and my husband and I both loved them. I made a honey mustard dipping sauce for them as well. I would probably make this again but might try baking them instead of frying.

MelissaB
39

MelissaB

1/29/2007

I actually baked these instead of frying them. I also added a little minced garlic. Family loved it!

RAMSPOT
26

RAMSPOT

12/3/2003

I grilled this in patties on foil. It stuck to the foil and the only discernable flavor was of cloves of which I only used half the amount. Ground chicken needs to be used for an amorphous protein source in a hearty sauce, where its lack of fat is an advantage. Sorry.

More reviews

Similar recipes

ADVERTISEMENT