These Thermomix Chicken Parma Balls make the perfect easy midweek meal! They are full of flavour, feed a crowd and you can also freeze any leftovers.
The Thermomix makes these easy chicken parma bites so incredibly easy. You simply blitz your bread into crumbs, add all of the meatball ingredients and mix together. It couldn't be easier.
Why you will love this recipe:
- Packed with Veggies - perfect for smuggling some extra veggies into the kids!
- Feeds a crowd - when served with pasta/rice/mashed potato, these Thermomix Chicken Parma Balls will feed 6 people.
- Versatile - this recipe can be halved.
- Freezer Friendly - store any leftovers in the fridge for up to three months.
Thermomix Chicken Parma Ball Ingredients:
- Chicken Mince - you can make your own chicken mince using chicken breasts.
- Zucchini - chopped into 3cm pieces.
- Carrots - chopped into three pieces.
- Garlic Cloves – can be substituted with garlic powder.
- Mixed Herbs
- Onion Flakes
- Parmesan Cheese
- Breadcrumbs - make your own using 3 slices of stale bread.
- Passata – tinned crushed tomatoes can also be used.
- Tomato Paste
- Mozzarella
How to Make Chicken Parma Balls in the Thermomix:
- Grate the carrot and zucchini.
- 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.
5. Pour the sauce over the Chicken Balls.
6. Sprinkle with grated mozzarella cheese and bake!
Tips for Making Thermomix Chicken Parma Balls:
- You can make your own chicken mince using chicken breasts. Chop the chicken into 5cm pieces and blitz on speed 4 until desired consistency is achieved.
- If you don’t have any zucchini or carrot, these ingredients can be omitted sweet potato can also be used.
- 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.
- I always cook these meatballs in the oven. You could of course steam them in the Varoma if you prefer - but I personally like the texture and flavour better when they're baked in the oven.
- This recipe can be halved.
- Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months.
More easy Thermomix Dinner Recipes:
- Thermomix Bao Buns
- Thermomix Zucchini Fritters
- Mexican Beef Bowls
- Thermomix Vegetarian Sausage Rolls
- Thermomix Chicken, Pumpkin, Bacon & Baby Spinach Risotto
- Egg & Bacon Quiches
- Thermomix Creamy Chicken Pies
- Seafood Risotto
- Thermomix Tomato Soup
Thermomix Chicken Parma Balls.
These delicious Thermomix Chicken and Parma Balls make the perfect quick and easy dinner!
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Servings: 6 people
Calories: 485kcal
Equipment
- Thermomix
- 1 x Baking Dish
Ingredients
- 120 grams breadcrumbs 3 slices of stale bread.
- 2 garlic cloves
- 50 grams parmesan cheese cut into 3cm pieces
- 120 grams zucchini cut into 3cm pieces
- 100 grams carrots cut into 3cm pieces
- 1 kilogram chicken mince
- 2 tablespoon mixed herbs
- 2 tablespoon onion flakes
- salt and pepper
Tomato Sauce
- 700 grams tomato passata
- 140 grams tomato paste
- 200 grams water
- 1 tablespoon mixed herbs
- 1 tablespoon onion flakes
- 100 grams mozarella grated
Instructions
- Preheat oven to 190 degrees celsius (fan-forced).
- Place the stale bread, parmesan cheese and garlic into the Thermomix bowl and mix for 10 seconds on Speed 8. Set aside.
- Place the zucchini and carrot into the Thermomix bowl and mix for 4 seconds, speed 6 to grate. Add the breadcrumb mixture.
- Add the chicken mince, mixed herbs and onion flakes and mix for 10 seconds, speed 4 to combine.
- With wet hands form mixture into small meatballs and place into a greased baking dish. Place into the oven for 35 minutes.
- While the Chicken Parma Balls are cooking, combine the passata, tomato paste, water, mixed herbs and 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 over the cheese and return to the oven for a further 10 minutes or until the cheese is melted.
Notes
- You can make your own chicken mince using chicken breasts. Chop the chicken into 5cm pieces and blitz on speed 4 until desired consistency is achieved.
- 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.
- I always cook these meatballs in the oven. You could of course steam them in the Varoma if you prefer - but I personally like the texture and flavour better when they're baked in the oven.
- This recipe can be halved.
- Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months
Nutrition
Calories: 485kcal | Carbohydrates: 35g | Protein: 42g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 718mg | Potassium: 1839mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4122IU | Vitamin C: 27mg | Calcium: 280mg | Iron: 6mg
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Evette says
If I want to freeze, is it better to cook the meatballs and the sauce first, or freeze it all raw? Thanks so much
Lauren Matheson says
Hi Evette, when I freeze this recipe I cook it all first and then freeze.
Clare says
Quick, easy & delicious! Perfect midweek dinner for our busy family!
Jessi says
Love this recipe! My 9 month old can’t have gluten, what do you think would be the best substitute for the breadcrumbs? Thank you! 🙂
Lucy says
Hi Jessi, you can buy gluten-free breadcrumbs and panko crumbs from any major supermarket (including Woolworths and Coles)
Kelly says
If you are going to cook this in the oven instead of the Verona, what temperature and for how long?
Tash says
I assume you mean in the Varoma instead of in the oven, and I'd suggest 25 minutes, Varoma (Steaming) Temperature, Speed 1; and then test one to make sure it's cooked. You'll need a minimum of 500ml of water in the Thermomix 🙂
Tash says
If I want to freeze this for a quick meal, do we cook and then add the sauce and freeze together? Defrost and then oven? Or will the chicken dry out..
Lucy says
Hi Tash, I freeze everything together but you could seperate them if you're concerned!
Jade says
Absolutely delish. It will be a regular in our household. Thank you
Debra says
Made this into s meatloaf for dinner tonight smells amazing
Kim says
Should the chicken be fully or partially defrosted? Thanks.
Lucy Mathieson says
Hi Kim, fully defrosted. 🙂
Gai Forrest says
This is in the oven for tonight- quick easy recipe and smells divine .
Excited for dinner
Lucy Mathieson says
Yay! I hope you enjoyed it!
Lee says
Has anyone used lamb or beef instead?? I don't like to handle raw chicken ?
Wendy says
Made these tonight for dinner with mashed potato from the EDC & veggies. Absolutely beautiful, the whole family loved them.
Kristeena says
I made these last night for dinner with home made wedges...so delicious!!! Loved them and the whole family as well 🙂 thankyou
Belinda says
What a great dish. Easy and delicious.
thanks.
Chantelle says
Hi, if you were to just use breadcrumbs and not stale bread what would be the quantity? Thanks 🙂 Chantelle
Lucy says
Hi Chantelle, the same quantity should be fine 🙂
Ash says
What is the amount in grams?
Lucy Mathieson says
Hi Ash, I've just updated the recipe. x
Astrid Kavanagh says
hi I can't find the update re quantity for breadcrumbs
Lucy Mathieson says
120g xx
Dannielle@Zamamabakes.com says
What a fabulous take on a delicious classic. My kidlets and one Zadada will love this dish!
Vicki @ Boiled Eggs & Soldiers says
Genius idea! I'm going to definitely be trying these out they look great!.