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
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
What do you serve Chicken Parma with?
These Chicken Parma Balls can be served with rice, pasta or mashed potato.
Is Chicken Parma an Australia dish?
Chicken Parma (or Parmie) is an Australian Pub staple, however it is thought to have originated in the United States of America.
Course: Dinners
Cuisine: Australian
Prep Time: 10minutes minutes
Cook Time: 45minutes minutes
Total Time: 55minutes minutes
Servings: 6 people
Calories: 510kcal
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.
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 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.
Nutrition
Calories: 510kcal | Carbohydrates: 35g | Protein: 44g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 770mg | Potassium: 1846mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4178IU | Vitamin C: 27mg | Calcium: 322mg | Iron: 6mg
