Chicken Kiev Balls

5 from 2 votes

Crispy bite-sized balls oozing with herbed garlic butter, these Chicken Kiev Balls are so easy to make they'll be your favorite appetizer or finger food.

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Appetizer, Finger Food

Cuisine: American

Servings: Balls

Calories: 392kcal

Author: Kate O'Malley

Ingredients

1 pound ground chicken
1 tsp ground black pepper
Salt to taste
2 oz unsalted butter
3 garlic cloves minced
1 cup Pecorino Romano cheese or Parmesan
½ bunch parsley
½ cup all-purpose flour
2 eggs
1 cup Panko breadcrumbs
3 cups Sunflower or Vegetable Oil for frying Oil with a high smoking point like rapeseed, vegetable or sunflower oil.

Instructions

Chicken Meatballs

Season the ground chicken with salt and pepper. Mix well to combine.

Garlic Butter

Add parsley, butter, garlic, and Pecorino Romano cheese to a food processor.
Blend until all the ingredients are well combined.
Roll the garlic butter mixture into small balls, approx. 1 teaspoon each. Arrange them on a piece of baking paper so they aren’t touching.
Place the butter balls in the freezer for 15- 30 minutes to make them nice and firm.

Making the Kiev Balls and Coating

Take about 1½ tablespoons of the ground chicken and form it into a ball. Flatten the ball in your palm and place a butter ball in the middle. Wrap the chicken around it, shaping it into a ball. Ensure the butter is well sealed with the chicken to prevent butter leakage when cooking.
Repeat this step with the remaining cheese balls. Place them on the baking paper.
Prepare the breading ingredients: In a shallow bowl, beat the eggs with a little salt. Add the Panko breadcrumbs to a flat plate or shallow bowl. On a third flat plate, add the flour.
Roll all the balls in flour, shaking off the excess.
Dip each floured chicken ball into the egg mixture coating well.
Roll each chicken ball in the panko crumbs, ensuring they are well covered.
Once all the balls are covered, return them to the freezer for another 15 minutes to firm the chicken up around the butter ball and set the butter again. This will prevent any butter leakage.
Heat oil in a large, deep pan or a deep saucepan. You need enough oil to cover the balls, and you want the oil temperature to reach around 350F.
Reduce the heat a little so they cook through without burning and carefully place the balls in batches of 5-6, and cook, turning frequently, until golden brown – about 5-6 minutes. Remove with a slotted spoon to drain the oil.
Allow the balls to rest a little so the chicken retains its juiciness and the butter doesn't burn your mouth. Serve them hot or warm. You can serve these at room temperature, but they won't be as nice if they are too cold, as the garlic butter center will solidify too much.

Notes

Recipe Variations and Substitutions

Cheese: You can use another cheese, such as finely grated cheddar, but I find finely grated parmesan works best when melting the butter.
Bread Crumbs: You can use ordinary bread crumbs, but Panko gives a much airier and crispy finish. Ordinary breadcrumbs tend to be a bit dense.
Chicken: You can switch chicken for turkey or even make a mix of the two.
Herbs: I use fresh parsley because it’s how the traditional Kieve is made, but feel free to switch it up. My only recommendation is to make sure you use fresh herbs.

Tips

Securing the Butter Inside: When forming the chicken balls, ensure the butter is fully encased in the chicken mince to prevent it from leaking out during cooking. Before cooking, the final stint in the freezer (or fridge if prepping in advance) will ensure the butter and chicken stay attached and the seal is tight.
Cooking Temperature: When deep frying, ensure the oil is at medium heat. Too high heat can cause the balls to brown too quickly on the outside while leaving the inside undercooked.
Rest After Cooking: Allow the Chicken Balls to rest for a few minutes after frying. This helps to avoid burning your mouth with hot butter, but it also gives the chicken time to settle and retain its juices.

Nutrition