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spoon holding a baked chicken parma ball.
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4.2 from 10 votes

Chicken Parma Balls Recipe

These simple baked Chicken Parma Balls are packed with flavour and are a great family friendly recipe.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: Australian
Keyword: Dinners, Family Dinners, Freezer Friendly, Thermomix
Servings: 6 people
Calories: 423kcal
Author: Lauren

Equipment

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

Ingredients

  • 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: 0g | Calories: 423kcal | Carbohydrates: 27g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 595mg | Potassium: 1857mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4710IU | Vitamin C: 29mg | Calcium: 226mg | Iron: 5mg