Brazilian recipe
Creamy Chicken Balls with Queijo Minas (Bolinhas de frango cremosas com queijo minas)
A traditional Brazilian comfort food featuring soft potato dough stuffed with shredded chicken and Queijo Minas, baked in a rich, creamy sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornstarch as needed for the dough
1 can tomato sauce
1 can heavy cream
50 g grated Parmesan cheese
500 g Queijo Minas fresco
Black olives, chopped (optional)
Dried oregano to taste
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornstarch as needed for the dough
1 can tomato sauce
1 can heavy cream
50 g grated Parmesan cheese
500 g Queijo Minas fresco
Black olives, chopped (optional)
Dried oregano to taste
Where to find ingredients
Find fresh produce and dairy in the fresh food section of your local supermarket. Queijo Minas, a specific Brazilian fresh cheese, can often be sourced at specialty delis or international grocery stores; as a substitute, a mild, firm white cheese like Queso Fresco or a mild feta may be used if the original is unavailable.
Preparation method
- Boil the chicken breast in water with a pinch of salt until tender. Drain, shred, and set aside.
- In a pan, combine the shredded chicken with the tomato sauce and cook for a few minutes. Set aside.
- Boil the potatoes in salted water until very soft.
- Drain the potatoes and mash them while still hot using a potato ricer or fork.
- Incorporate the butter, egg, grated nutmeg, and salt to taste into the mashed potatoes.
- Gradually add the cornstarch, mixing until you achieve a firm and pliable dough suitable for shaping.
- Form the potato dough into small, uniform balls.
- Cut the Queijo Minas into small cubes.
- Stuff each potato ball with a cube of Queijo Minas and a few chopped black olives if desired.
- Seal the balls tightly to ensure the filling does not leak during baking.
- Arrange the stuffed chicken potato balls in a baking dish, forming a circle pattern.
- Spoon the chicken and tomato sauce mixture into the center of the dish, between the balls.
- Pour the heavy cream evenly over the balls and the chicken center.
- Sprinkle the grated Parmesan cheese over the top.
- Add a dusting of oregano to taste.
- Bake in a preheated oven at 180°C for approximately 20-30 minutes, or until the top is golden and the dish is bubbling.
Observations
These creamy chicken balls are a beloved staple in Brazilian kitchens, perfect for those looking for a savory, practical appetizer for family gatherings, parties, or a special snack. The bites are crafted from a smooth potato dough, filled with a blend of shredded chicken and Queijo Minas, then nestled in a rich tomato sauce and baked until golden and bubbling. The result is a deeply comforting dish that balances the soft texture of the potato with a juicy center and melted cheese.
Prepare to impress your guests with these delicious morsels that highlight the harmony between the lightness of the potato and the rich creaminess of the filling and sauce.
Prepare to impress your guests with these delicious morsels that highlight the harmony between the lightness of the potato and the rich creaminess of the filling and sauce.
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