Cheese stuffed Garlic and Chicken Balls.

Submitted by Robyn Clark

Cheese stuffed Garlic and Chicken Balls.

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Serving: 4
Cook Time 3 hours 30 minutes
Total Time 3 hours 30 minutes


  • 1 kg chicken mince
  • 1 small egg
  • 1 tablespoon crushed garlic
  • 1 tablespoon coriander
  • Grated cheese. ( tasty works well )
  • 1 teaspoon mustard ( wholegrain )
  • 1 teaspoon honey
  • 1 small chicken stock cube
  • 1 cup cream.
  • Mix all together and pour over the chicken balls.


  • Mix all ingredients together except the cheese.
  • Shape into rissoles and poke a cheese ball inside and mould the chicken mince around to close.
  • TIP.... Slightly wet your hands and squeeze the cheese around and around until it softens and forms a ball.
  • Brown off the rissoles ( I coated mine in fresh breadcrumbs for added flavour)
  • Place in and around the SC.
  • Cook on low for 3-4hrs or high for approx 2 hours, depends on your SC and how big you make the rissoles. I also took the lid off for the last 30 mins so the sauce could reduce.

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