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 Chicken Parma Balls so incredibly easy to put together. 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. You can also adapt the ingredients to suit what you have, out of carrots? Use sweet potato instead.
Freezer Friendly - leftovers can be stored in a freezer safe container for up to three months
Thermomix Chicken Parma Ball Ingredients:
Please note you will find a full list of ingredients (including quantities) in the recipe card below.
- Chicken Mince - purchase pre-made mince or make your own by blitzing 1 kilogram of chicken breasts in your Thermomix.
- Zucchini - chopped into 3cm pieces.
- Carrots - chopped into three pieces. You will need approximately two carrots for this recipe.
- 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 Cheese
How to Make Chicken Parma Balls in the Thermomix:
Step 1. Add the garlic cloves, stale bread (torn into large pieces) and parmesan cheese to your Thermomix bowl and blitz to combine. Transfer to a separate bowl.
Step 2. Without washing the bowl, add the zucchini and carrot and mix to grate.
Step 3. Add the breadcrumb mixture, chicken mince, herbs and onion and mix to combine.
Step 4. Scoop up the chicken mixture and roll into balls. Place into a lightly greased baking dish and bake.
Step 5. Add the sauce ingredients to your Thermomix bowl and cook.
Step 6. Carefully pour sauce over the Chicken Meatballs and top with grated mozzarella cheese. Return to the oven and bake until the cheese is golden.
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.
When mixing all of the meatball ingredients together, you will need to use your spatula to push the ingredients down towards the blades.
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.
Frequently Asked Questions
These Chicken Parma Balls can be served with rice, pasta or mashed potato.
Chicken Parma (or Parmie) is an Australian Pub staple, however it is thought to have originated in the United States of America.
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
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Thermomix Chicken Parma Balls.
Equipment
- Thermomix
- 1 x Large 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
- 150 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.
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!.