Chicken Bleu Balls
- 1 lb chicken (diced about 1/4”)
- 10 oz ham (fine diced roughly)
- 10 oz Swiss cheese (shredded)
- 2 oz egg (scrambled = 1’s egg)
- 2 tsp garlic (minced)
- 3/4 cup bread crumbs
- 1/4 cup sour cream
- 6 tbs flour
- 1/4 tsp salt
- 1 lb angel hair spaghetti (optional)
- 12 oz alfredo sauce (optional)
- 1 oz vegetable oil (for frying you’ll actually need about 2 cups)
- Couple quick notes: I used a ham steak for this. If possible trim and shred the ham with a fork for a different texture. Try to avoid pre-diced ham.
- You can use ground chicken but I don’t recommend because it will melt too much within the ball like it’s not there.
- In a large bowl combine chicken, ham, Swiss cheese, egg, garlic, bread crumbs, sour cream, flour, and salt.
- In a plate sprinkle some bread crumbs on it to roll balls in.
- In a small pot about 5 to 6 in in diameter heat up the 2 cups of oil to 350 degrees.
- In your hand roll the balls with about 1.5 to 2 oz sized.
- Roll the ball in bread crumbs and set aside until you run out of the mixture.
- Carefully place 3 – 4 balls in the 350 degree oil. We are trying to maintain a temperature no lower than 325 degrees.
- Fry until gold brown or when internal temperature of the ball reaches 160 degrees. About 3 to 4 minutes.
- Set cooked balls on an elevated rack or on paper towels to soak out some of the excess oil.
- These were done with off the shelf alfredo sauce. In hindsight I wold have skipped it because of the Swiss cheese in balls. Next time I’d burn it out with buttered noodles (a favorite) but you should do what suits you. Enjoy amigo!
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