Description
Parmesan Cloud Chicken Bombs are a delightful dinner option featuring juicy, flavorful ground chicken balls baked to golden perfection and topped with a rich, creamy cheesy sauce. These bite-sized bombs combine the savory goodness of Parmesan and mozzarella cheeses with aromatic herbs and spices, served hot with a luscious cloud-like cheese drizzle, perfect for a comforting family meal or casual get-together.
Ingredients
Scale
Chicken Bombs:
- 500 g (1 lb) ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1 tsp onion powder
- ½ tsp paprika
- Salt, to taste
- Black pepper, to taste
Cheesy Sauce:
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1½ cups milk
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Pinch of nutmeg
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Chicken Mixture: In a large bowl, combine ground chicken, egg, panko breadcrumbs, ½ cup grated Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix thoroughly until well combined.
- Form Chicken Bombs: Lightly moisten your hands and roll the chicken mixture into golf-ball-sized bombs (approximately 12-18 pieces). Place them on a parchment-lined baking sheet.
- Bake Chicken Bombs: Preheat your oven to 400°F (200°C). Bake the chicken bombs for 20-25 minutes, or until golden brown and cooked through, achieving an internal temperature of 165°F (74°C).
- Prepare Cheesy Sauce Base: While the bombs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until the mixture is smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Finish Cheesy Sauce: Remove the saucepan from heat. Stir in ¾ cup grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg until the cheeses are fully melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Once the chicken bombs are cooked, transfer them to a serving dish. Pour the warm cheesy sauce over the bombs, creating a ‘cloud’ effect. Garnish with extra fresh parsley if desired, and serve immediately.
Notes
- Use fresh parsley and freshly grated Parmesan cheese for best flavor.
- Panko breadcrumbs provide a lighter texture; substitue with regular breadcrumbs if needed.
- Ensure the internal temperature of chicken bombs reaches 165°F (74°C) for safe consumption.
- The cheesy sauce can be adjusted by adding more milk for a thinner consistency or more cheese for extra richness.
- These bombs reheat well in the oven or air fryer, but best served fresh.
