Chicken Meatballs with Polenta and Marinara

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour 5 minutes

Ingrédients

1½ pounds ground chicken

1½ teaspoons sea salt

1 large egg, beaten

1 tablespoon fennel seeds (optional)

¾ cup grated Parmesan cheese, plus more for serving

3 garlic cloves, minced

¼ cup minced fresh basil, plus more for serving

½ cup bread crumbs or gluten-free bread crumbs

1 (24-ounce) jar marinara sauce or homemade

3½ cups chicken stock

1½ cups whole milk

1 cup stone ground polenta

½ cup unsalted butter (1 stick)

1 cup grated Parmesan cheese

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

Instructions

Preheat the oven to 450°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

Make the meatballs. In a large bowl, combine the chicken, salt, egg, fennel seeds (if using), Parmesan, garlic, basil, and bread crumbs. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on the prepared sheet pan. You should have about 15 meatballs.

Bake the meatballs for about 25 minutes, or until browned and cooked through.

Meanwhile, make the polenta. In a medium pot bring the chicken stock and milk to a simmer over medium heat. Reduce the heat to medium low and stir in the polenta. Simmer, stirring, until tender and creamy, 30-40 minutes. Stir in the butter and Parmesan and season with salt and pepper.

Add the marinara to a small saucepan. Cook over medium heat until warmed through, about 3-5 minutes.

Divide the polenta between bowls. Top with the marinara and meatballs. Sprinkle with remaining basil and Parmesan before serving.

Nutrition

• Calories: 640
• Lipides Totaux: 34 g
• Lipides Saturés: 15 g
• Cholestérol: 253 mg
• Sodium: 1619 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 58 g