Chicken Balls:

500g minced Chicken

1/4 – 1/2 cup Plain flour

1 tbsp. Cornstarch

1 Onion, finely chopped

2 tsp. Minced Garlic

1 Egg

Salt and pepper to taste

Oil for frying

Buffalo Sauce:

1/4 cup Hot Sauce

1 1/2 tbsp.Butter

2 tsp. Paprika

Salt and Pepper to taste

2 tbsp. Ketchup (optional)


5-6 cups cooked Spaghetti noodles

5-6 cloves Garlic, finely chopped

3 tbsp. Olive oil

3 tbsp. Butter

Salt and Pepper to taste


1/2 cup Sour cream & Blue Cheese for toppings


In a mixing bowl, combine all the chicken balls ingredients. Mix it well until all the ingredients are well incorporated. You can add more flour if the mixture is too sticky.

Scoop about a tablespoon of chicken balls mixture and roll it in-between your palms to form a ball. Wet your hands as it’s easier to roll the mixture.

Fry the chicken balls and set aside.

For the sauce:

In a small pan, combine all the sauce ingredients and simmer till the sauce thickens. Season with salt and pepper according to your taste. You can add a little bit of ketchup (optional).

Add the chicken balls into the sauce for coating. Set aside.

For the Pasta:

In a pan with olive oil, add the finely chopped garlic while the oil is still not hot. Fry the garlic until lightly brown in color.

Add the butter to melt and add the spaghetti noodles. Season with salt and pepper.

Transfer the noodles in a platter. Place the meatballs around the noodles and top it up with sour cream and cream cheese. Ready to serve. Enjoy!