Best 5 Chicken Parmesan Meatballs With Soft Polenta Recipes

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Indulge in a culinary journey with our delectable Chicken Parmesan Meatballs with Soft Polenta recipe. Crispy, golden-brown meatballs made from tender chicken, bursting with Parmesan cheese and savory spices, smothered in a rich and flavorful tomato sauce. Paired perfectly with creamy, smooth polenta, this dish is a symphony of textures and flavors.

Soak up the delicious tomato sauce with soft, fluffy polenta, creating a delightful contrast to the crispy meatballs. As an added bonus, we've included two additional mouthwatering recipes: a tangy, refreshing Cucumber Tomato Salad and a rich, decadent Chocolate Cake with Ganache Frosting. Prepare to tantalize your taste buds and impress your family and friends with this unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT POLENTA



Soft Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
  • Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
  • Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

DATE NIGHT CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA



Date Night Chicken Parmesan Meatballs with Creamy Polenta image

Homemade chicken parmesan meatballs that are simmered in quick tomato sauce. I love serving this over a bowl of creamy parmesan polenta but it would be equally delicious over spaghetti!

Provided by Marzia

Categories     30 Minute Meals

Time 50m

Number Of Ingredients 21

¾ cup panko bread crumbs
1 large egg
½ cup parmesan cheese
¼ cup chopped parsley
3 clove garlic, grated
½ teaspoon EACH: Italian seasoning AND onion powder
pinch of red pepper flakes (or more to taste)
½ teaspoon EACH: salt and pepper
1 - 1 ¼ pounds ground chicken (or turkey)
2 tablespoons olive oil
3 cloves garlic, minced
½ cup chopped onions
1 (28 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
¼ cup water
1 tablespoons basil pesto (homemade or store-bought)
¼ teaspoon crushed fennel seeds
6 cups cooking liquid (broth, water, milk, or cream - see notes)
1 cup polenta or coarse ground cornmeal
½ cup grated parmesan
1 tablespoon butter

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.

MEATBALL AND POLENTA CASSEROLE



Meatball and Polenta Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 23

4 tablespoons salted butter
1 tablespoon fresh oregano, minced
2 cloves garlic, minced
1 medium yellow onion, thinly sliced
4 cups chicken stock
2 cups coarse-ground cornmeal
1 cup heavy cream
1 cup ricotta
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
12 ounces ground beef
12 ounces ground pork
1/2 cup seasoned breadcrumbs
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
2 large eggs, beaten
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can chopped tomatoes, drained
1/4 cup olive oil
1/4 cup fresh basil leaves
1 tablespoon fresh oregano leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
  • Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
  • For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
  • Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
  • For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
  • When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
  • Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
  • Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
  • Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
  • To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
  • Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CHEESY CHICKEN PARMESAN MEATBALLS



Cheesy Chicken Parmesan Meatballs image

This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.

Provided by Kay Chun

Categories     dinner, casseroles, meat, meatballs, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3/4 cup crumbled firm tofu (about 4 ounces)
1/2 cup ricotta (about 4 ounces)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup plain bread crumbs
1 large egg
2 tablespoons minced garlic
1 teaspoon dried oregano
Kosher salt and black pepper
1 pound ground chicken (or turkey)
2 tablespoons extra-virgin olive oil
2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
3 cups marinara sauce (about 24 ounces)
6 ounces sliced provolone cheese,
Cooked egg noodles or other pasta, for serving
Chopped parsley, for garnish (optional)

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.

Tips:

  • Use a combination of ground chicken and Italian sausage for a flavorful and juicy meatball.
  • Grate the Parmesan cheese yourself for the best flavor and texture.
  • Don't overmix the meatball mixture, as this will make them tough.
  • Use a large skillet to cook the meatballs so that they have plenty of room to brown.
  • Cook the meatballs over medium heat so that they cook evenly throughout.
  • Use a good quality marinara sauce for the best flavor.
  • Serve the meatballs over soft polenta or your favorite pasta.

Conclusion:

Chicken parmesan meatballs with soft polenta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are flavorful and juicy, and the soft polenta is a creamy and comforting accompaniment. This dish is sure to be a hit with the whole family.

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