Chicken Meatballs with Creamy Polenta: A Comforting Delight
There’s something truly comforting about a plate of chicken meatballs paired with creamy, smooth polenta. This recipe brings together tender meatballs, a rich tomato sauce, and soft polenta for a dish that’s not only satisfying but also a joy to prepare. Whether you’re looking for a cozy meal on a chilly evening or a filling dish to serve to guests, this recipe promises to deliver on flavor and comfort. Let’s dive into how you can create this delightful meal in your own kitchen.
Ingredients:
For the Meatballs:
- 200-230 grams of chicken fillet
- 1 onion
- 1 egg
- 1 tablespoon cornstarch
- 2 level tablespoons breadcrumbs
- 1 tablespoon fresh parsley
- Salt & pepper to taste
For the Tomato Sauce:
- 1 can (400g) crushed tomatoes
- A drizzle of olive oil
- 1 teaspoon smoked paprika (use hot paprika for a spicy kick)
- Salt & pepper to taste
- A few fresh parsley leaves for garnish
For the Polenta:
- 100 grams instant polenta
- 600 ml water or vegetable broth
- 100 ml semi-skimmed milk
- 40 grams pecorino or parmesan cheese
- A knob of butter
- Salt and pepper to taste
Directions:
Meatballs:
- Preheat your oven to 160°C (320°F), fan-assisted.
- Process the ingredients: Roughly chop the chicken fillets. Combine chicken, onion, egg, cornstarch, breadcrumbs, parsley, salt, and pepper in a food processor until smooth. If the mixture is too sticky, add a bit more breadcrumbs.
- Form the meatballs: Shape the mixture into about 10 balls.
- Bake: Place the meatballs on a baking tray lined with parchment paper and bake for 20 minutes.
Tomato Sauce:
- Prepare the sauce: Heat a pan over medium-high with a drizzle of olive oil. Add crushed tomatoes, paprika, salt, and pepper, and cook for 7-8 minutes.
- Combine with meatballs: After baking, transfer the meatballs into the pan and coat them with the sauce. Cook for an additional 8-10 minutes.
Polenta:
- Cook the polenta: Bring salted water or vegetable broth to a boil. Gradually whisk in the polenta and cook on medium heat until it thickens but remains creamy, about 2 minutes. Reduce to low heat.
- Add final ingredients: Stir in the milk, butter, and cheese until well combined. Adjust consistency with more milk if needed.
Plating:
- Garnish and serve: Spoon the creamy polenta into bowls, top with meatballs and sauce, and sprinkle with chopped parsley. Season further if desired.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: 550 kcal per serving
This dish is perfect for those evenings when you need a bit of comfort food without too much fuss. The creamy polenta serves as the perfect base for the juicy, flavorful meatballs topped with a savory tomato sauce. Enjoy crafting this delightful meal that promises to warm you up from the inside out!
Chicken Meatballs with Creamy Polenta
- Total Time: 1 hour
- Yield: 4 1x
Description
Indulge in the heartwarming simplicity of Chicken Meatballs with Creamy Polenta, a dish that perfectly blends the tender juiciness of chicken meatballs with the comforting, creamy texture of polenta. Topped with a savory tomato sauce and sprinkled with fresh parsley, this recipe offers a delightful mix of flavors and textures, making it a must-try for any dinner.
This dish is not only a feast for the eyes but also a nourishing meal that brings the family together. Ideal for those chilly evenings when you crave something satisfying, it’s a versatile recipe that allows for various seasonings and adjustments, ensuring it will become a beloved staple in your culinary repertoire.
Ingredients
Meatballs
200–230 grams of chicken fillet
1 onion
1 egg
1 tablespoon of cornstarch
2 level tablespoons of breadcrumbs
1 tablespoon of fresh parsley
Salt & pepper
Tomato Sauce
1 can of crushed tomatoes (400g)
A drizzle of olive oil
1 teaspoon of smoked paprika (or hot if you like spicy tomato sauce)
Salt & pepper
A few fresh parsley leaves
Polenta
100 grams of instant polenta
600 ml of water (or vegetable broth)
100 ml of semi-skimmed milk
40 grams of pecorino or parmesan cheese
A knob of butter
Salt and pepper
Instructions
Meatballs
Preheat the oven to 160°C (320°F), fan-assisted.
Roughly chop the chicken fillets.
Place the chicken and all other meatball ingredients in a food processor, season with salt and pepper to your liking, and blend until smooth (add more breadcrumbs if it’s too sticky).
Form into balls (about 10).
Place the meatballs on a baking tray lined with parchment paper, and bake in the middle of the oven for 20 minutes.
Tomato Sauce
Heat a pan over medium-high heat with a drizzle of olive oil.
Add the crushed tomatoes, paprika, salt, and pepper.
Cook for about 7-8 minutes.
Once the meatballs have cooked for 20 minutes in the oven, transfer them to the pan and cook for an additional 8-10 minutes, coating them in the sauce.
Polenta
While the meatballs are in the pan, bring salted water to a boil.
When boiling, slowly pour in the polenta, whisking continuously on medium heat.
After two minutes of cooking and once the polenta has thickened (but is still creamy), reduce to low heat, add the milk, butter, and cheese while gently whisking.
If the polenta thickens too much for your liking, add a bit more milk.
Plating
Chop the parsley.
Once everything is cooked, plate your bowls: polenta at the bottom, then meatballs and sauce, and sprinkle with parsley. Season with salt and pepper if necessary and serve immediately. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 550 kcal