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Parmesan Cloud Chicken Bombs Recipe

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★★★★★

4.7 from 67 reviews

Parmesan Cloud Chicken Bombs are tender, flavorful baked chicken meatballs enriched with a creamy Parmesan and mozzarella sauce. These bite-sized delights combine ground chicken with garlic, herbs, and spices, baked to golden perfection, then finished under the broiler with a rich, cheesy sauce. Served over mashed potatoes or cauliflower purée and garnished with fresh herbs, this comforting dish is perfect for a cozy dinner with a touch of elegance.

Ingredients

Scale

For the Chicken Bombs

  • 500 g (1 lb) ground chicken
  • 1 egg
  • ½ cup breadcrumbs (panko preferred)
  • ½ cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt and pepper, to taste

For the Parmesan Sauce

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1½ cups milk (or half-and-half for extra richness)
  • ¾ cup Parmesan cheese, grated
  • ½ cup mozzarella, shredded
  • Salt, pepper, and a pinch of nutmeg, to taste

For Serving and Garnish

  • Mashed potatoes or cauliflower purée
  • Fresh thyme or parsley
  • Olive oil or extra butter (optional, for drizzling)

Instructions

  1. Preheat the Oven: Set your oven to 200°C (400°F) to preheat while you prepare the chicken mixture.
  2. Prepare the Chicken Mixture: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined to keep the meatballs tender without overworking the mixture.
  3. Form and Bake Chicken Bombs: Shape the mixture into medium-sized balls roughly the size of golf balls. Place them evenly spaced on a parchment-lined baking tray and bake for 20 to 25 minutes, until they are golden brown and cooked through.
  4. Make the Parmesan Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute to create a roux, which will thicken the sauce.
  5. Add Milk and Cheese: Gradually whisk in milk, stirring constantly until the sauce is smooth and slightly thickened. Stir in the grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg. Continue stirring the sauce until it becomes creamy and velvety.
  6. Broil the Chicken Bombs with Sauce: Transfer the baked chicken bombs into a small casserole dish. Pour the prepared Parmesan sauce evenly over the top. Place under the broiler for 3 to 5 minutes, or until the sauce is bubbly and the top is lightly golden.
  7. Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto serving plates. Place the Parmesan cloud chicken bombs on top and drizzle with any extra sauce from the casserole. Garnish with fresh thyme or parsley and a drizzle of olive oil or butter, if desired, for added richness.

Notes

  • For a richer sauce, use half-and-half or cream instead of milk.
  • Using panko breadcrumbs helps keep the chicken bombs light and fluffy.
  • Make sure not to overmix the chicken mixture to avoid dense meatballs.
  • You can substitute cauliflower purée for mashed potatoes for a lower-carb option.
  • If you don’t have a broiler, finishing the dish in a hot oven for a few minutes will also work.

Keywords: Parmesan chicken balls, baked chicken recipe, creamy chicken meatballs, chicken with cheese sauce, easy chicken dinner

Find it online: https://chefmilacook.com/parmesan-cloud-chicken-bombs-recipe/