The Perfect Chicken Meatballs with Creamy Polenta Recipe

Chicken meatballs bring comfort and excitement to dinner tables everywhere, reimagineing ordinary ingredients into something spectacular.

Tender protein parcels packed with robust seasonings create a delightful culinary experience that feels both familiar and adventurous.

Mediterranean and Italian influences shine through these delectable little spheres of goodness.

Carefully selected herbs and spices elevate the humble meat mixture into a robust, memorable dish.

Rich flavors mingle seamlessly, promising a satisfying meal that connects family and friends around the table.

Smooth textures and aromatic notes guarantee each bite delivers maximum enjoyment.

Everyone craves a meal that feels like a warm, delicious hug.

Why Chicken Meatballs with Creamy Polenta Work So Well

• Savor Creamy Comfort: Enjoy a delightful combination of tender chicken meatballs nestled in silky smooth polenta, creating a warm and satisfying meal that hugs your taste buds.
• Simplify Gourmet Cooking: Master an impressive dish with straightforward steps that transform basic ingredients into a restaurant-quality meal in just about 40 minutes, perfect for home cooks of all skill levels.
• Nutrient-Packed Satisfaction: Benefit from a balanced plate offering lean protein from chicken, complex carbohydrates from polenta, and a burst of fresh flavors from herbs and tomato sauce, delivering a wholesome 370-calorie meal that keeps you full and nourished.
• Customize with Ease: Adapt the recipe by adjusting seasoning, swapping cheese types, or adding extra herbs, making it a versatile dish that welcomes personal culinary creativity and suits various taste preferences.

What You’ll Need to Bring Out the Comfort

• Chicken Fillets: Lean and tender meat that forms the main protein of the meatballs, best when fresh and high-quality.
• Breadcrumbs: Helps bind the meatball mixture and provides a light, tender texture to the final product.

• Salt, Black Pepper: Essential for enhancing the overall flavor of the chicken meatballs.
• Paprika: Adds a warm, slightly sweet and peppery flavor to the dish.

• Crushed Tomatoes: Rich, tangy base for the sauce that complements the chicken meatballs.
• Olive Oil: Provides a smooth cooking medium and adds a subtle fruity flavor to the sauce.

• Polenta: Creamy cornmeal base that serves as a comforting foundation for the meatballs.
• Milk: Adds richness and smoothness to the polenta.
• Butter: Contributes a rich, creamy texture and enhances the overall flavor.
• Cheese: Provides a creamy, tangy element to the polenta.

• Parsley: Fresh herb that adds a bright, green finish and a light, fresh flavor to the dish.

How to Make Meatballs and Polenta That Melt in Your Mouth

Step 1: Prepare the Oven

Preheat your oven to 160°C (320°F) using the fan setting for even cooking.

Step 2: Prepare the Chicken

Chop chicken fillets into small pieces to make processing easier.

Step 3: Create Meatball Mixture

• Chopped chicken
• Breadcrumbs
• Seasonings

Blend until smooth, adding more breadcrumbs if needed for the right consistency.

Step 4: Shape the Meatballs

Form the mixture into 10 evenly sized meatballs.

Step 5: Bake the Meatballs

Place meatballs on a parchment-lined baking tray and bake in the oven center for 20 minutes.

Step 6: Prepare the Sauce

• Crushed tomatoes
• Paprika
• Salt
• Pepper

Cook for 7-8 minutes until the sauce slightly thickens.

Step 7: Finish Cooking Meatballs

Transfer baked meatballs to the sauce pan and simmer for 8-10 minutes, coating them thoroughly.

Step 8: Cook the Polenta

Bring salted water to a boil. Gradually whisk polenta into boiling water, stirring continuously for about 2 minutes until it starts to thicken.

Step 9: Cream the Polenta

• Milk
• Butter
• Cheese

Whisk until smooth, adding extra milk if you prefer a thinner consistency.

Step 10: Garnish and Serve

• Creamy polenta on the bottom
• Saucy meatballs on top
• Sprinkle with fresh parsley

Season with additional salt and pepper to taste.

Enjoy your delicious meal immediately!

Tips for Smooth Polenta and Juicy Chicken Meatballs

• Slice Chicken Precisely: Cut chicken fillets into uniform small pieces to ensure even blending and consistent meatball texture.
• Blend Strategically: Pulse ingredients in food processor carefully to maintain a smooth, cohesive mixture without overworking the meat.
• Control Moisture Carefully: Add breadcrumbs gradually to prevent dry meatballs, checking consistency before shaping to guarantee perfect binding.
• Monitor Baking Closely: Use center oven rack and fan setting to distribute heat evenly, preventing meatballs from becoming tough or dried out.
• Simmer Gently: Allow meatballs to absorb sauce flavors by simmering slowly, which helps develop richer taste and keeps them tender and juicy.

How to Store and Reheat This Cozy Dinner

• Refrigeration: Store cooked chicken meatballs and polenta in separate airtight containers within 2 hours of cooking. Properly sealed, these dishes will stay fresh for 3-4 days in the refrigerator. Separate storage prevents polenta from becoming soggy and maintains the meatballs' texture.
• Freezing: Wrap meatballs individually in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Polenta doesn't freeze exceptionally well due to its creamy texture, so it's best consumed fresh.
• Reheating: Gently warm meatballs in a covered skillet with a splash of extra tomato sauce over medium-low heat to prevent drying out.

