How to Make an Easy and Bouncy Keto Friendly Chicken Balls with Cheese Sauce

An easy yet yummy bouncy chicken balls with a mouth- watering cheese sauce will save you from browsing for the like in the market!

One day i was wondering why don’t i put any recipe of mine for those who are on a Keto diet since i have been making it for so long for my husband. As he was polishing off the plate yesterday, it hit me that i will include Keto- friendly recipes in my blog. So these tasty and very practical Chicken Balls and its Cheese Sauce are apparently chosen for being the very first candidate.

Preparing and cooking time for The Chicken Balls took only 35 minutes and in the end it was all worth it. The smell literally spread all over the flat and left a very warming smile on whoever tasted these chicken balls. For the sauce it was only 20 minute and the only thing that took bit long was to wait for the cheeses to melt. Yet again, i really like this recipe and i would like to make it again for any Keto Dieters. (P.S. I added the calorie and fat intakes at the end of the page) 

TIPS FOR MAKING THE BEST CHICKEN BALLS

• I used 1 dessert spoon of baking powder inside the mixture just to make it even bouncier. I’d advice to keep it in a fridge for a whole 30 min for it to absorb but you can always start cooking right away. Choice is yours.
• The heat of the stove is actually really important. I was cooking them on a high heat for 7 min after that i put the lid on and lower the heat then it will have the chance to be puffed up.
• I found out that Turkish cumin is very tangy and my ultimate favorite for any kind of meatballs. But if you can’t find it anywhere nearby just normal cumin would be sufficient and also the other seasonings i put in this recipe will substitute the taste.

Let’s make this recipe then!

Chicken Balls

• 500 gr chicken breast
• 1 teaspoon salt
• 1 teaspoon oregano, 1 teaspoon black pepper(ground), 1 teaspoon cumin(ground), 1/2 teaspoon allspice(ground), 3/4  paprika(ground), 1/2 chili pepper(ground)
• 30 gr olive oil

Instructions:

• First we cut the chicken breast into slices and then we put them in a blender. We approximately run it for a whole 20 seconds and then we can take them into a big bowl.

• Now we can put all the seasonings inside and start gently but nicely kneading it. All we need is a greatly mixed chicken paste to shape it into a nice chicken balls.

• Laying them nicely on the pan we cook them on a relatively high heat for 7 min – but don’t forget to flip them – then we put the lid on, lower the heat(around 3), set the timer and forget it for a 10 min.

• If your chickens looking anything like this picture above then your dish is ready. Remove it from the heat and lay them on a nice dish then put it away to cool down.

 

Now you can jump to the perfect sauce that goes so good with it !

 

TIPS FOR THE CHEESE SAUCE

• I used Port Salut for it has a slightly indistinctive taste but then rest of the cheeses( Prima Donna, Chevre Affine) i preferred to use have sharp distinctive tastes, therefore i suggest you to choose two cheeses that is alike to get the best result!

 

Cheese Sauce

• 79 gr Port Salut
• 23 gr Prima Donna
• 6 gr Chevre Affine
• 2 tablespoon Labneh or Cream Cheese
• 153 gr Heavy Cream
• 1 teaspoon black pepper(ground)

Instructions:

• First we put the cream into the pot and then we add the cheese and black pepper, lastly we add the labneh and put the pot on a medium heat.

• We keep stirring the mixture until it bubbles but preferably until all cheeses melted. If so, we remove it from the heat and put it aside for a short while.

• Before we wait for it to cool down, we pour the sauce over the chickens and serve it warm. I hope you like my little precious recipe and leave nice smile on your beloved. Enjoy!

 

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Nutritions:

• Yield: 4 servings
• Calories: 514 kcal (per servings)
• Fat: 32 gr
• Carbs: 1.3 gr
• Protein: 10.9 gr

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