Very Moorish Chicken Balls
Suitable from 12 months. Allergies: DF, SF, WF, GF, EF, RSF. Can be made nut free as well.
  • CourseAllergy Babies, Kids, Lunch, Snacks
Prep Time
20minutes
Cook Time
40minutes
Prep Time
20minutes
Cook Time
40minutes
Ingredients
  • 1 brown onion finely diced (I use a grater)
  • 1kg chicken mince
  • 1cup of almond mealto make this lunch box friendly for school try using quinoa flakes and just half a cup
  • 1 zucchini grated
  • 1 carrot grated
  • 1tablespoon of nutritional yeastoptional but gives a mild cheese flavour
  • 2tablespoons of freshly chopped parsley
  • Sea salt and pepper to taste
  • Coconut oil for frying
Instructions
  1. Pop all the ingredients into a large bowl and mix well with your hands. Reserve half the batch if making burgers.
  2. Roll the mixture into small balls with your hands and fry in oil for 5 minutes or until all sides are browned and cooked through.
  3. If you want to spend less time frying I brown two sides of each ball and pop on a baking tray and cook for another 15 minutes on 180C, that way I can be sure they are cooked through.
  4. 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.