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    Home » All Posts » Family » Family Meals » Thermomix Chicken Parma Balls

    Published: Apr 15, 2015 · Modified: Jun 27, 2022 by Lucy ·

    Thermomix Chicken Parma Balls

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    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.

    overhead view of Thermomix Chicken Parma Balls in a white baking dish sitting on a blue check towel.

    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.
    spoon holding a Thermomix Chicken Parma Ball.

    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
    Ingredients to make Thermomix Chicken Parma Balls.

    How to Make Chicken Parma Balls in the Thermomix:

    1. Grate the carrot and zucchini.
    2. Add the chicken mince, herbs, crushed garlic, grated parmesan cheese, bread crumbs and mix well.
    Chicken parma ball mixture in a thermomix.

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

    Chicken Parma Balls in a baking tray - uncooked.

    4. Combine the ingredients for the sauce.

    sauce ingredients for chicken parma balls in a Thermomix.

    5. Pour the sauce over the Chicken Balls.

    chicken parma balls in baking dish with sauce over the top.

    6. Sprinkle with grated mozzarella cheese and bake!

    Chicken parma balls with mozzarella cheese ready to go into the oven.

    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.
    Side view of thermomix chicken parma balls

    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
    Chicken parma ball on a spoon.

    Thermomix Chicken Parma Balls.

    These delicious Thermomix Chicken and Parma Balls make the perfect quick and easy dinner!
    4.91 from 11 votes
    Print Pin Rate
    Course: Dinners
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 people
    Calories: 485kcal
    Author: Lucy & Lauren

    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
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    ThermoBliss Cookbook full set.

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    Reader Interactions

    Comments

    1. Clare says

      February 06, 2022 at 9:32 am

      5 stars
      Quick, easy & delicious! Perfect midweek dinner for our busy family!

      Reply
    2. Jessi says

      November 22, 2021 at 9:01 am

      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! 🙂

      Reply
      • Lucy says

        November 24, 2021 at 6:51 am

        Hi Jessi, you can buy gluten-free breadcrumbs and panko crumbs from any major supermarket (including Woolworths and Coles)

        Reply
    3. Kelly says

      January 24, 2021 at 9:44 pm

      If you are going to cook this in the oven instead of the Verona, what temperature and for how long?

      Reply
      • Tash says

        January 26, 2021 at 4:34 pm

        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 🙂

        Reply
      • Tash says

        February 11, 2023 at 9:53 am

        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..

        Reply
        • Lucy says

          February 12, 2023 at 2:38 pm

          Hi Tash, I freeze everything together but you could seperate them if you're concerned!

    4. Jade says

      April 22, 2020 at 8:53 pm

      Absolutely delish. It will be a regular in our household. Thank you

      Reply
    5. Debra says

      September 22, 2019 at 6:27 pm

      Made this into s meatloaf for dinner tonight smells amazing

      Reply
    6. Kim says

      April 26, 2019 at 11:14 am

      Should the chicken be fully or partially defrosted? Thanks.

      Reply
      • Lucy Mathieson says

        April 28, 2019 at 10:12 am

        Hi Kim, fully defrosted. 🙂

        Reply
    7. Gai Forrest says

      May 30, 2018 at 5:20 pm

      This is in the oven for tonight- quick easy recipe and smells divine .
      Excited for dinner

      Reply
      • Lucy Mathieson says

        May 31, 2018 at 5:18 am

        Yay! I hope you enjoyed it!

        Reply
    8. Lee says

      March 22, 2017 at 11:33 pm

      Has anyone used lamb or beef instead?? I don't like to handle raw chicken ?

      Reply
    9. Wendy says

      December 28, 2016 at 6:30 pm

      Made these tonight for dinner with mashed potato from the EDC & veggies. Absolutely beautiful, the whole family loved them.

      Reply
    10. Kristeena says

      November 25, 2016 at 12:56 pm

      I made these last night for dinner with home made wedges...so delicious!!! Loved them and the whole family as well 🙂 thankyou

      Reply
    11. Belinda says

      November 06, 2016 at 2:48 pm

      What a great dish. Easy and delicious.
      thanks.

      Reply
    12. Chantelle says

      December 14, 2015 at 3:03 pm

      Hi, if you were to just use breadcrumbs and not stale bread what would be the quantity? Thanks 🙂 Chantelle

      Reply
      • Lucy says

        December 14, 2015 at 7:12 pm

        Hi Chantelle, the same quantity should be fine 🙂

        Reply
        • Ash says

          October 19, 2017 at 7:32 am

          What is the amount in grams?

        • Lucy Mathieson says

          October 20, 2017 at 3:33 am

          Hi Ash, I've just updated the recipe. x

        • Astrid Kavanagh says

          August 08, 2018 at 8:34 pm

          hi I can't find the update re quantity for breadcrumbs

        • Lucy Mathieson says

          August 09, 2018 at 5:46 am

          120g xx

    13. Dannielle@Zamamabakes.com says

      April 16, 2015 at 11:30 pm

      What a fabulous take on a delicious classic. My kidlets and one Zadada will love this dish!

      Reply
    14. Vicki @ Boiled Eggs & Soldiers says

      April 16, 2015 at 9:43 pm

      Genius idea! I'm going to definitely be trying these out they look great!.

      Reply

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