Baked Chicken “Bomba”

Pair with Mazzoni Home Ranch

Yield: 6-8


Bomba Mix

  • 3 lbs organic air chilled ground chicken – preferably dark meat
  • 1/4 cup each of small dice onions, peppers and green onion tops
  • 1 tablespoon each of oregano, parsley and mint – all snipped separately – do not cut too fine
  • 1 egg
  • 1 cup fresh bread crumbs
  • 1/2 grated parmesan or dry jack cheese
  • 2 teaspoon salt or more to taste
  • 2 teaspoon freshly ground black pepper

Cheese Filling

  • 1 lb whole cow’s milk ricotta cheese
  • 1/4 cup grated dry jack cheese
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne

To Bake

  • 3 cups of crushed whole tomatoes – fresh, if in season, otherwise canned
  • 1 cup chicken stock
  • 2 sprigs of thyme
  • 2 sprigs of oregano


  • Preheat oven to 350 degrees
  • Mix cheese filling together and chill.
  • Place all bomba ingredients in a large bowl and mix well.
  • Dip clean hands in ice water and form 8 equal sized meatballs (bombas). The mixture will be soft, just do your best to get the shape right. The colder this mixture is, the easier it is to shape.
  • Form a hole in the center of each bomba with your thumb. The hole should be almost to bottom of bomba. Using a pastry bag or a spoon, fill the hole with the cheese mixture.
  • Place bombas in a shallow casserole dish. Add tomatoes, stock and herbs. Bake, uncovered, for 45 minutes or until meatballs are cooked through.
  • Serve over basil mashed potatoes and enjoy.

Thanks to Chef Tony Najiola from the fantastic Central Market in Sonoma County (Petaluma), CA for the recipe pairing.