Sage & Onion Chicken Balls

• servings: Makes 20 balls
• total time: 35 minutes

Ingredients

I'm not quite in the headspace to go back to making full roast dinners yet - but...I still want all the Sunday cosiness of EATING a roast! If you're the same, you have got to try these roasted chicken balls!

Sage & Onion stuffing mixed with chicken mince and then oven baked, they could not be easier...you can even prep them ahead of time

Just serve them with roast potatoes and a bit of veg (you could even pop a cheeky yorkshire on the side if you fancy)

A roast dinner with ALL of the comfort and hardly any of the work. The recipe's below, let me know what you think, A x

170g Sage and Onion Stuffing mix

450ml boiling water

500g chicken mince

Olive oil

Salt and ground black pepper

Tip the stuffing mix into a bowl, pour over the boiling water and give it a good stir. Leave to rest for 15 minutes or until cool enough to handle.

Directions

Add the chicken mince to the bowl, season with salt and pepper.

Use your hands to combine the mince and stuffing, so it's thoroughly combined.

Use an ice cream scoop to get a level scoop of the mixture (you can do this by hand if you prefer)

Drizzle your hands in a little olive oil and roll the balls firmly in the palms of your hand.

Place on a lined baking tray and repeat with the rest of the mixture. This will make around 20 balls.

Add a little more oil to your hands after every few chicken ball rolls.

Roast in the oven at 200C fan for around 35 minutes turning once until they're cooked through