These delicious little chicken and vegetable balls are perfect for all occasions! Proposed by Chef Caroline Mc Cann, this chicken meat recipe contains sweet potato, broccoli, celery and onions; a perfect way to make children eat vegetables. A recipe to try without hesitation!

95 ml (3/8 cup) sweet potatoes, peeled and diced
250 g (1/2 lb.) boneless chicken breasts, chopped in food processor
1/4 cup (65 mL) very small broccoli florets, washed, blanched and cooled
5 ml (1 teaspoon) unsalted butter
1/2 cup (125 mL) celery, washed, peeled and diced
125 ml (1/2 cup) onions, peeled and cut into brunoise
15 ml (1 tablespoon) fresh parsley, washed and finely chopped
1/2 cup (125 mL) orange cheddar, grated
30 ml (2 tablespoons) whole wheat flour
1 beaten egg, slightly
1/2 cup (125 mL) panko bread crumbs
190 ml (3/4 cup) canola or sunflower oil
Place the sweet potato dice in a saucepan filled with water and cook until tender. Well drain and crush with a fork.
In a bowl, combine potatoes, chopped chicken breasts and broccoli florets. Book.
Melt the butter in a saucepan over medium heat. Add diced celery, onion brunoise and cook for a few minutes so that the vegetables become translucent. Add chopped parsley and remove from heat.
Transfer the vegetables to the bowl with the chicken, potatoes and broccoli. Add the grated cheese and mix well. Season if desired.
Place the flour on a plate, the egg beaten in a small bowl and the Panko breadcrumbs in another bowl. Book.
Shape 17 meatballs with a small ice cream scoop or with a tablespoon.
Heat the oil over medium-high heat in a skillet.
Roll each of the meatballs into the flour, dip them in the beaten egg and then coat them with Panko breadcrumbs.
As soon as the oil is hot, put in the chicken balls and cook on each side for a total of 8 minutes. The meatballs should be beautiful golden all around.