Chicken Parma Balls

Thermomix recipe 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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190 degrees celsius (fan-forced).

Step 2

Place the stale bread, parmesan cheese and garlic into the Thermomix bowl and mix for 10 seconds on Speed 8. Set aside.

Step 3

Place the zucchini and carrot into the Thermomix bowl and mix for 4 seconds, speed 6 to grate. Add the breadcrumb mixture.

Step 4

Add the chicken mince, mixed herbs and onion flakes and mix for 10 seconds, speed 4 to combine.

Step 5

With wet hands form mixture into small meatballs and place into a greased baking dish. Place into the oven for 35 minutes.

Step 6

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.

Step 7

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.

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