Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated parmesan cheese
1 egg
¼ cup breadcrumbs
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Creamy Polenta:
1 cup cornmeal (polenta)
4 cups chicken or vegetable broth
½ cup heavy cream
½ cup grated parmesan cheese
1 tbsp butter
Salt and black pepper to taste
Directions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, parmesan, egg, breadcrumbs, garlic, lemon zest, parsley, oregano, salt, and black pepper until well combined.
Roll the mixture into small meatballs (about 1½ inches in diameter) and place them on the baking sheet.
Drizzle with olive oil and bake for 18-20 minutes or until golden brown and cooked through.
For the Polenta:
In a saucepan, bring the broth to a boil. Slowly whisk in the cornmeal, stirring constantly.
Reduce heat to low and cook, stirring frequently, for 10-15 minutes until thick and creamy.
Stir in heavy cream, parmesan, butter, salt, and black pepper. Mix well until smooth.
Serve the meatballs over the creamy polenta and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
