Chicken and Egg Meat Balls
From the kitchen of Sharmagne Leland-St.John

6 hard-boiled eggs
3 tablespoons chives, finely chopped
9 ounces cooked chicken, minced
5 tablespoons mayonnaise
Salt and freshly ground black pepper
1 ounce bread crumbs, browned
4 tablespoons curly parsley, minced

Remove the shells from the hard-boiled eggs and
dice them. Add the chopped chives. Mince the
chicken, add the mayonnaise and combine with
the egg mixture. Mix to bind and season to taste.

Divide the mixture into 12 equal sized balls. Mix
together the bread crumbs and chopped parsley
and lightly roll each ball in this mixture to coat
evenly. Chill thoroughly before serving over a bed
of lettuce with tear drop tomatoes.

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