Introduction

Parmesan Cloud Chicken Bombs are a delightful twist on classic chicken meatballs, featuring a light, cheesy interior and a creamy Parmesan sauce. These baked bites are perfect comfort food, served over mashed potatoes or cauliflower purée for a satisfying meal.

A white bowl filled with a base layer of creamy mashed potatoes, smooth and soft with a pale off-white color. On top sit five round, golden-brown baked cheese balls with a crispy, slightly charred surface texture, sprinkled with finely chopped green herbs. One cheese ball is split open, revealing melted, gooey cheese slowly oozing out and blending with the mashed potatoes below. The top cheese ball is garnished with a fresh sprig of green herbs, adding a touch of freshness and contrast to the warm tones of the dish. The scene is set on a white marbled surface, enhancing the dish's inviting colors. 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, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined without overworking the mixture.
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 1 minute to create a roux.
Step 5: Gradually add milk to the roux, whisking constantly until the sauce is smooth and slightly thickened. Stir in Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg until creamy and velvety.
Step 6: Transfer the baked chicken bombs to a small casserole dish. Pour the Parmesan sauce over them and broil for 3–5 minutes until the sauce is bubbling and slightly golden on top.
Step 7: Serve by spooning mashed potatoes or cauliflower purée onto plates. Top with the chicken bombs and drizzle with extra sauce. Garnish with fresh thyme or parsley and a touch of olive oil or butter if desired.

Tips & Variations

For a richer sauce, substitute the milk with half-and-half or heavy cream.
Use panko breadcrumbs for a lighter texture in the chicken bombs.
Add a pinch of chili flakes to the sauce for a subtle heat.
For a low-carb option, serve with cauliflower purée instead of mashed potatoes.
Make these ahead and freeze before baking to enjoy later—just bake directly from frozen, adding a few extra minutes.

Storage

Store leftover chicken bombs with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk to loosen the sauce if needed.

How to Serve

Four round golden-brown meatballs with a crispy, slightly charred outside layer sit on a bed of creamy white mashed potatoes in a white bowl. The meatballs are mixed with green herbs that dot both the inside and outside, and finely shredded white cheese is lightly sprinkled over the top, melting slightly into the meatballs. The mashed potatoes have a smooth texture with a light drizzle of oil and small green herbs scattered across their surface, creating a fresh and savory look. The white marbled background contrasts gently with the warm colors of the dish, and the scene is lit softly to highlight the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will give a similar texture and flavor to the chicken bombs.

How do I prevent the chicken bombs from drying out?

Mix the ingredients gently to avoid overworking the meat, and bake just until cooked through. The creamy Parmesan sauce also helps keep them moist.