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Chicken Balls on Rosemary Sprigs

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Steamer Recipes > Poultry

Chicken Balls on Rosemary Sprigs

Chicken Balls on Rosemary Sprigs is rated 2.7 / 5 based on 6 votes.


Preparation Time: 10-15 minutes
Cooking Time: 10 minutes


  • 375 g (12 oz) ground chicken, minced
  • Eight woody sprigs rosemary, about 13-15 cm (5-6 inches) long.
  • Two cloves garlic, crushed
  • One small onion, finely diced
  • One teaspoon ground cumin
  • Two tablespoons plain yogurt
  • One tablespoon chopped fresh cilantro
  • One tablespoon chopped fresh mint
  • Two teaspoons cornstarch
  • pinch salt and freshly ground black pepper

For yogurt and mint sauce

  • One cup plain yogurt
  • One tablespoon finely chopped fresh mint
  • One small green cucumber, finely chopped
  • One tablespoon fresh lemon juice
  • Two cloves garlic, crushed
  • pinch salt and freshly ground black pepper


  1. Cut the rosemary sprig into half, strip off all the leaves except for a turf at one end.
  2. Wash and rinse, pat dry with paper towels.
  3. Put the onion, garlic, yogurt, cumin, cilantro, mint, cornstarch, chicken, salt and pepper in a bowl and mix well.
  4. Using a hand, shape about 1 tablespoon of mixture firmly around each rosemary sprig.
  5. Put into the steamer or steamer basket with parchment.
  6. Pour the pot or wok with water and bring to a rapid simmer.
  7. Put the steamer over water, cover and steam for 10 minutes until balls are cooked.
  8. For the yogurt and mint sauce, mix all the ingredients in a bowl.


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