Sage & Onion Chicken Balls

Ingredients

• 170 g Sage and onion stuffing mix
• 450 ml Boiling water
• 500 g Chicken mince
• Olive oil (A little for rolling; add more to your hands after every few balls.)
• Salt (To taste)
• Ground black pepper (To taste)

Steps

1. 1

   Tip the sage and onion stuffing mix into a bowl. Pour over the boiling water and stir well to combine.

2. 2

   Leave the stuffing mixture to rest for 15 minutes, or until it is cool enough to handle.

3. 3

   Add the chicken mince to the bowl and season with salt and ground black pepper.

4. 4

   Use your hands to combine the chicken mince and stuffing thoroughly.

5. 5

   Use an ice cream scoop to portion level scoops of the mixture; you can portion it by hand instead if preferred.

6. 6

   Drizzle a little olive oil onto your hands and roll each portion firmly between your palms to form a ball.

7. 7

   Place the balls on a lined baking tray and repeat with the remaining mixture, making about 20 balls. Add a little more oil to your hands after every few balls.

8. 8

   Roast in a fan oven at 200°C for around 35 minutes, turning the balls once, until cooked through.

Notes

The author says the balls can be prepared ahead of time but does not specify storage or timing. The recipe does not state how to line the baking tray or how much oil, salt, or pepper to use.

Nutrition per serving

• main
• British
• chicken
• roasted
• oven-baked
• autumn
• Sunday lunch
• make-ahead