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