Handmade chicken balls

Directions

1. 1
   Mince the thighs and breast with a blender
2. 2
   Marinate the minced meat with the condiments mentioned
3. 3
   Using a teaspoon or freehand, shape the meat into a small ball.
4. 4
   Approximately 3cm wide
5. 5
   Pour olive oil into a non stick pan to fry the meatballs.
6. 6
   No deep fry is required hence oil only needs to be adequately sufficient to half covered the balls
7. 7
   When balls turn golden brown above medium fire, insert a toothpick into each ball and ensure it can be extracted easily without any residue before serving.