Chicken Parmesan Meatballs Polenta (Print Version)
# Ingredients:
→ For the Meatballs
01 -
¾ cup panko bread crumbs
02 -
1 large egg
03 -
½ cup freshly grated parmesan cheese
04 -
¼ cup chopped fresh parsley
05 -
3 cloves garlic, finely grated
06 -
½ teaspoon Italian seasoning
07 -
½ teaspoon onion powder
08 -
Pinch of red pepper flakes (more to taste)
09 -
½ teaspoon salt
10 -
½ teaspoon black pepper
11 -
1 - 1¼ pounds ground chicken (ground turkey works too)
12 -
2 tablespoons olive oil, for cooking
→ For the Tomato Sauce
13 -
3 cloves garlic, minced
14 -
½ cup finely chopped onions
15 -
1 can (28 ounces) crushed Italian tomatoes
16 -
½ teaspoon red pepper flakes
17 -
¼ cup water
18 -
1 tablespoon basil pesto (homemade or store-bought)
19 -
¼ teaspoon crushed fennel seeds
20 -
½ teaspoon salt
→ For the Creamy Polenta
21 -
6 cups cooking liquid (combination of broth, water, milk, or cream)
22 -
1 cup polenta or coarse ground cornmeal
23 -
½ cup grated parmesan cheese
24 -
1 tablespoon butter
25 -
Fresh basil and additional parmesan for garnish (optional)
# Instructions:
01 -
In a medium mixing bowl, combine the panko, egg, parmesan, parsley, grated garlic, Italian seasoning, onion powder, red pepper flakes, salt, and pepper. Mix until you have a coarse breading-like mixture. Add the ground chicken and gently mix until just combined - be careful not to overwork the meat as this can make the meatballs tough. Form into meatballs about 1½ tablespoons each in size.
02 -
Heat the olive oil in a large skillet over medium-high heat. When hot, add the meatballs, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes, turning occasionally to brown all sides. You're just looking to get a nice crust on the outside at this point, not cook them through completely. Transfer the browned meatballs to a plate.
03 -
In the same skillet with the remaining oil, add the minced garlic and stir continuously for about 30 seconds until fragrant. Add the chopped onions and cook until softened, about 2 minutes. Pour in the crushed tomatoes, red pepper flakes, water, pesto, fennel seeds, and salt. Bring the sauce to a simmer, then return the meatballs to the skillet, spooning sauce over them. Cover the skillet and reduce heat to low. Let the sauce simmer gently for 10-12 minutes until the meatballs are fully cooked through.
04 -
While the meatballs are simmering, prepare the polenta. In a large pot, bring your cooking liquid of choice to a boil. Once boiling, reduce heat to medium-low and slowly pour in the polenta while whisking constantly to prevent lumps. Cover and cook on low heat for 20-25 minutes, stirring thoroughly every 5 minutes to prevent sticking. The polenta should become thick and creamy.
05 -
When the polenta is cooked, turn off the heat and stir in the parmesan cheese and butter until melted and incorporated. If the polenta becomes too thick, thin it with additional warm broth or milk to reach your desired consistency. Spoon the creamy polenta into bowls, top with the chicken parmesan meatballs and plenty of sauce. Garnish with fresh basil leaves, chopped parsley, and extra grated parmesan if desired.
# Notes:
01 -
This recipe makes a romantic dinner for two with some leftovers, or serves a family of four perfectly.
02 -
The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking.
03 -
For the creamiest polenta, a combination of broth and dairy works best - try 4 cups broth with 1½ cups milk and ½ cup cream.