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Here’s a unique hot appetizer that will remind you of chicken Kiev—garlic butter filling in a ground chicken meatball then rolled in panko and lightly fried. Crisp, buttery, herb-savory and finally something different than those little bbq sausages.
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Steps + tips for Crispy Garlic Butter Chicken Balls
Read me first: We will be rolling marble-sized balls of cold garlic butter and then wrapping the seasoned ground chicken around each butter marble. Then, the prepared raw balls will go into flour, egg, then panko and deep frying them until crisp and cooked through. Then a plate of prepared meatballs will chill in the fridge before deep frying in a pan of hot oil.
Preparation: Lay a length of parchment or wax paper on a plate. This will hold the garlic balls and the whole plate will go into the freezer or fridge to get hard and cold.
On another plate or baking sheet, lay paper towels for draining the fried meatballs. Set aside.
Add the oil to a high-sided frying pan and set to medium heat, increasing to medium-high. Temp should become 350F for frying.
Step 1: Season the ground chicken with salt and pepper and mix well.
Step 2: Add the parsley, cold butter, garlic, and grated/shredded cheese to a food processor and blend until well combined.
Step 3: Roll the garlic butter mixture into small balls, about 1 teaspoon each. Arrange them on baking paper so they are not touching, and chill until firm, into the freezer about 10 minutes.
Step 4: Flatten a portion of the seasoned chicken in your palm, wrap it around a butter ball, and seal it completely.
Step 5: Set up your coating station. A bowl of flour, a bowl of beaten egg, and a bowl of panko, next to the parchment.
Step 6: Coat each butter-covered chicken ball in flour, then egg, then Panko breadcrumbs. Add back to the freezer for another 10 minutes.
Step 7: Once the oil reaches about 350F, the oil is hot and ready. Add five or six meatballs to the oil, but don’t overcrowd the pot. Fry in hot oil until golden and crispy, turning gently with tongs. Remove from the oil and transfer to the plate with a paper towel or a wire rack to drain and cool. Let freshly cooked meatballs rest for 6 minutes before eating as they will be very hot.
Tips for Success
- Baking option: Refrigerate the chicken-covered butter balls well to harden the butter, then bake cold at 375°F for 15 minutes or until golden brown. Use tongs to gently turn about halfway through for even cooking.
- Air fryer option: Air fry 360F 15 minutes for a crisp outer shell without deep frying. Use a pastry brush to dab a little olive oil onto each ball halfway through cooking or they can dry out a little.
- Panko breadcrumbs give a much airier, crispier finish than ordinary breadcrumbs.
- You can substitute chicken for turkey or use a mix of both.
- You can use any grated hard cheese — Parmesan works well as a substitute for Pecorino Romano.
Tools & Equipment
- Small food processor
- Cutting board and knife
- Grater (for cheese)
- Measuring cups and spoons
- Two large bowls
- Parchment paper
- Paper towels or wire rack (for draining after frying)
- 2 large plates
- High-sided frying pan or Dutch oven
- Toothpicks or tongs
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Crispy Garlic Butter Chicken Balls
Equipment
- Dutch Oven for frying
Ingredients
- 1 lb ground chicken
- 1 t ground black pepper
- salt to taste
- 2 oz unsalted butter
- 3 garlic cloves minced
- 1 c Pecorino Romano or Parmesan cheese grated or shredded
- 1 bunch fresh parsley
- 1/2 c all-purpose flour
- 2 eggs beaten
- 1 c Panko breadcrumbs
- 3 c sunflower or vegetable oil for frying
Instructions
- Read me first: We will be rolling marble-sized balls of cold garlic butter and then wrapping the seasoned ground chicken around each butter marble. Then, the prepared raw balls will go into flour, egg, then panko and deep frying them until crisp and cooked through.
- Preparation: Lay a length of parchment or wax paper to a plate. This will hold the garlic balls and the whole plate will go into the freezer or fridge to get hard and cold.On another plate or baking sheet, lay paper towels for draining the fried meatballs. Set aside. Add the oil to a high-sided frying pan and set to medium heat, increasing to medium-high. Temp should become 350F for frying.
- In a large bowl: Season the ground chicken with salt and pepper. Mix well to combine. Set aside.
- In a food processor: Add parsley, butter, garlic, and grated cheese to a food processor and blend until well combined.
- Roll the garlic butter mixture into small balls, about 1 teaspoon each. Arrange on a plate prepared with parchment so they are not touching and chill until firm.
- Flatten a portion of the seasoned chicken in your palm, wrap it around a butter ball, and seal it completely so the butter won't leak out while cooking. Do them all at once and then set aside.
- Coat each ball in flour, then egg, then panko.
- Once the oil is hot: Fry four or five balls at a time (don't crowd the pan) in hot oil until golden and crispy.
Notes
Nutrition
The bottom line
These make a wonderful homemade hot appetizer, using budget-friendly ground chicken (instead of beef), garlic butter, parsley, panko, and parmesan. The gentle frying creates a crispy crunch. Skewer on toothpicks and serve at room temp, or toss them all in a bowl warm with a pair of small tongs so everyone can serve themselves.
