Introduction

Parmesan Cloud Chicken Bombs are a delightful twist on classic meatballs, featuring tender ground chicken coated in a rich, creamy cheese sauce. This comforting dish pairs perfectly with mashed potatoes or cauliflower purée for a satisfying meal that’s both flavorful and easy to prepare.

The image shows five golden brown, round crispy fried balls stacked on a white marbled surface. The balls have a coarse, crumbly texture, indicating a crunchy outer layer. On top of the uppermost ball, there is a small garnish of fresh green parsley and a few small red tomato pieces. In front of the stack, there are three thin, translucent yellow lemon slices arranged in a slight curve. In the background, blurred green lettuce leaves are visible, adding a fresh contrast to the warm colors of the fried balls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 Tbsp butter (for sauce)
2 Tbsp flour (for sauce)
1½ cups milk (or half-and-half for extra richness)
¾ cup Parmesan, grated (for sauce)
½ cup mozzarella, shredded (for sauce)
Salt, pepper, and a pinch of nutmeg (for sauce)
Mashed potatoes or cauliflower purée (for serving)
Fresh thyme or parsley (for garnish)

Instructions

Step 1: Preheat your oven to 200°C (400°F).
Step 2: In a large bowl, gently combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix just until combined to avoid a dense texture.
Step 3: Shape the mixture into medium-sized balls (about the size of a golf ball) and place them on a parchment-lined baking tray. Bake for 20–25 minutes until golden and cooked through.
Step 4: While the chicken bombs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to create a roux.
Step 5: Gradually add milk, whisking constantly to keep the sauce smooth. Cook until it thickens slightly, then stir in Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg until creamy and velvety.
Step 6: Transfer the baked chicken balls to a small casserole dish. Pour the Parmesan sauce over them, then broil for 3–5 minutes until bubbly and lightly golden on top.
Step 7: Serve by spooning mashed potatoes or cauliflower purée onto plates, topping with the chicken bombs, drizzling extra sauce over, and garnishing with fresh herbs and a touch of olive oil or butter.

Tips & Variations

Use half-and-half instead of milk in the sauce for a richer, creamier texture.
For a low-carb option, serve with cauliflower purée instead of mashed potatoes.
Add a pinch of chili flakes to the meat mixture for a subtle spicy kick.
Replace fresh parsley with fresh thyme or basil to change the herbal notes.

Storage

Store leftover chicken bombs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to loosen the sauce if needed. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground turkey or pork can be used as alternatives, though cooking times and moisture content may vary slightly.

Is there a way to make this recipe gluten-free?

Absolutely. Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and use gluten-free flour for the sauce roux.