Chicken Balls with Mushroom Sauce – Recipe and Cooking Instructions

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Chicken Balls with Mushroom Sauce – Recipe and Cooking Instructions

This creative and delicious dish combines tender chicken with a rich mushroom sauce, making it a perfect choice for a main lunch meal. Served alongside a fragrant plate of rice, it is sure to please a wide range of tastes. Here’s a step-by-step guide to preparing this dish.

Ingredients for Chicken Balls with Mushroom Sauce:

Chicken Balls with Mushroom Sauce


For the Chicken Balls:

  • 1 kg chicken fillets.
  • 1 medium onion.
  • 1 tablespoon white vinegar.
  • 1 teaspoon black pepper.
  • A pinch of mixed spices or shish kebab spices.
  • A pinch of ground ginger.
  • A pinch of ground cardamom.
  • 1 tablespoon salt (or to taste).
  • 250 grams of Kashkaval cheese (or as needed).
  • A small amount of flour for coating.
  • Vegetable oil for frying.

For the Mushroom Sauce:

  • 1 packet of Maggi mushroom soup.
  • 1 liter of milk.

For the Side Dish (Optional):

  • Cooked rice.
  • A pinch of cinnamon.
  • 1 teaspoon ground cardamom.

Cooking Method for Chicken Balls with Mushroom Sauce:

  1. Prepare the Chicken Balls:

    • Grind the chicken fillets using a food processor until finely minced.
    • Chop the onion into small pieces and grind it along with the chicken.
    • Transfer the mixture to a bowl and add the mixed spices, ground ginger, black pepper, ground cardamom, white vinegar, and salt.
    • Mix the ingredients thoroughly and let the mixture rest for 10 minutes to absorb the flavors.

  2. Shape the Balls:

    • Take a small portion of the chicken mixture and shape it into a ball. Place a cube of Kashkaval cheese in the center and reshape the ball to fully enclose the cheese.
    • Repeat this process with the remaining mixture.
    • Roll each ball in flour to coat it lightly.

  3. Fry the Chicken Balls:

    • Heat the vegetable oil in a frying pan over medium heat.
    • Fry the chicken balls until golden brown.
    • Remove from the oil and drain on paper towels to remove excess oil.

  4. Prepare the Mushroom Sauce:

    • In a saucepan, heat the milk over low heat.
    • Gradually add the Maggi mushroom soup powder while stirring continuously.
    • Cook the mixture on low heat, stirring until it thickens and becomes creamy.

  5. Combine the Sauce and Chicken Balls:

    • Add the fried chicken balls to the mushroom sauce and gently stir to coat them evenly.
    • Simmer for a few minutes to allow the flavors to meld.

  6. Serve:

    • Transfer the chicken balls and sauce to a deep serving dish.
    • Prepare a side of cooked rice and optionally season it with cinnamon and ground cardamom for added aroma and flavor.
    • Serve the chicken balls with the rice for a complete and satisfying meal.

Enjoy this flavorful and hearty dish with your loved ones. Bon appétit!

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