Yellow chicken balls can basically be made from beef or chicken breast – even turkey. This recipe is with chicken breast.
The mixture itself can be used for making also patties.
I like to make this mixture and make both. Then Tamara and Noam eat fried patties and I eat the cooked chicken balls.
Don’t be intimidate by the length of the recipe – it’s really, really simple. I try to be as detailed as possible, so it seems long and cumbersome and complicated.
Ingredients
for chicken balls
ground chicken breast (500-600 gr.)
A Yellow onion
1/2 a teaspoon of cumin
A Carrot
1/2 a bunch of parsley/cilantro
A Large zucchini
A cup of almond flour/ half a cup of breadcrumbs/ half a cup of matzah flour
1/4 a of a teaspoon of turmeric
1/2 a teaspoon of salt
for the sauce
A teaspoon and a half of turmeric
salt to taste
Onion
Preparation
Preparation with a food processor
1. Cut the onion into big pieces and put in the food processor. On top of it place the chicken breast on it (if you don’t have ground it’s fine, you can cut it in to big chunks), the parsley and grind it.
2. Grate the zucchini and carrot and add them to the food processor
3. Add all the other ingredients and grind
4. Let the mixture rest for half an hour in the refrigerator
If there is no food processor
1. Grate the zucchini, the carrot and the onion on a fine grater. Let them drain water, it’s even better to squeeze them with your hands.
2. Finely chop the parsley
3. Put all the ingredients in a bowl and mix well. Let the mixture rest in the refrigerator for about half an hour
Preparing the sauce
1. Cut the onion into small cubes
2. Heat oil in a pot and fry the onion until it is transparent
3. Add the turmeric and the salt
4. Fill half a pot with water and bring to a boil
5. simmer and cook for about 15 minutes
6. Raise the heat to medium and begin to make chicken balls of the desired size from the mixture and add to the sauce
7. Cook for half an hour on low heat
Notes
– When preparing the chicken balls, use the help of a bowl with water to dip your hands
– Almond flour does not absorb like breadcrumbs or matzah flour (which is best used for chicken balls) – so the dough will always be softer.
Add the chicken balls to the pot slowly. To add more to the pot, move them only after they settle in order to keep an aesthetic shape as much as possible
– Add the chicken balls gradually, so that the temperature of the sauce is not too low. If it is too low, the chicken balls break
– You can add zucchini or chickpeas to the sauce – but in my opinion it tastes best only with onions
It’s may sound complicated but it’s really not!!
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