Description
Parmesan Cloud Chicken Bombs are tender, cheesy chicken spheres baked until golden, then bathed in a silky Parmesan sauce. Here’s a fresh, reworded version of the recipe — same delicious result, new phrasing.
Ingredients
Scale
For the chicken balls
- 500 g (1 lb) ground chicken
- 1 large egg, beaten
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- ½ cup finely grated Parmesan
- 2 garlic cloves, minced
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp onion powder
- ½ tsp smoked or sweet paprika
- Salt and freshly ground black pepper, to taste
For the Parmesan sauce
- 2 Tbsp unsalted butter
- 2 Tbsp plain flour
- 1½ cups milk (or substitute half-and-half for extra creaminess)
- ¾ cup grated Parmesan
- ½ cup shredded mozzarella (optional, for stretch)
- Pinch of ground nutmeg, plus salt & pepper to taste
To serve
- Mashed potatoes or cauliflower purée
- Fresh thyme or parsley for garnish
- Drizzle of olive oil or melted butter (optional)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large mixing bowl combine the ground chicken, beaten egg, breadcrumbs, ½ cup Parmesan, minced garlic, parsley, onion powder, paprika, and a good pinch each of salt and pepper. Mix gently until just combined — don’t overwork the meat or the texture will toughen.
- Shape the mixture into golf-ball–sized portions (about 60–75 g each). Arrange them on the prepared tray, leaving space between each one.
- Bake for 20–25 minutes, until the outside has lightly browned and an instant-read thermometer reads 74°C (165°F).
- While the chicken bombs roast, make the sauce: melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 60 seconds to form a roux.
- Slowly whisk in the milk (or half-and-half), stirring constantly until the sauce thickens and becomes smooth. Reduce heat to low and stir in the Parmesan and mozzarella until melted. Season with salt, pepper, and a pinch of nutmeg. Keep warm.
- Transfer the hot chicken balls to a shallow casserole or ovenproof dish. Pour the Parmesan sauce evenly over them. Slide under a hot broiler for 2–4 minutes until the top bubbles and picks up a little color — watch it closely so it doesn’t burn.
- Spoon mashed potatoes or cauliflower purée onto plates, place a few chicken bombs on top, ladle extra sauce over everything, and finish with fresh herbs and a tiny drizzle of olive oil or melted butter.
Notes
- Quick tips & notes
- Use panko for lighter texture. It keeps the bombs airy.
- Don’t overmix the meat — gentle handling yields tender bites.
- Roux whisking is key — stir constantly when adding milk to avoid lumps.
- For richer sauce swap milk for half-and-half.
- Make them ahead: shape the balls and refrigerate for up to 24 hours before baking.
- Freezing: Bake first, cool, then freeze on a tray and transfer to a bag; reheat from frozen, adding a few minutes to the oven time.
- Variations
- Stuff each ball with a small cube of mozzarella for a cheesy surprise.
- Add chopped basil or oregano for an Italian twist.
- For a crispier finish, briefly pan-sear the bombs in a hot skillet before saucing or broil longer for crispier chicken bombs.
- Swap chicken for ground turkey or a mix of mushrooms and lentils for a vegetarian-ish option.
- Troubleshooting
- If the mixture feels too loose, add a tablespoon or two more breadcrumbs.
- If the sauce breaks or looks grainy, remove from heat and whisk in a splash more milk slowly to smooth it out.
- Over-browned tops? Move the dish lower in the oven or reduce broil time.
- Bold tip: Always check internal temperature (74°C / 165°F) to ensure the chicken is fully cooked.