Chickenball Pops with Mango Yoghurt Dunking Sauce

by Finy (follow)
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These walnut sized chicken balls are put on a paddle pop stick and are just a mouthful each.

Great for buffets or parties, the dip is a simple but delicious mixture of yogurt, mango and herb of your choice.

This is also a good recipe for children as my grandchildren were attracted by the sticks and being able to eat without a knife and fork!

Chickenball Pops with Mango Dunking Sauce Montage

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 10 servings

500 g minced chicken
½ cup breadcrumbs
2/3 cup grated cheese
1 onion, finely chopped
½ cup chopped parsley
2 cloves garlic, crushed
4 tbsp Parmesan cheese, grated
½ cup polenta
Black pepper to taste
25-30 icy pole sticks (available at craft shops)
1 cup natural yogurt
½ cup finely chopped mango or fresh mango
2 tbsp fresh chopped herbs-I used chives

Combine the minced chicken, breadcrumbs, cheese, onion, 3 tbsp parsley, garlic and 2 tbsp Parmesan.


Mix with your hands until it forms a ball.


Using wet hands, roll the chicken into walnut sized balls.

Combine the polenta, pepper, remaining parsley and Parmesan.

Roll the chicken balls in this mixture thoroughly.



Place them on a lined baking tray.


Bake in the oven at 160° fan forced for about 25 - 30 minutes or until the coating is lightly browned. Take out of the oven and press an icy pole stick into each, while still warm.


For the sauce, combine yogurt, mango and herbs (you COULD used chopped canned apricots instead of mango).


Serve the chicken balls warm with the sauce.

#Kids party
#Minced Chicken
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