Chicken Pistachio Balls

"Simple, unusual, and tasty! You can make these into balls, as an appetizer, or into patties as part of a meal. As a main course, it can serve 2. This a tried-and-true recipe, for all it sounds somewhat unusal. I really like this dish. Very yummy!"
photo by a user photo by a user
Ready In:
1 batch appetizers




  • Mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl.
  • Form the mixture into balls or patties and dredge in flour to lightly coat.
  • Heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden.
  • (For appetizers: serve on a plate with toothpicks.) For the sauce: Mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper.
  • You can also make a sauce with the yogurt, 2 Tbsp chopped cilantro, lemon juice, and salt and pepper to taste.
  • Serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment.

Questions & Replies

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  1. My husband made these for dinner tonight - yum! The yogurt-chutney sauce with them was perfect. :)
  2. I LOVE these! The crunch of the pistachio,flavours of mint and lemon...a real winner!
  3. These are easy to make and a very nice change of pace from regular meatballs. We've had them both as a main dish and as appetizers. Well received! The dipping sauce is good.
  4. I really enjoyed these. The mint and pistachios were a flavorful cahnge of pace. I skipped the flour and did not make the sauce. You should give it a try.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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