Lemon and tarragon chicken balls

Bitesize lemon and tarragon chicken balls that make the perfect canapé.

Lemon and tarragon chicken balls

A very adaptable canapé recipe, these chicken balls are light and deliciously lemony. Beautiful on their own or great for serving with a selection of dips.

SERVES: 40 Balls PREP TIME: 20 mins COOK TIME: 15 mins


  • 8 spring onions, finely sliced
  • 1kg minced chicken
  • 3 tablespoons fresh tarragon, finely chopped
  • 1 tablespoon black pepper, freshly ground
  • Zest of 2 lemons
  • 4 tablespoons olive oil


  1. Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the spring onions until they are soft but not brown. Set aside to cool.
  2. Once the spring onions are not too hot to touch, and using your hands (gloves optional!), mix all the ingredients together in a bowl.
  3. Mould the mixture into balls (approx. 3cm) and put aside on a plate.
  4. Gently warm the rest of the oil on a medium heat in a frying pan (approximately 2 minutes) and then remove from the heat.
  5. Using a spoon to place the balls into the oil (the process of removing the pan from the heat before putting the balls in avoids splashing) and return to the stove top on a high heat.
  6. Cook for 5 minutes each side until the balls are golden.
  7. Serve hot.


Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |

Filed under

Gluten freeDairy free

  • By Natalie Hawthorne

    Passionate cook and photographer