Ingredients
Scale
- 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
- Preheat oven to 200°C (400°F).
- In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined — don’t overwork it.
- Shape into medium-sized balls (about golf ball size) and place them on a parchment-lined baking tray. Bake for 20–25 minutes, until golden and cooked through.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually pour in milk, whisking constantly until smooth and slightly thickened. Add Parmesan, mozzarella, salt, pepper, and nutmeg. Stir until creamy and velvety.
- Transfer the baked chicken bombs into a small casserole dish and pour the Parmesan sauce over the top. Broil for 3–5 minutes, until bubbling and slightly golden on top.
- Spoon a generous portion of mashed potatoes into a bowl or plate. Place the chicken bombs on top and drizzle with extra sauce. Garnish with fresh herbs and a touch of olive oil or butter.
Notes
- For a richer sauce, use half-and-half instead of milk.
- Ensure not to overmix the chicken mixture to keep the bombs tender.
- Feel free to add your favorite herbs to the chicken mixture for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free