Main Course

Filipino Chicken Balls with Gravy

Original name: Chicken Balls with Gravy

Prep

15 mins

Cook

20 mins

Servings

FilipinoEasyLunchDinnerDairy FreeEgg FreeNut Free

About this dish

I remember my Lola's kitchen, where the smell of sizzling chicken balls with rich, savory gravy meant it was a special day. This is her recipe—crispy golden spheres of seasoned ground chicken, simmered in a luscious mushroom gravy that clings to every bite.

It's a true Filipino comfort food that brings back warm memories and fills the home with that familiar, mouth-watering aroma.

Ingredients

UK and US measurements are both included for every recipe.

Ground chicken

protein

500 g

Imperial: 1 lb

Breadcrumbs

grain

1/2 cup (60 g)

Imperial: 1/2 cup

Egg, lightly beaten

dairy

1 (50 g)

Imperial: 1 large

Onion, finely chopped

vegetable

1/2 cup (80 g)

Imperial: 1/2 cup

Garlic, minced

herb

2 cloves (6 g)

Imperial: 2 cloves

Soy sauce

seasoning

1 tablespoon (15 ml)

Imperial: 1 tablespoon

Salt

spice

1/2 teaspoon (3 g)

Imperial: 1/2 teaspoon

Black pepper, freshly ground

spice

1/4 teaspoon (0.5 g)

Imperial: 1/4 teaspoon

Cooking oil (for frying)

fat

3 tablespoons (45 ml)

Imperial: 3 tablespoons

Butter

fat

2 tablespoons (28 g)

Imperial: 2 tablespoons

All-purpose flour

grain

2 tablespoons (16 g)

Imperial: 2 tablespoons

Beef broth

liquid

2 cups (480 ml)

Imperial: 2 cups

Button mushrooms, sliced

vegetable

8 oz (225 g)

Imperial: 8 oz

Scallions, chopped (for garnish)

vegetable

2 tablespoons (15 g)

Imperial: 2 tablespoons

Method

Prepare the chicken mixture

5 minutes

In a large bowl, combine ground chicken, breadcrumbs, beaten egg, onion, garlic, soy sauce, salt, and pepper. Mix until just combined; do not overwork.

Form the balls

5 minutes

Using your hands, roll the mixture into 1½-inch balls. You should get about 20 balls.

Fry the chicken balls

10 minutes

Heat oil in a large skillet over medium heat. Fry the chicken balls in batches, turning occasionally, until golden brown and cooked through (about 5-6 minutes per batch). Transfer to a plate and set aside.

Make the gravy

5 minutes

In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until soft and browned, about 3 minutes. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.

Add the broth

5 minutes

Gradually pour in the beef broth while stirring constantly. Bring to a simmer and cook until the gravy thickens, about 3-4 minutes. Season with salt and pepper to taste.

Combine and simmer

5 minutes

Return the chicken balls to the skillet. Simmer for 5 minutes to coat the balls with gravy and let them absorb some flavor.

Serve

2 minutes

Transfer to a serving dish, garnish with scallions if desired, and serve hot. Enjoy the nostalgia!

Equipment

Large skillet
Mixing bowl
Measuring cups and spoons
Spatula
Tongs

Nutrition facts

420 kcal

Calories

35 g

Protein

25 g

Carbohydrates

22 g

Fat

3 g

Fiber

850 mg

Sodium

Tips

For a lighter version, you can bake the chicken balls at 400°F (200°C) for 15-20 minutes instead of frying.
Use a cookie scoop to get uniformly sized balls that cook evenly.
Let the chicken mixture rest for 10 minutes before rolling to make the balls easier to shape.
If you have leftover gravy, serve it over rice or mash your potatoes with it the next day.

Serving suggestions

Serve with steamed jasmine rice, garlic fried rice, or crusty bread to soak up the gravy. Add a side of sautéed greens or a fresh salad to balance the richness.

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Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.