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.
Ingredients
Scale
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
Instructions
- Prepare the oven by setting it to 160°C (320°F) with fan circulation for even heating.
- Carefully dice chicken fillets into small, uniform pieces to facilitate smooth processing.
- 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.
- Craft the mixture into ten symmetrical meatballs, ensuring each one is roughly the same size for uniform cooking.
- 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.
- Meanwhile, warm olive oil in a skillet over medium-high heat to prepare the sauce base.
- Introduce crushed tomatoes to the pan, enhancing with paprika, salt, and pepper. Simmer for 7-8 minutes until the sauce slightly reduces and thickens.
- Transfer the baked meatballs directly into the tomato sauce, allowing them to gently simmer for 8-10 minutes and absorb the rich flavors.
- Simultaneously, bring a pot of salted water to a rolling boil for polenta preparation.
- 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.
- Reduce heat and incorporate milk, butter, and cheese, whisking until a smooth, creamy consistency develops. Adjust liquid as needed to achieve desired thickness.
- Finely chop fresh parsley for a vibrant garnish just before serving.
- 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