Chicken Parmesan Meatballs with Polenta
garlic and parmesan meatballs in tomato sauce over polenta
Ingredients
For the meatballs:
- 3/4 cup italian seasoned bread crumbs 1/2 cup if not using ground turkey breast or chicken breast
- 1 egg
- 1/4 cup milk
- 1/2 cup grated parm
- 3 cloves garlic chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp italian seasoning
- pinch red pepper flakes
- 1/2 tsp salt or to taste
- 1 lb ground turkey or chicken or turkey breast or chicken breast
- 2 tbsp oil
For the sauce:
- 3 cloves garlic chopped
- 1/2 onion finely chopped
- 1 28oz can crushed tomatoes
- 1/2 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp italian seasoning
- pinch sugar
- salt and pepper to taste
- 1/4 cup grated parm
For serving:
- cooked polenta prepared according to package
- shredded mozzarella and grated parm for topping
Instructions
For the meatballs:
- Combine all the ingredients in a bowl and mix gently. You do not want to compress or overwork the meat. Form into whatever size meatballs you like. I did mine about 1 inch across.
- Heat the oil in a deep skillet and fry the meatballs on all sides until golden brown. Remove to a plate. You don't need them fully cooked as you will add them to the sauce to finish cooking.
For the sauce:
- Add a tbsp of oil to the same skillet. Add the garlic and onions and cook over medium heat, stirring so they don't burn for about 2 minutes. Add the sauce ingredients and allow to come to a simmer. Taste and adjust the salt and seasonings. Add the meatballs back in, reduce heat to low and cover the skillet and allow to simmer for about 15 minutes. This not only cooks the meatballs through but it allows all the flavors of the sauce to come together.
To finish:
- While the meatballs are cooking, make the polenta. The polenta for this dish should have a creamy consistency. When it is ready, spoon into bowls and top with the meatballs and sauce. Add some shredded cheese and serve grated parm on the side at the table.