Parmesan Chicken Polenta Meatballs (Print Version)

# Ingredients:

→ For the Meatballs

01 - ¾ cup crunchy panko crumbs
02 - 1 large beaten egg
03 - ½ cup freshly shredded parmesan
04 - ¼ cup snipped fresh parsley
05 - 3 cloves garlic, finely mushed
06 - ½ teaspoon dried Italian herbs
07 - ½ teaspoon powdered onion
08 - Small amount of red pepper flakes (add more if you like it spicy)
09 - ½ teaspoon table salt
10 - ½ teaspoon ground black pepper
11 - 1 - 1¼ pounds ground chicken (ground turkey works fine too)
12 - 2 tablespoons olive oil, for frying

→ For the Tomato Sauce

13 - 3 cloves garlic, chopped small
14 - ½ cup onions, diced tiny
15 - 1 can (28 ounces) smashed Italian tomatoes
16 - ½ teaspoon chili flakes
17 - ¼ cup plain water
18 - 1 tablespoon basil pesto (make it or buy it)
19 - ¼ teaspoon crushed seeds from fennel
20 - ½ teaspoon regular salt

→ For the Creamy Polenta

21 - 6 cups liquid for cooking (mix of stock, water, milk, or cream)
22 - 1 cup yellow polenta or rough cornmeal
23 - ½ cup parmesan, grated finely
24 - 1 tablespoon soft butter
25 - Fresh basil leaves and extra parmesan for topping (if you want)

# Instructions:

01 - Combine panko, egg, parmesan, parsley, mushed garlic, Italian herbs, onion powder, pepper flakes, salt, and black pepper in a bowl. Stir until everything looks like wet breading. Drop in the ground chicken and mix gently just until combined - don't overwork it or you'll get tough meatballs. Roll into balls about 1½ tablespoons each.
02 - Warm the olive oil in a big skillet over medium-high heat. Once it's hot, drop in the meatballs, cooking in batches if your pan's too small. Brown them for 4-5 minutes, turning now and then to get color all over. You're just going for a nice outside crust now, not cooking them fully. Move them to a plate when browned.
03 - Using that same pan with the leftover oil, toss in the chopped garlic and stir for about 30 seconds till it smells good. Add the diced onions and cook till soft, roughly 2 minutes. Dump in the smashed tomatoes, chili flakes, water, pesto, fennel seeds, and salt. Let it bubble up, then put the meatballs back in and spoon sauce on top. Cover the pan, turn heat to low, and let it bubble gently for 10-12 minutes till meatballs aren't pink inside.
04 - While your meatballs simmer, start the polenta. Get your cooking liquid boiling in a big pot. When it's bubbling, lower the heat to medium-low and slowly pour in the polenta while whisking like crazy to avoid lumps. Cover and cook on low for 20-25 minutes, making sure to stir really well every 5 minutes so it won't stick. It should end up thick and smooth.
05 - Once polenta's done, kill the heat and mix in the parmesan and butter till they melt completely. If it gets too thick, splash in some warm broth or milk to make it how you like. Scoop the polenta into bowls, pile the chicken meatballs on top with plenty of sauce. If you want, scatter some fresh basil, chopped parsley, and extra parmesan on top.

# Notes:

01 - This dish makes a cozy dinner for two with some food left for tomorrow, or feeds a family of four just right.
02 - You can shape the meatballs a day ahead and keep them in the fridge for up to 24 hours before cooking.
03 - For super creamy polenta, try mixing 4 cups broth with 1½ cups milk and ½ cup cream.

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