Mini Chicken Kiev Balls


Makes 16-20 balls

Preparation time: 20 minutes

Cooking time: 10-30 minutes (depending on cooking method)

Who doesn’t love chicken kievs? These are a great mini option perfect for finger or party food.



  • 120g unsalted butter, cubed
  • 2 garlic cloves, peeled
  • 8 sprigs of parsley
  • Salt to taste


  • 3 slices day old bread, I like to use Turkish bread for a really nice crunch (if needed Gluten free bread works well)
  • Salt and pepper, to taste
  • 1/2 tsp dried garlic powder, optional


  • 600g chicken breast of thigh, roughly chopped
  • Salt and pepper, a pinch of each



  • Place garlic and parsley into a food processor. Process on high for a few seconds.
  • Scrape down sides.
  • Add cubed butter and salt. Process on high for 15 seconds until well combined.
  • Place on baking paper and roll into 16-20 small balls about the size of a marble.
  • Place into fridge to harden.
  • Any remaining butter can be frozen.


  • No need to clean the food processor from the butter.
  • Place all breadcrumb ingredients and process on high until a coarse crumb consistency is achieved.
  • Any leftover unused breadcrumbs (that haven’t touched chicken) can be frozen.


  • No need to clean bowl after crumbs.
  • Place chicken and seasonings into processor.
  • Process on high until minced. This will only take a few seconds.
  • Shape a small amount of chicken around each ball of butter. Ensure the ball is completely covered in chicken mince.
  • Roll into breadcrumbs.

Cooking in the airfryer: Drizzle each ball with a little olive oil. Cook for 12 minutes at 200 degrees.

Cooking in the oven: Bake for 30 minutes at 180 degrees.

Shallow fry: Cook over medium to hot heat in 1cm of oil, turning often, for 4 minutes each side or until cooked.

For Thermomix instructions please visit

Recipes compiled by Peta –

First published in Peninsula Kids – Winter 2015


Comments are closed.