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    You are in: Home / Recipes / Spicy Chicken Balls Recipe
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    Spicy Chicken Balls

    Spicy Chicken Balls. Photo by The Flying Chef

    1/4 Photos of Spicy Chicken Balls

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Tisme's Note:

    A spicy and tasty chicken ball. Easy to make and great to eat! They freeze well also!

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    Units: US | Metric


    1. 1
      Combine all ingredients in a large bowl a mix together well.
    2. 2
      Roll into bite size balls.
    3. 3
      Place in a shallow baking dish and bake at 200C for 20 minutes.
    4. 4
      Serve with a Satay Sauce.

    Ratings & Reviews:

    • on May 26, 2009


      these were worth the wait. DH really enjoyed them and so did I. They had a kick to them but not to much just enough. Made for Edition 7: MAKE MY RECIPE -- a game of tag in the Aust/NZ forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2009


      Gorgeous!! We loved these and they go so well paired with some homemade satay sauce. I made as is except, I browned the chicken balls in a pan in a little peanut oil to give them some colour, before finishing them off in the oven. We had no leftovers which is hardly surprising as all the flavours work together so well and they come out beautifully moist and tender. I served these along with Thai Fish Balls With Chilli and Lime Mayonnaise and Thai Sausage Rolls both by Tisme and all her dishes were gobbled up with high praise. I have saved them all and they will definitely be making encore appearances at future gatherings.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Chicken Balls

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 53.2
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.6 g
    Cholesterol 17.7 mg
    Sodium 104.7 mg
    Total Carbohydrate 3.2 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 4.5 g

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