Winter Sweet Potato Chicken Balls with Carrot and Yogurt Dip

Mild chicken balls with orange sweet potato and carrot that are easy to prepare ahead and kids enjoy. The yogurt and chive dip goes wonderfully with these winter balls.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Chicken breast fillet, finely chopped
• 400 g Sweet potato
• 150 g Carrot
• 60 g Rolled oats
• 1 pc Egg
• 50 g Gouda, grated
• 1 bunch Parsley, finely chopped
• 1 tsp Mild paprika powder
• 1 tsp Salt
• Pepper
• 2 tbsp Cooking oil for frying
• 200 g Plain yogurt
• 1 tsp Honey
• 1 bunch Chives

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Peel the sweet potato and carrot and grate them finely on a coarse grater.
3. Put the chicken meat into a large bowl, mix with sweet potato, carrot, oats, egg, Gouda and parsley, and season with paprika powder, salt and pepper.
4. Let the mixture rest for 5 minutes so the oats can absorb liquid, then shape about 20 walnut-sized balls with damp hands.
5. Place the balls on the baking tray, brush them with a little oil and bake in the oven for about 20 minutes until golden brown and the chicken is cooked through.
6. For the dip, mix the yogurt with honey and a pinch of salt, finely snip the chives and fold them in.
7. Serve the chicken balls warm with the dip.