Description
Tender chicken meatballs braised in a rich mushroom sauce, served over creamy cheesy polenta. A comforting and hearty meal perfect for any night of the week.
Ingredients
Scale
- For the Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Mushroom Sauce:
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- For the Cheesy Polenta:
- 4 cups water
- 1 cup polenta (coarse cornmeal)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Make the mushroom sauce: In the same skillet, melt butter over medium heat. Add mushrooms and onion; cook until mushrooms are browned and onions are softened, about 5 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute. Gradually pour in chicken broth, stirring constantly, until thickened. Stir in heavy cream and thyme. Season with salt and pepper.
- Return meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, until meatballs are cooked through.
- Meanwhile, make the polenta: In a medium saucepan, bring water and salt to a boil. Slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, for 15-20 minutes, until thick and creamy. Remove from heat and stir in butter and Parmesan cheese.
- Serve the meatballs and mushroom sauce over a bed of cheesy polenta.
Notes
For a lighter version, substitute heavy cream with half-and-half. Polenta can be made ahead and reheated with a splash of water or broth.
Nutrition
- Calories: 620
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 38 g
- Protein: 35 g