These chicken and veggie parma balls recreate the flavours of a chicken parma with less fat and more tomatoey goodness. Like many Aussies, I can’t go past a chicken parma whenever it’s on the menu. How good is it?
This recipe has been given a big tick of approval from everyone in our house. My boys even go back for seconds – which is unheard of!
This recipe makes a HUGE amount of parma balls for us. It’s enough for three full meals, when served with some steamed veggies and roasted pumpkin on the side. So if you are looking to make it for just a couple of people, or don’t want any leftovers, simply halve the recipe.
Mind you, these taste great in a thermos for a lunchbox meal at school the next day. You could also make the balls without the sauce (follow steps up until step 5 and add 15 extra minutes cooking time). Cool the balls and freeze in ziplock bags for about a month.
Chicken and veggie parma balls
Makes 24 balls
Prep time: 20 min
Cook time: 40 min
- 1 kg of chicken mince
- 1 large zucchini finely grated
- 2 carrots finely grated
- 1 small sweet potato (approx 100g) finely grated
- 50g of finely grated parmesan cheese
- 2 garlic cloves
- 2 tablespoons of mixed italian herbs
- 2 tablespoons of onion flakes
- 1/2 cup of breadcrumbs
- salt and pepper to taste
- 2 x 400g tins of crushed tomatoes
- 140g of tomato paste
- 200g of water
- 1 tablespoon of mixed Italian herbs
- 1 tablespoon of onion flakes
- 1/2 cup of mozzarella
1. Preheat oven to 180ºC and lightly grease a large baking dish.
2. In a large bowl, combine the chicken mince, grated zucchini/sweet potato and carrot, parmesan cheese, crushed garlic cloves, 2 tablespoons of mixed italian herbs, 2 tablespoons of onion flakes, ½ cup of breadcrumbs and add a pinch of salt and pepper to taste.
3. Use a dessertspoon to scoop up the mixture and roll into 24 even sized balls and place into the greased baking dish.
4. Pop the baking dish into the pre-heated oven and cook for 10 minutes.
5. While the chicken and veggie parma balls Balls are cooking, combine the crushed tomatoes, tomato paste, water, 1 tablespoon of mixed Italian herbs and 1 tablespoon of onion flakes into a medium saucepan and cook over a medium/low heat until the sauce begins to simmer.
6. Remove the chicken and veggie parma balls from the oven and carefully pour the tomato sauce over the top.
7. Sprinkle the mozzarella cheese over the top of the sauce and put the chicken and veggie parma balls back into the oven to cook for a further 25 minutes or until the cheese is golden and the chicken has cooked through.
What’s a go-to dinner at your place?