Chicken Nugget Balls

Today I made chicken nuggets (baked chicken balls) for the family:



  • about 250gms of free range chicken mice
  • 2-3 tablespoons of fresh herbs (I used a mixture of parsley, chives and basil from the garden-but what you have is fine)
  • the zest of one lemon
  • 3 tablespoons of natural yogurt ( or enough to thinly coat all the balls)
  • a mixture of wholemeal breadcrumbs and sesame seeds to coat


  • Mix chicken, herbs, and lemon until combined
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  • Roll into balls (about 1 big teaspoon per ball)
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  • coat balls with yogurt and then a mixture of breadcrumbs and sesame seeds
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  • put balls on a tray or in mini muffin tin and bake for about 20-25 mins (or until they start to brown)
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* You could easily fry these on the stove and they would probably be juicier. I just find with a little one at my feet, its easier just to put things in the oven and walk away from the kitchen.

*You can also use yogurt, crumbs and sesame seeds to coat cut up chicken to make nuggets, baking them in the oven. 

I served this with homemade sweet potato, regular potato, pumpkin and beetroot (from the Garden) chips and peas and corn. I also served it with some homemade fermented tomato relish.


A few things I did along the way to reduce food waste:

-I made my own breadcrumbs out of good wholemeal bread that was going stale in the fridge. I simply dried it completely out in the oven and then whizzed it in the food processor until it was crumbs.


-I saved the seeds of the pumpkin and roasted them for about 10 minutes with good quality sea salt and a bit of oil for an afternoon snack: Yum! (another option is to compost them, and once you spread the compost you will quickly have lots of pumpkin plants sprouting)

-I roasted all my pumpkin (more then what was just needed for dinner) to make a soup the next day (otherwise I find my pumpkin going moldy very quickly)

-Of course I used herbs and veges out of the garden where I could