Sides and Sauces That Match Perfectly

• Pair with Robust Red Wine: Select a medium-bodied Italian red wine like Chianti or Sangiovese to complement the rich tomato sauce and savory chicken meatballs, enhancing the overall flavor profile.
• Create Fresh Side Salad: Toss together a light arugula salad with lemon vinaigrette, shaved parmesan, and toasted pine nuts to balance the creamy polenta and provide a crisp, tangy contrast.
• Match with Craft Beer: Choose a Belgian-style wheat beer or a light amber ale that cuts through the dish's richness while offering subtle citrus and hoppy undertones that refresh the palate.
• Add Crusty Garlic Bread: Serve warm, crispy garlic bread on the side to soak up the extra tomato sauce and provide a delightful textural element to the meal's soft polenta and tender meatballs.

Variations to Spice Up the Meatballs or Cream

• Mediterranean Marvel: Replace crushed tomatoes with sun-dried tomato sauce, add kalamata olives, and sprinkle crumbled feta cheese over meatballs for a Greek-inspired version.
• Spicy Southern Kick: Incorporate cayenne pepper and chipotle powder into meatball mixture, use jalapeño-infused tomato sauce, and top with fresh cilantro for a zesty southwestern flavor profile.
• Herb Garden Special: Mix fresh basil, thyme, and rosemary directly into chicken meatballs, use white wine in tomato sauce, and finish with grated parmesan for an aromatic herbal experience.
• Creamy Woodland Creation: Blend wild mushroom puree into polenta, add sautéed forest mushrooms around meatballs, and garnish with truffle oil for an earthy, rich variation.

Chicken Meatballs with Creamy Polenta Recipe

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4.7 from 17 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Succulent chicken meatballs nestle atop silky polenta, creating an Italian-inspired comfort classic. Garlic, herbs, and Parmesan cheese elevate this hearty dish, promising a satisfying meal that draws you into Mediterranean culinary warmth.

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Ingredients

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Main Protein Ingredients:

• 200 – 230 grams (7 – 8 ounces) chicken fillet
• 1 egg

Binding and Seasoning Ingredients:

• 1 onion
• 1 tablespoon cornstarch
• 2 level tablespoons breadcrumbs
• 1 tablespoon fresh parsley
• Salt and pepper

Sauce and Accompaniment Ingredients:

• 400 grams (14 ounces) crushed tomatoes (1 can)
• 1 teaspoon smoked paprika (or hot for spicy tomato sauce)
• Drizzle olive oil
• Salt and pepper
• Few fresh parsley leaves
• 100 grams (3.5 ounces) instant polenta
• 600 milliliters (20 fluid ounces) water (or vegetable broth)
• 100 milliliters (3.4 fluid ounces) semi-skimmed milk
• 40 grams (1.4 ounces) pecorino or parmesan cheese
• 1 knob of butter

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Instructions

1. Prepare the oven by setting it to 160°C (320°F) with fan circulation for even heating.
2. Carefully dice chicken fillets into small, uniform pieces to facilitate smooth processing.
3. Combine chopped chicken with meatball ingredients in a food processor, seasoning with salt and pepper. Pulse until the mixture achieves a consistent texture, adding breadcrumbs if the consistency seems too wet.
4. Craft the mixture into ten symmetrical meatballs, ensuring each one is roughly the same size for uniform cooking.
5. Position the meatballs on a parchment-lined baking tray, placing them in the oven’s central rack for 20 minutes until golden and cooked through.
6. Meanwhile, warm olive oil in a skillet over medium-high heat to prepare the sauce base.
7. Introduce crushed tomatoes to the pan, enhancing with paprika, salt, and pepper. Simmer for 7-8 minutes until the sauce slightly reduces and thickens.
8. Transfer the baked meatballs directly into the tomato sauce, allowing them to gently simmer for 8-10 minutes and absorb the rich flavors.
9. Simultaneously, bring a pot of salted water to a rolling boil for polenta preparation.
10. Gradually whisk polenta into the boiling water, stirring continuously to prevent lumps. Maintain medium heat and continue stirring for approximately two minutes until the mixture begins to thicken.
11. Reduce heat and incorporate milk, butter, and cheese, whisking until a smooth, creamy consistency develops. Adjust liquid as needed to achieve desired thickness.
12. Finely chop fresh parsley for a vibrant garnish just before serving.
13. Plate the dish by spreading a creamy polenta base, nestling the saucy meatballs on top, and generously sprinkle with chopped parsley. Season to taste with additional salt and pepper.

Notes

• Prep ahead reduces kitchen stress by chopping chicken and measuring ingredients early in the day.
• Freezing meatballs before baking helps maintain their perfect round shape and prevents crumbling during cooking.
• Using a food processor ensures uniform texture and prevents overworking the meat, which can make meatballs tough.
• Letting meatballs simmer in tomato sauce allows deeper flavor absorption and keeps them incredibly moist.
• Whisking polenta continuously prevents lumps and creates a silky, creamy consistency that complements the savory meatballs.
• Fresh parsley adds a bright, herbaceous finish that cuts through the rich sauce and creamy polenta.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 370 kcal
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 100 mg