Introduction

Parmesan Cloud Chicken Bombs are tender, flavorful meatballs baked to perfection and topped with a rich, creamy cheese sauce. This comforting dish pairs beautifully with mashed potatoes or cauliflower purée for a satisfying meal any night of the week.

The image shows five browned, crispy cheese-stuffed meatballs placed on a thick layer of creamy white mashed potatoes inside a white bowl. One meatball near the center is cut open, revealing melted light yellow cheese oozing out, mixed with small green herb bits. Each meatball is sprinkled with finely chopped green herbs, with a small sprig of fresh thyme on top of the center meatball. The dish is drizzled lightly with a glossy brown sauce around the potato base, and the background is a white marbled surface. 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 until just combined without overworking the mixture.
Step 3: Shape the mixture into medium-sized balls, about the size of a golf ball, and arrange them on a parchment-lined baking tray.
Step 4: Bake the chicken bombs for 20–25 minutes until they are golden brown and cooked through.
Step 5: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to create a roux.
Step 6: Gradually pour in milk, 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 7: Transfer the baked chicken bombs into a small casserole dish and pour the Parmesan sauce over them. Broil for 3–5 minutes until the sauce is bubbling and lightly golden on top.
Step 8: Serve the chicken bombs over a generous portion of mashed potatoes or cauliflower purée. Drizzle with extra sauce and garnish with fresh thyme or parsley.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the chicken mixture for a mild kick.
Swap ground chicken for turkey or pork if you prefer a different meat.
Use half-and-half or heavy cream in the sauce for a richer, creamier finish.
Try adding finely chopped sun-dried tomatoes or spinach into the meatballs for added texture and taste.

Storage

Store leftover chicken bombs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze the cooked chicken bombs before adding the sauce for up to 2 months; thaw overnight in the fridge before reheating and adding fresh sauce.

How to Serve

A white bowl holds a base layer of smooth, fluffy mashed potatoes with a creamy texture, topped by five large, golden-brown meatballs with a crispy surface and light charring. One meatball is cut open, revealing melted, gooey cheese oozing out and spreading over the mashed potatoes. The meatballs are sprinkled with finely chopped green herbs, and one meatball on top is garnished with fresh green sprigs. The bowl is set on a wooden table, but the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chicken bombs ahead of time?

Yes, you can prepare the chicken bombs in advance and refrigerate them before baking. They will keep well for up to 24 hours before cooking.

What can I serve instead of mashed potatoes?

Cauliflower purée is a great low-carb alternative, or you can opt for steamed vegetables, rice, or a simple green salad to complement the dish.