Best Cheesy Chicken Balls Recipes

CHEESY CHICKEN BALLS RECIPE BY TASTY

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY

Steps:

• Combine the rice with 2 tablespoons of curry sauce.
• Mix in the flour, cheese, 1 egg yolk, and pepper.
• Roll into balls, make a well in the middle and place in some curry chicken.
• Secure the ball by rolling it in your hands again.
• Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
• Heat the oil in a pan to 325°F (160°C).
• Fry the arancini for a few minutes, until golden brown.
• Enjoy!

CHEESY ARTICHOKE CHICKEN BALLS

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

CRISPY CHEESY CHICKEN BALLS

Steps:

• 1. With a mixer or in a food processor, mix together the chicken, cream cheese, Colby and cheddar cheeses, scallions, salt and pepper, and hot sauce. Set aside.
• 2. Place flour, eggs (beaten with a fork), and panko crumbs in 3 different bowls. Form 2-inch balls of the chicken mixture. Roll each ball through the flour, then the egg wash, then the panko. Set on a baking sheet.
• 3. Bake in a preheated 350-degree oven for 20-25 minutes until the panko crumbs are golden brown.
• 4. Serve alongside ranch or blue cheese dressing for dipping.

CHEESY FRIED CHICKEN PARM BALLS

Steps:

• Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
• Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
• Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
• Add about 3 inches of oil to a Dutch oven and heat to 350°F.
• Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
• Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
• Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
• Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
• Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
• Serve with marinara sauce.

CHEESY CHICKEN BALLS RECIPE - (4.1/5)

Steps:

• 1. Shred the cooked chicken breasts in a bowl using 2 forks. 2. Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper. 3. Mix together and then roll the mixture into balls using your hands. 4. Coat the balls in breadcrumbs. 5. Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes. 6. Serve and enjoy!

CHEESY ARTICHOKE CHICKEN BALLS

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

CHEESY FRIED CHICKEN PARM BALLS RECIPE - FOOD.COM

Steps:

• Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
• Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
• Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
• Add about 3 inches of oil to a Dutch oven and heat to 350°F.
• Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
• Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
• Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
• Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
• Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
• Serve with marinara sauce.

CHEESY CHICKEN BALLS

Steps:

• Season chicken with salt and pepper.
• Mix chicken, egg, flour, onion,garlic, rosemary and cayenne pepper.
• Scoop some meat mixture forming a patty on your palm. Put cheese cube on top. Now, lift the patty sides up to enclose the cheese inside. Mold into a ball.
• Fry in medium heat until golden brown. Set aside and let stand for 5 minutes.
• Serve on a bed of steamed rice or green leaf salad, garnished with chopped chives.