Best 3 Chicken Parmesan Meatballs With Soft Polenta Recipes

BAKED CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA

Steps:

• Pre-heat your oven to 425 degrees. Spray a large rimmed baking sheet with non-stick spray and set aside. To make the meatballs, add all of the ingredients to a large bowl and mix until everything is just combined (your hands are the best tool for this job!). Shape the chicken mixture into balls, using about 2 tablespoons of the mixture for each meatball. You should end up with 16-18 meatballs. Place the meatballs on your prepared baking sheet. Transfer to your pre-heated oven and bake for 15 minutes.
• Meanwhile, make the sauce. Heat the olive oil in a large stock pot over medium-high heat. Add the garlic and red pepper flakes and cook, stirring frequently, for 1-2 minutes, or until the garlic is fragrant. Add the crushed tomatoes, chicken stock (use it to rinse out the can of crushed tomatoes), basil, salt and black pepper. Bring to a simmer. Once the meatballs have finished baking, gently add them to the simmering sauce and let them cook in the sauce for an additional 5 minutes. Remove the stock pot from the heat. Cover to keep warm.
• Meanwhile, make the polenta. Bring the water in a boil in a heavy bottom saucepan. Slowly whisk in the polenta and turn down the heat to maintain a simmer. Cook the polenta for 15-17 minutes, whisking frequently so it doesn’t burn on the bottom and adjusting the heat to prevent it from aggressively splattering and bubbling. Once the polenta has thickened and the liquid is absorbed, remove the saucepan from the heat. Whisk in the mascarpone cheese and the salt. Then whisk in enough milk to thin it to your desired consistency. Cover to keep warm.
• To serve, spoon the warm polenta into bowls. Top with the meatballs and some of the sauce. Garnish with fresh herbs and shredded Parmesan cheese, if desired. Serve immediately.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

DATE NIGHT CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA

Steps:

• In a medium mixing bowl, mix together all ingredients except the ground chicken until it resembles a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into desired size balls. Mine were about 1 ½ tablespoons each.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook for 4-5 minutes flipping as needed to brown all sides. Remember you want to just brown the outside, not cook all the way through. Remove meatballs to a plate.
• To the remaining oil, add the minced garlic and continuously stir to cook for 30 seconds. Add the onions and let them sweat, about 2 minutes. Add the crushed tomato, red pepper flakes, water, pesto, and fennel seeds along with ½ teaspoon salt. Allow the sauce to come to a simmer, add the meatballs back in, cover with sauce. Cover the skillet with a lid and reduce heat to low. Allow sauce to simmer for 10-12 minutes or until the meatballs cook all the way through.
• While the meatballs are braising in the sauce, heat the cooking liquids in a large pot until boiling. Reduce the heat to medium low, continuously whisk as you add in the polenta. Cover and let cook on low for 20-25 minutes, stirring every 5 minutes. When the polenta is done, turn the heat off, stir in the parmesan and butter. Keep in mind the polenta will continue to thicken as it sits, you may need additional broth/milk to thin it back to your desired consistency. Serve topped with chicken parmesan meatballs. Top with fresh basil, parsley, and parmesan cheese if desired.

CHEESY CHICKEN PARMESAN MEATBALLS

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.