These stuffed chicken balls have a mashed potato-and-cheddar center and an outer layer of minced chicken with vegetables and spices. They bake in a simple tomato-and-water sauce and finish with melted cheddar. This recipe contains chicken; the wrapper is not a vegetable dough.
Recipe Details
- Chicken: about 900 g from 3 breasts
- Refrigerate the chicken mixture: 30 minutes
- Oven: 220°C (428°F)
- Bake: about 40 minutes, then about 15 minutes after adding cheese
Ingredients
Chicken Wrapper
- 3 chicken breasts, about 900 g total
- 1 onion
- Fresh parsley, to taste
- 1 green pepper
- 1 red pepper
- 3 garlic cloves
- Ground black pepper, to taste
- Ground red pepper, to taste
- Ground cumin, to taste
- Dried mint, to taste
- Salt, to taste
- 1 tablespoon olive oil
Potato Filling
- 4 potatoes
- Grated cheddar cheese, to taste
- Salt, to taste
- Ground black pepper, to taste
- Dried mint, to taste
Sauce and Topping
- 1 tablespoon tomato puree
- 200 ml water
- Additional grated cheddar cheese, to taste
- A little oil, for shaping
How to Make Chicken-Wrapped Potato and Cheese Balls
Cook and mash the potatoes
Peel the potatoes if preferred, cut into pieces and boil until tender. Drain well, mash and let them cool enough to handle. Stir in grated cheddar, salt, black pepper and dried mint to taste.
Prepare the chicken mixture
Finely chop or pulse the onion, parsley, peppers and garlic. Finely mince or process the raw chicken, then combine it with the vegetables, spices and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes. Do not taste the raw mixture.
Shape the filled balls
Heat the oven to 220°C (428°F). Form the cooled potato filling into balls. With lightly oiled hands, flatten portions of the chilled chicken mixture, wrap them around the filling and seal completely. Arrange in a baking dish in a single layer.
Add the sauce and bake
Mix the tomato puree with 200 ml water and pour it around the prepared balls. Bake for about 40 minutes, until the chicken exterior is cooked and starting to brown. Check the thickest chicken portion for at least 165°F (74°C); the size of the balls affects the time.
Melt the cheese topping
Sprinkle with additional cheddar and return to the oven for about 15 minutes, or until the cheese melts and the chicken is safely cooked through. If the topping browns too quickly, cover loosely with foil.
Serve
Serve hot with the tomato cooking liquid. Wash utensils, work surfaces and hands thoroughly after handling the raw chicken.
Tips and Common Mistakes
- Drain the potatoes well so the filling is easy to shape.
- Chill the chicken mixture before wrapping and keep it refrigerated until you are ready to shape.
- Seal the wrapper all around the filling and make similar-sized balls for more even cooking.
- The cheddar amounts are to taste; no exact cheese weight is specified in this version.
- Use a thermometer in the chicken layer rather than relying on the potato filling or browned cheese.
Storage and Make-Ahead Tips
Refrigerate cooked leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat to 165°F (74°C) in the center. Keep any uncooked chicken mixture refrigerated and cook promptly.
Frequently Asked Questions
Are these vegetarian potato balls?
No. The potato-and-cheese center is wrapped in seasoned chicken, onion, peppers and herbs.
Can I use a food processor for the chicken?
Yes. Process the chicken finely enough to form a wrapper, keep it cold and clean the equipment thoroughly afterward.
Why is the filling leaking out?
The wrapper may have an opening or the filling may be too wet. Drain the potatoes well and seal the chicken layer around each ball.