Bryan’s Grassland Poultry Chicken Meatballs


  • 1kg of Grassland Poultry chicken mince
  • 1 cup of bread crumbs
  • ½ cup of flour
  • 2 tablespoons of Grassland Poultry chicken schmaltz (fat)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 4 French shallots chopped
  • 4-6 gloves of garlic chopped
  • 2 tablespoons finally chopped coriander leaves
  • 2-3cm of graded ginger
  • 2 teaspoons of turmeric
  • Salt to taste


Process the soy sauce, oyster sauce, garlic, ginger, salt, coriander, shallots and turmeric together, until it forms a paste. Combine with chicken mine and bread crumbs, mix well. Using your hands roll the mixture into balls, making approximately 24.  Refrigerate for half an hour. Then coat the meatballs in flour, heat the schmaltz in a fry pan and cook the meat ball until golden brown. Serve with your favourite yoghurt mint dressing or a satay sauce.


If the mixture feels too wet you can always add extra breadcrumbs