Teriyaki Chicken Balls

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Chicken Balls
1 onion, chopped
1/2 large apple, peeled and grated
1 large carrot, peeled and grated
1 tsp fresh ginger , grates
500g chicken thigh meat, diced
40g Panko breadcrumbs
Teriyaki Glaze
6 tbsp mirin
2 tbsp soy sauce
1 tbsp caster sugar
1 tsp rice wine vinegar
Squeeze lemon juice


  1. Preheat the oven to 200C Fan
  2. Put the onion, apple, carrot and ginger into a processor. Whiz until roughly chopped. Add the chicken and breadcrumbs and whiz again until finely chopped.
  3. Shape into 35 balls . Place on a baking sheet and bake in the oven for 15 minutes until cooked through.
  4. Measure all of the glaze ingredients into a frying pan. Simmer for 2 minutes until reduced slightly.
  5. Add the balls to the pan and heat thoroughly for about 2 minutes until the glaze has coated the balls.
  6. Alternatively preheat an oven to 180C  / 160C Fan and cook the chicken balls for  about 15 minutes turning halfway through until cooked through


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