Very Moorish Chicken Balls

With a growing family its a necessity to cook food that both the kids and adults enjoy and these chicken balls do just that. I cook up half a batch to make chicken balls for the boys and freeze them and then the remaining mix to make chicken burgers for Todd and I. If you do that you get about 30 balls and 4 patties.

These also make great allergy friendly party foods that you can make ahead of time and freeze and simply reheat on the day in the oven. Or simply allow to thaw in a container while you’re out and about or for school lunch boxes.

These allergy friendly chicken balls are packed with flavour, thanks to the variety of vegetables and quality protein.  If almonds are an issue swap them out with quinoa flakes or sourdough breadcrumbs if wheat and gluten are not an issue.






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(1 Review)

Allergy Friendly Chicken Balls

Very Moorish Chicken Balls

Prep Time

20 minutes

Cook Time

40 minutes

Servings

4 large patties and up to 30 balls

Ingredients

  • 1 brown onion finely diced (I use a grater)
  • 1 kg chicken mince
  • 1 cup of almond meal to make this lunch box friendly for school try using quinoa flakes and just half a cup
  • 1 zucchini grated
  • 1 carrot grated
  • 1 tablespoon of nutritional yeast optional but gives a mild cheese flavour
  • 2 tablespoons of freshly chopped parsley
  • Sea salt and pepper to taste
  • Coconut oil for frying

Instructions

  1. I use a food processor to mince all the chicken and vegetables together. I bung all the ingredients all in one go. However you can do the meat and vegetables separately or grate the veggies by hand and buy minced chicken.
  2. Once all the ingredients are combined in a blender or bowl, using your hands shape into chicken balls. Reserve half the batch if making burgers.
  3. Once the balls are ready, heat up a frying pan with some oil on medium high.  Once the oil is hot add the balls and brown on all sides for 5 – 10 minutes.
  4. If you want to spend less time frying I brown two sides of each ball and then pop them on a baking tray and finish off in the oven for 15 minutes on 180C.
  5. Serve warm or cold and freeze remaining balls in a container. To defrost simply remove from the freezer and allow to defrost on the kitchen bench for a couple of hours.

Recipe Notes

Suitable from 12 months.

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

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6 Comments

  1. Tracy on July 23, 2018 at 9:41 pm

    Just wondering why this is not suitable for under 12 months?

    • Sharon Selby on July 24, 2018 at 9:21 am

      Hi Tracy, for most babies it definitely is suitable before 12 months. This is more on the cautious side for mums dealing with very sensitive babies with food intolerances and allergies and working out what are the trigger foods. By all means go ahead early as these are a firm favourite with little ones. Sharon xx

      • Tracy on July 24, 2018 at 10:39 pm

        Thanks. Just wondering if this would work without the almond meal/ quinoa flakes as well?

        • Sharon Selby on July 24, 2018 at 11:03 pm

          The almond meal, quinoa flakes or rice crumbs which are really just a replacer for bread crumbs are used to keep the meatballs tender. Another way to do it is to add one egg yolk instead (a paleo trick). You could try that. I think without doubt they would be tasty, just possibly a little harder than the original version. But I think its worth giving it a go. And I may try next time too.

  2. Jodie on April 14, 2019 at 7:40 am

    Hello, we can’t use yeast flakes, would there be something you suggest as a substitute? Or should we just leave it out?? Thanks

    • Sharon Selby on April 15, 2019 at 10:13 am

      Hi Jodie. The yeast flakes are purely optional. I often forget to add it in. I suggest it as yeast flakes are very high in B vitamins so a good way to add in some extra nutrients. So no need to replace it just feel free to leave it out. Enjoy! Sharon xx

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