CHICKEN MEATBALLS WITH POLENTA

I made this dish when I was hungry and didn’t want to think too much about dinner. It’s so satisfying with the warm polenta and savory white gravy.

CHICKEN MEATBALLS WITH POLENTA RECIPE makes 8-12 meatballs, 4-6 servings of polenta

INGREDIENTS

MEATBALLS

• 1 lbs ground chicken

• 1/4 cup bread crumbs

• 1/4 cup grated parmesan

• 1 egg

• 1 tbsp mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp pepper

• Oil

POLENTA

• 1 18oz package of polenta (I use Ancient Harvest brand)

• 1 cup chicken broth or water

• 1 cup heavy cream

• 1/2 cup parmesan

• 1 tbsp chopped parsley

• salt

GRAVY

• 2 tbsp butter

• 4 tbsp flour

• 1 cup heavy cream

• fresh cracked black pepper

• salt

DIRECTIONS

MEATBALLS

1. Let’s start by making the meatballs. Preheat your oven to 400F and heat up a large oven safe pan on the stove on low.

2. Combine all of the ingredients to a bowl and mix well. I prefer putting on gloves and using my hands to really make sure everything comes together.

3. Grab enough meat mixture to fill the center of your cupped palm. We are aiming for 1-2oz meatballs. Place your other hand on top, giving a light downward pressure and begin rolling the mixture into a ball.

4. Once they’re all rolled, add oil into the pan and bring the heat up to medium high. You want it hot enough to sear the meat once you add them in.

5. Place all the meatballs into the pan and sear for 2-3 minutes or until the bottoms form a golden crust. Flip them and do the same for the other side. You can sear as many sides as you like, I just do two sides because I’m lazy.

6. Place the pan into the oven and bake for 15 minutes or until there is no pink all the way through.

POLENTA

1. Buying ready made polenta makes life so easy. Bring the chicken broth to a simmer in a medium pot.

2. Remove the polenta from its tube and break it into chunks, placing them into the chicken broth. As it continues to heat up, use a whisk to mash the chunks into smaller bits continuing until it starts to become smooth and not chunky.

3. Add the heavy cream and season with salt and pepper, still mixing with the whisk. You can add or subtract more or less broth or cream depending on what texture you prefer. I like mine creamy almost like mashed potatoes but not quite as soft.

4. Add in the grated parmesan and parsley, mixing and allowing the cheese to melt into the polenta.

GRAVY

1. Remove the meatballs from the pan once they are cooked. To the same pan with all the meat drippings and burnt bits (also known as fond) add the butter and melt.

2. Add the flour and mix well, allowing the flour to toast in the butter for at least 2 minutes.

3. Add the heavy cream and mix with a whisk, breaking up and melting any bits of roux (cooked butter and flour) that remains. Season with salt and lots of fresh cracked pepper.