Handmade chicken balls

1. 1

   Mince the thighs and breast with a blender

2. 2

   Marinate the minced meat with the condiments mentioned

3. 3

   Using a teaspoon or freehand, shape the meat into a small ball.

4. 4

   Approximately 3cm wide

5. 5

   Pour olive oil into a non stick pan to fry the meatballs.

6. 6

   No deep fry is required hence oil only needs to be adequately sufficient to half covered the balls

7. 7

   When balls turn golden brown above medium fire, insert a toothpick into each ball and ensure it can be extracted easily without any residue before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.