Imagine sinking your teeth into tender, juicy meatballs smothered in rich marinara sauce and served atop a bed of creamy, comforting polenta. Sounds like a match made in heaven, right? This Italian-inspired recipe for Chicken Parmesan Meatballs with Creamy Polenta is about to become your new favorite dish. With just 50 minutes of prep and cook time, you can indulge in a restaurant-quality meal that's sure to impress family and friends. So, what are you waiting for? Let's dive in and get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cups marinara sauce
- 1 cup polenta
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, breadcrumbs, 1/4 cup Parmesan cheese, chopped parsley, egg, salt, and pepper. Mix thoroughly using your hands until well combined.
- Shape the mixture into 12-16 evenly sized meatballs, rolling them gently between your palms to create smooth, round shapes.
- Place the meatballs on the prepared baking sheet, ensuring they are not touching each other. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
- While meatballs are baking, prepare the polenta. In a medium saucepan, bring chicken broth to a gentle boil.
- Slowly whisk in the polenta, reducing heat to low. Stir continuously for 10-12 minutes until polenta becomes thick and creamy.
- Stir in heavy cream, remaining Parmesan cheese, salt, and pepper. Keep warm, stirring occasionally.
- Once meatballs are cooked, remove from oven and pour marinara sauce over them, ensuring each meatball is well-coated.
- Serve meatballs over creamy polenta, garnishing with additional chopped parsley if desired.
Tips
- To ensure your Chicken Parmesan Meatballs with Creamy Polenta turn out perfectly, keep the following tips in mind:* Make sure to not overmix the meatball mixture, as this can lead to dense, tough meatballs. * Use high-quality ingredients, such as fresh parsley and real Parmesan cheese, to elevate the flavor of your dish. * Don't rush the polenta-cooking process – stirring continuously for 10-12 minutes will result in a creamy, smooth consistency. * To prevent meatballs from sticking to the baking sheet, make sure to line it with parchment paper and leave enough space between each meatball.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 150mg
