Chicken Parma Balls

These baked Chicken Parma Balls are packed with veggies, full of flavour and the perfect easy midweek dinner! This recipe can be served with rice, pasta or mashed potato plus you can also enjoy these Chicken meatballs on their own. Any leftovers can also be frozen for up to three months and both regular and Thermomix instructions are included.

Chicken Parma is one of my all time favourite meals and it’s my go to meal whenever we eat out and it’s on the menu.  These Chicken Parma Balls are a great way of combining my love for Chicken Parma while eating vegetables at the same time – a win win!

Why you will love this recipe:

• Feeds a crowd – this recipe will serve six when served with rice/pasta/mashed potato etc.
• Family friendly – this is a great recipe for the whole family.
• Simple to make – it will take no time at all to prepare these Chicken Parma Balls and then you simply need to bake them in the oven.
• Freezer friendly – any leftovers can be frozen for up to three months.

Baked Chicken Parma Balls Ingredients:

Please note you will find the full list of ingredients and method in the recipe card below.

• Chicken Mince – you can also make your own using chicken breast.
• Zucchini.
• Carrots
• Garlic Cloves – can be substituted with garlic powder.
• Mixed Herbs
• Onion Flakes
• Parmesan Cheese
• Breadcrumbs.
• Passata – tinned crushed tomatoes can also be used.
• Tomato Paste
• Mozzarella

How to make Chicken Parma Balls:

1. Grate the carrot and zucchini.
2. Add the chicken mince, herbs, crushed garlic, grated parmesan cheese, bread crumbs and mix well.

3. Scoop up the chicken mixture and roll into balls. Place into a lightly greased baking tray.

4. Combine the ingredients for the sauce and cook for 3-4 minutes.

5. Pour the sauce over the Chicken Balls.

6. Sprinkle with grated mozzarella cheese and bake.

Tips for Making Baked Chicken Parma Balls:

• You can make your own chicken mince using chicken breasts.
• If you don’t have any zucchini or carrot, these ingredients can be omitted. Alternatively you can also use sweet potato.
• You can use 2 x 400 gram tins of crushed tomatoes can be used in place of pasta.
• If the balls are too soft to handle (which can happen due to the water content in chicken mince), add an additional ¼ cup of breadcrumbs and place the mixture into the fridge for 30 minutes to firm.
• This recipe can be halved.
• Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months.

How to Serve Chicken Parma Balls

As well as serving these with even more vegetables, you can also enjoy them on top of your favourite pasta and I think they’d also be yummy served with rice.  I’ve been making a big batch of these every couple of weeks and freezing the extras for those nights I just can’t be bothered cooking.  Regardless of whether you make these Chicken and Vegetable Parma Balls conventionally or using a Thermomix, they are an easy midweek meal and I can guarantee they will quickly become a regular on your dinner table.

More simple dinner ideas:

• Rissoles Recipe | Made with Beef and Vegetables
• Creamy Chicken Pesto Pasta
• Pumpkin and Spinach Lasagna
• Chicken and Vegetable Fried Rice
• Zucchini Slice Recipe| With Thermomix Instructions
• Easy Fish Cakes Recipe
• Curried Sausage Pasta
• Creamy Chicken Pies
• Family Friendly Sweet Potato and Chickpea Curry
• Easy Thermomix Chicken Curry
• Easy Chicken Rissoles

Chicken Parma Balls Recipe

Lauren

These simple baked Chicken Parma Balls are packed with flavour and are a great family friendly recipe.

4.30 from 17 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dinner

Cuisine Australian

Servings 6 people

Calories 423 kcal

Equipment

• 1 x Baking Dish
• 1 x Saucepan
• 1 x Grater

Ingredients

  

1x2x3x

• ▢ 1 kilogram chicken mince
• ▢ 1 zucchini 120 grams
• ▢ 2 carrots 120 grams
• ▢ 50 grams parmesan cheese finely grated
• ▢ 2 garlic cloves
• ▢ 2 tablespoons mixed herbs
• ▢ 2 tablespoons onion flakes
• ▢ ½ cup breadcrumbs
• ▢ salt and pepper to taste

Sauce Ingredients

• ▢ 700 grams passata
• ▢ 140 grams tomato paste
• ▢ 200 grams water
• ▢ 1 tablespoon mixed herbs
• ▢ 1 tablespoon onion flakes
• ▢ ½ cup mozzarella

Instructions

 

• Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a large baking dish.
• In a large bowl, combine the chicken mince, grated zucchini and carrot, parmesan cheese, crushed garlic cloves, 2 tablespoons of mixed herbs, 2 tablespoons of onion flakes, ½ cup of breadcrumbs and add a pinch of salt and pepper to taste.
• Use a dessertspoon to scoop up the mixture and roll into 24 even sized balls and place into your greased baking dish.
• Pop the baking dish into your preheated oven and cook for 10 minutes.
• While the Chicken Parma Balls are cooking, combine the pasta, tomato paste, water, 1 tablespoon of mixed herbs and 1 tablespoon of onion flakes into a medium saucepan and cook over a medium /low heat until the sauce begins to simmer.
• Remove the Chicken Parma Balls from the oven and carefully pour the tomato sauce over the top.
• Sprinkle the mozzarella cheese over the top of the sauce and put the Chicken and Vegetable Parma Balls back into the oven to cook for a further 25 minutes or until the cheese is golden and the chicken has cooked through.

Thermomix Instructions

• Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a large baking dish.
• Place three slices of stale bread, 2 garlic cloves, 50g of parmesan cheese into your Thermomix bowl and blitz for 10 seconds on speed 9.
• Add the zucchini and carrots (which have been cut into 3cm pieces) and blitz for 4 seconds on speed 6 or until the desired consistency is achieved.
• Add the chicken mince, 2 tablespoons of mixed herbs, 2 tablespoons of onion flakes and salt and pepper to taste and mix for 10 seconds on speed 4. Scrape down the sides and mix for a further 10 seconds on speed 4 or until the mixture is well combined.
• Use a dessertspoon to scoop up the mixture and roll into 24 even sized balls and place into your greased baking dish.
• Pop the baking dish into your preheated oven and cook for 10 minutes.
• While the Chicken Parma Balls are cooking, place the crushed tomatoes, tomato paste, water, 1 tablespoon of mixed italian herbs and 1 tablespoon of onion flakes into a clean Thermomix bowl and cook for 6 minutes, 100 degrees, speed 2.
• Remove the Chicken Parma Balls from the oven and carefully pour the tomato sauce over the top.
• Sprinkle the mozzarella cheese over the top of the sauce and put the Chicken Parma Balls back into the oven to cook for a further 25 minutes or until the cheese is golden and the chicken has cooked through.

Notes

• You can make your own chicken mince using chicken breasts.
• If you don’t have any zucchini or carrot, these ingredients can be omitted. Alternatively you can also use sweet potato.
• 2 x 400 gram tins of crushed tomatoes can be used in place of pasta.
• If the balls are too soft to handle (which can happen due to the water content in chicken mince), add an additional ¼ cup of breadcrumbs and place the mixture into the fridge for 30 minutes to firm.
• This recipe can be halved.
• Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months.

Nutrition

Serving: 0gCalories: 423kcalCarbohydrates: 27gProtein: 39gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 156mgSodium: 595mgPotassium: 1857mgFiber: 5gSugar: 12gVitamin A: 4710IUVitamin C: 29mgCalcium: 226mgIron: 5mg

Keyword Dinners, Family Dinners, Freezer Friendly, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

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