Parmesan Cloud Chicken Bombs with Creamy Parmesan Sauce Recipe
Parmesan Cloud Chicken Bombs are tender, flavorful ground chicken meatballs baked to golden perfection and smothered in a rich, creamy Parmesan and mozzarella sauce. Served over mashed potatoes or cauliflower purée and garnished with fresh herbs, this comforting dish combines juicy, cheesy meatballs with a velvety cheese sauce for an irresistible family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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, grated
- ½ cup mozzarella, shredded
- Salt, pepper, and a pinch of nutmeg
To Serve
- Mashed potatoes or cauliflower purée
- Fresh thyme or parsley (for garnish)
- Optional olive oil or butter (for drizzling)
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) to ensure it’s properly heated when you’re ready to bake the chicken bombs.
- Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, egg, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Form and Bake the Meatballs: Shape the mixture into medium-sized balls, roughly the size of a golf ball. Arrange them on a parchment-lined baking tray. Bake for 20–25 minutes, until the meatballs are golden brown and cooked through.
- Make the Parmesan Sauce: While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly until the sauce is smooth and slightly thickened. Stir in grated Parmesan, shredded mozzarella, and season with salt, pepper, and a pinch of nutmeg until creamy and velvety.
- Bake the Meatballs with Sauce: Transfer the baked chicken bombs into a small casserole dish, then pour the prepared Parmesan sauce over them. Place the dish under a broiler for 3–5 minutes until the sauce is bubbling and lightly golden on top.
- Serve: Spoon mashed potatoes or cauliflower purée onto plates or bowls. Arrange the chicken bombs on top and drizzle with extra sauce from the casserole dish. Garnish with fresh thyme or parsley and optionally add a touch of olive oil or butter for extra richness.
Notes
- For extra richness, use half-and-half instead of milk in the Parmesan sauce.
- Panko breadcrumbs provide a lighter texture, but regular breadcrumbs can be used as a substitute.
- Do not overmix the chicken mixture to keep the meatballs tender and moist.
- Use mashed cauliflower for a lower-carb alternative when serving.
- Broiling the dish at the end adds a lovely golden top to the sauce; watch closely to prevent burning.
Keywords: Parmesan Chicken, Chicken Meatballs, Baked Chicken, Creamy Cheese Sauce, Comfort Food, Weeknight Dinner
