Parmesan Cloud Chicken Bombs
Ground chicken mixed with Parmesan and spices, formed into balls, and served with a creamy Parmesan-mozzarella sauce.
Equipment
- Mixing bowl
- Skillet
- Whisk
Ingredients
For the Chicken Bombs
- 500 g ground chicken
- 1 egg
- 0.5 cup breadcrumbs panko preferred
- 0.5 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- Salt and pepper to taste
For the Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- 1.5 cup milk or half-and-half for extra richness
- 0.75 cup Parmesan grated
- 0.5 cup mozzarella shredded
- Salt, pepper, and a pinch of nutmeg
For Serving
- Mashed potatoes or cauliflower purée
- Fresh thyme or parsley for garnish
Instructions
- In a bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix well.
- Shape the mixture into small balls and set aside.
- In a skillet, melt butter over medium heat. Add flour and whisk to form a roux.
- Gradually add milk, whisking constantly until the sauce thickens.
- Stir in Parmesan, mozzarella, salt, pepper, and nutmeg until the cheese melts and the sauce is smooth.
- Add the chicken balls to the sauce, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Serve over mashed potatoes or cauliflower purée, garnished with fresh thyme or parsley.
Notes
For a crispier texture, you can lightly pan-fry the chicken balls before adding them to the sauce.