Chimi - Authentic Argentinian recipe made in Australia
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Chicken Chimi Meatballs

Chicken Chimi Meatballs


  • 500g finely ground (mince) chicken
  • 1 medium onion, grated
  • 90gr cooked ham, finely chopped
  • 1/2 cup (30g) soft breadcrumbs
  • 2 eggs
  • Salt and freshly ground pepper
  • Plain flour
  • Olive or sunflower oil for frying
  • 1/2 cup Chimi sauce hot or mild


  1. Combine mince, ham,onion, Chimi sauce, bread crumbs and eggs in a bowl, adding salt and pepper to taste.
  2. Let stand 10 minutes, then mix again, using hands, shape into large walnut- sized balls, place on tray, cover and refrigerate for 30 minutes.
  3. Pour oil into fry pan until 1/2 in (1cm) deep and heat over medium- high heat.
    Coat meatballs in flour and shallow fry in batches until golden brown and cooked through , about 5 minutes, turning frequently. Drain on paper towels.
    Heat trough before serving, place some Chimi Sauce in a small bowl and serve with meatballs as a dipping sauce.

* Beef, Pork or Veal mince can also be used to make the meatballs, you can also make mini balls , fry them and serve as a tapa with more Chimi sauce rather than salsa for dipping.

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Last step...

Ideal for...

  • Boosting flavour of any meal
  • Adding to the family dining table
  • Impressing friends when entertaining
  • Steak, Chicken, Fish, BBQ/Grill
  • Burgers, Dressings & Dipping Sauces

Authentic Quality

  • Agentinian Family recipe since 1930
  • Only quality Australian products used
  • 100% Australian made
  • Restaurant quailty and taste
  • Crafted with love & care