Fruity Chicken Balls are a great finger food for kids of all ages. Great for baby-led weaning (BLW), for toddlers or in a kids lunch box.
The first time that I made these fruity chicken balls was when Rory was a baby. He did baby-led weaning and I found that these were a great little finger food to have at home or to pop into a lunch box when going out and about.
The only way Rory would eat chicken as a baby was if it was thigh meat or minced and made into burgers or balls such as these. As he got older he was more able /willing to eat chunks of meat but even now, at two years old, he prefers meat served like this.
Now that Finn has started school I have been thrown into the world of lunch boxes. It is important to me that Finn has a healthy and varied lunch box as, after all, it makes up a third of his daily food. Lately, I have been thinking of different foods that I can add to the lunch box and thought that these would be perfect; they can be frozen and taste really good cold.
I often serve these as part of the main meal or with a small salad at lunchtime. Usually, I cut up some fruit and vegetables to make fun little kebab sticks with them. I’m not sure why, but kids generally find food instantly more appealing when it is on a stick!
The reason I add milk-soaked breadcrumbs to the mixture is to produce a lighter, more tender ball. If you or your kid have allergies then you can miss this out, they still taste great!
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Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Fruity Chicken Balls
Ingredients
- 1 tbsp olive oil
- 1 onion , finely chopped
- 1 carrot , peeled and grated
- 40g (3/4 cup) Fresh Breadcrumbs (optional see notes)
- 2 tbsp Milk (optional see notes)
- 1 Small pear , peeled and grated
- 1 Apple , peeled and grated
- 500 g Chicken mince
- 2 tsp Fresh chopped parsley
- 1 tsp Smoked paprika
- Oil for frying
Instructions
- Heat the oil in a pan and fry the onion and carrot, over a low heat, until soft. (For around 5 mins)
- Add the milk to the breadcrumbs and allow to sit for 5 mins.
- Place the apple and pear onto a clean dishcloth and squeeze as much juice as you can out of them. (save the juice for smoothies etc)
- Add all the ingredients to a mixing bowl and mix with your hands until all the ingredients are mixed together.
- Form around 25 balls with your hands. Shallow fry for around five minutes, until golden on both sides.
Recipe Notes
- I add the soaked breadcrumbs to the mixture to produce a lighter, more tender ball. If you have a dairy/gluten allergy then you can miss this out but the ball will be tougher.
Lisa says
My LO enjoyed this! But my toddler on the other hand, not so much (it’s a textural thing for her).
I forgot to peel the apple and pear, but I thought they were still good!
Loving your recipes, thanks!
Amy says
Thanks, Lisa! One out of two isn’t bad, right?! So happy you are enjoying the site and thanks for taking the time to rate and comment.
Kelsie Hennessy says
No egg?
Kate says
Hi Amy
This is possibly a daft question, but do you use cooked chicken in this recipe? Ie it’s cooked before you add it as an ingredient?
Thanks!
Amy says
Hi Kate, no question is silly! This recipe uses raw chicken mince (ground chicken) as the ingredient and it cooks when fried (make around 25 small balls)
Carlzz says
Hello, I was wondering if these could be cooked in the oven instead? If so, how long and what degrees?
Amy says
I haven’t tested so can’t say for sure but I would bake 200C / 400F for approx. 20 mins, until golden and cooked through.
Irena says
My 9 month old loved these! They maintained their shape for him to easily pick up, and were also very moist and soft for him to gobble up. Thank you!
Amy says
So happy he liked them, Irena. Thanks for taking the time to rate and comment 🙂
Granny says
I had my doubts, but dang they were good- real good! And I’m not a toddler., by any means. My grandsons, ages 3 & 7 loved them. I will definitely make again & again.
Thank you for sharing.
Amy says
Thanks, Granny! So happy you liked them (and the grandsons) 🙂
Hana says
I followed the recipe and the chicken balls felt apart when l pan fried them.
Amy says
Hi Hana, I’m sorry you didn’t have success with the recipe. I’ve never had this problem and I’m trying to think what could have caused this.
Sarah says
This recipe sounded intriguing to me with all the healthy ingredients. I tweaked it a bit. I used a food processor to make fresh breadcrumbs from a hearty oat bread and then to shred the carrot, then the apple and pear. I left the skin on for the vitamins and fiber. I cooked the meatballs 1/2 a batch at a time. By the time they cooked through, the outside was too dark. For the second half, I mashed them slightly into thick patties, turned the heat down to Med-low and put a lid on the skillet. Much, much better! Mine didn’t hold up on a skewer for serving but I piled them on brown rice and they were well received by my husband and 23 month old. My 6 year old and 3 year old wouldn’t try them. Overall, pretty good. Any drawbacks I had are likely because I changed the recipe.
Amy says
Hi Sarah, thank you for your detailed feedback. I’ve never had a problem with the outside cooking too quickly, perhaps my heat was lower? I’m glad you found a way to work for you in the end and that your youngest was happy to eat them. Thanks for taking the time to rate and comment, it means a lot 🙂
BLW momma says
I used a parsnip instead of carrot and just one apple (no pear). It was delish and my 11 month old loved them too.
Amy says
Sounds great, happy they worked for you 🙂
Helen says
When you say your kids like them cold, do you just defrost and eat? No need to reheat? Thanks x
Amy says
Hi Helen, yes they are happy to eat them without re heating 🙂
Jessie says
Hey!
Would you freeze these before or after cooking?
Amy says
Hi Jessie, you can do either. I usually cook them before freezing as the kids enjoy them cold 🙂
Ana says
Great recipe! I’m going to try it out. What is the dipping sauce recipe you use in photo?
Amy says
Hi Ana, I think this is just yoghurt mixed with a little mayo and some smoked paprika. Such a simple dip but one the kids love!
Reena says
Is chicken mince uncooked ground chicken? Thanks for clarifying! I’m looking to try these with my 3 and 1 year olds.
Amy says
Yes, that is exactly what it is. I forget that different countries call it different things!
Lulu says
Great recipe, thank you! I had fun making these today with my (extremely fussy) seven year old and she had one (big achievement) but my adventurous eater 9 month old girl loved them and ate three! I added a little salt and pepper to the mix once I had rolled my baby’s portion out separately and really enjoyed them with a salad. Look forward to trying more of your recipes!
Amy says
Thanks Lulu, so happy your seven-year-old was happy to try them, maybe because she worked so hard making them! Glad your 9 month old seemed to love them. Hope you enjoy more of the recipes and thanks for taking the time to rate and comment 🙂
Becky says
Hi Amy,
Ah they sound yummy! Let’s hope the little munchkin likes them as she is such a fussy eater.
Do you freeze these before or after cooking them?
Thanks,
Becky
Hope says
Could these be baked instead of fried?
Amy says
Hi Hope, yes they could be. I should really give that option in my cooking instructions. I’d bake them for around 20 mins at 200C
Sarah says
Hi, Love your recipes – I’ve just batch cooked a load and can’t wait to try them all with my little girl!
I’d love to try these but I can’t find chicken mince in the shops locally – do you think I could substitute with some cooked leftover chicken blitzed in the food processor?! Thanks in advance x
Amy says
Hi Sarah, thank you. Yes, you could blitz the chicken or you could use minced turkey if that is easier to find.
Hope they are a hit!
Lucy Fellows says
Hi Amy! Can you freeze the before cooking them? Thanks!