Parmesan Chicken Meatballs in Creamy Sauce

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This ensures the chicken bombs cook evenly and prevent sticking, making cleanup effortless.

In a spacious mixing bowl, combine the ground chicken, one egg, the breadcrumbs (panko is recommended for a lighter texture), 120 ml (½ cup) grated Parmesan cheese, the minced garlic, chopped fresh parsley, onion powder, and paprika. Season generously with salt and freshly ground black pepper to taste. Gently mix all ingredients until they are just combined, being careful not to overwork the mixture, as this can result in tough chicken bombs.

Using your hands, shape the chicken mixture into uniform, medium-sized balls, roughly the size of a golf ball. Arrange these perfectly formed chicken bombs on the prepared parchment-lined baking tray, ensuring a little space between each one for even cooking. Bake in the preheated oven for 20–25 minutes, or until they are beautifully golden brown on the outside and thoroughly cooked through with an internal temperature of 74°C (165°F).

While the chicken bombs are baking, begin preparing the luscious Parmesan sauce. In a medium-sized saucepan, melt 30 g (2 Tbsp) of butter over medium heat. Once the butter is completely melted, whisk in 15 g (2 Tbsp) of all-purpose flour. Cook this mixture, known as a roux, for about one minute, continuously whisking, allowing it to gently toast and cook out the raw flour taste without browning too much.

Gradually pour in the 360 ml (1½ cups) of milk, or half-and-half for an even richer sauce, while vigorously whisking to prevent lumps. Continue whisking until the sauce becomes smooth and begins to thicken slightly. Reduce the heat to low, then stir in the remaining 180 ml (¾ cup) of grated Parmesan cheese and 120 ml (½ cup) of shredded mozzarella. Season the sauce with salt, pepper, and a pinch of nutmeg, which enhances the cheesy flavor beautifully. Stir until both cheeses are fully melted and the sauce is wonderfully creamy and velvety.

Once the chicken bombs are baked, carefully transfer them from the baking tray into a small casserole dish or an oven-safe serving platter. Evenly pour the prepared creamy Parmesan sauce over the top, ensuring each chicken bomb is generously coated. This layering sets the stage for a delightful golden crust.

Place the casserole dish under the broiler for 3–5 minutes. Keep a close eye on it during this step, as broilers can vary. The goal is for the sauce to become bubbly, with a beautiful, slightly golden-brown crust forming on top, adding texture and depth of flavor. Remove carefully from the oven.

To serve, spoon a generous portion of warm mashed potatoes or a light cauliflower purée onto individual bowls or plates. Arrange the glistening Parmesan Cloud Chicken Bombs on top of the purée, and drizzle with any remaining sauce from the casserole dish. Garnish with a sprinkle of fresh thyme or parsley and a tiny touch of olive oil or melted butter for an elevated presentation and added aroma.