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Chicken Parmesan Meatballs Recipe

Excerpted from ‘Around Our Table’ by Sara Forte

AARP

Published July 31, 2024

Chicken Parmesan Meatballs are packed with protein and served over pillowy polenta with rainbow chard.

Hugh Forte

Some of you may notice that these are quite similar to the turkey meatballs from my previous book Bowl + Spoon. This version has a bit more structure, so they hold their shape when mixed with noodles or stuffed into a bun to make a meatball sub for the kids. When my kids have been in picky phases, these have always been an easy sell, something everyone will eat. They can be made in advance with nothing lost when reheated, so they also work great for new moms or sick friends. —Sara Forte

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Chicken Parmesan Meatballs

Serves 4 to 6

Ingredients

3 cloves garlic, grated
1 teaspoon fennel seed, roughly chopped
1 teaspoon Italian seasoning
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 large egg
⅓ cup panko
⅓ cup grated Parmesan
⅓ cup well-chopped flat-leaf parsley and more for garnish
1 tablespoon extra-virgin olive oil and more for cooking
1 pound ground chicken, dark meat included

For the polenta:

1 cup dried polenta
Salt and pepper
2 cups water
2 cups milk
2 tablespoons salted butter
1 (24-ounce) jar of marinara
6 ounces mozzarella, shredded or torn
½ cup grated Parmesan and more for finishing

For the chard:

2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving

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Cookbook that says Around Our Table Wholesome Recipes to Feed Your Family and Friends, Sara Forte; big dish of spaghetti and two plates of spaghetti on cover

AARP (Courtesy Hardie Grant Publishing)

Directions

In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.

Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water; stir and simmer for 15 minutes. Turn the heat to low, add the milk and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.

Preheat the oven to 475°F. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls. About 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden.

For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.

Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard on the side. Finish it all with some fresh herbs and a sprinkle of Parm.

Make ahead: Do the searing or roasting step, cover the meatballs in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.

Change it up

Dairy-free: You can get away without using the cheese; just increase the panko to ½ cup and skip the cheese topping. Use non-dairy milk and butter in the polenta.

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One-Skillet Apple Pie from Eat Like a Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill

Braised Sausage, Lentils and Fennel from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden

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