Rioja chicken balls recipe

38 ratingsRate
  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 275 calories / serving
  • Freezable
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Pre-heat the oven to 200° C and line a baking tray with nonstick baking paper.

Place the chopped chicken breast, egg, red chilli pepper, parsley leaves and seasoning in food processor. Pulse until the chicken is finely chopped and all the ingredients come together in a homogenous mixture. Transfer to a mixing bowl and shape tablespoons of the mixture into small balls between oiled palms.

Arrange evenly spaced apart on the prepared baking tray. Bake for 20-25 minutes until cooked through, with no pink showing. Remove and allow to cool a little before stacking on a serving plate. Skewer with cocktail sticks and serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

 See more canapé recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • a little olive oil
  • 4 skinless chicken breasts, chopped
  • 1 medium egg
  • 1 red chilli pepper
  • handful parsley leaves, finely chopped
  • salt
  • pepper
  • decorative cocktail sticks, to serve with
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  • Calories
    275
    14%
  • Sugar
    0.3g
    <1%
  • Fat
    13g
    19%
  • Saturates
    2g
    10%
  • Salt
    1.5g
    25%
of an adult's Reference Intake daily amount.
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