Name: Chicken Parmesan Meatballs over Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 pounds ground chicken; 1/2 cup Parmigiano-Reggiano cheese, grated, plus more for serving; 1/2 cup bread crumbs, plain; 2 garlic cloves, chopped, plus 4 cloves thinly sliced; 2 tablespoons basil leaves, thinly sliced, plus 2 large fresh sprigs; 2 tablespoons fresh parsley, chopped; 1 large egg, beaten; 4 tablespoons extra virgin olive oil, divided; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; fresh mozzarella cheese, 1/2-3/4" cubes, or bocconcini; red pepper flakes, to taste; 2 (15 ounce) cans Tuttorosso® Crushed Tomatoes Roasted Garlic; 1/2 cup water; polenta, for serving

Ingredients

2 pounds ground chicken
1/2 cup Parmigiano-Reggiano cheese, grated, plus more for serving
1/2 cup bread crumbs, plain
2 garlic cloves, chopped, plus 4 cloves thinly sliced
2 tablespoons basil leaves, thinly sliced, plus 2 large fresh sprigs
2 tablespoons fresh parsley, chopped
1 large egg, beaten
4 tablespoons extra virgin olive oil, divided
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon black pepper
fresh mozzarella cheese, 1/2-3/4″ cubes, or bocconcini
red pepper flakes, to taste
2 (15 ounce) cans Tuttorosso® Crushed Tomatoes Roasted Garlic
1/2 cup water
polenta, for serving

Instructions

Step one

Place ground chicken in a large bowl, add grated Parmesan, bread crumbs, 2 cloves chopped garlic, basil, parsley, beaten egg, 2 tablespoons olive oil, Italian seasoning, Kosher salt, and black pepper. Use your hands or a spatula to thoroughly mix.

Step two

Line a rimmed baking sheet with parchment, then scoop heaping portions of the meatballs mixture using a small cookie scoop and line them up. Press 1/4 of a cube of fresh mozzarella or bocconcini into each meatball, then seal and roll to be uniform in shape and size.

Step three

Preheat oven to 350°F. Heat a large skillet over medium to medium-high heat, then add remaining 2 tablespoon olive oil. When hot, add meatballs, leaving about 1/2″ between then, working in batches as needed. Cook for 2-3 minutes per side, or until browned all over, about 8 minutes. Transfer to a plate.

Step four

Add a pinch of red pepper flakes to the skillet and the remaining 4 thinly sliced garlic cloves and cook 1-2 minutes more, until the garlic is light golden brown and fragrant. Add 2 cans of Tuttorosso Crushed Tomatoes Roasted Garlic, then scrape the bottom of the pan to release any browned bits. Add 1/2 cup of water, then stir well. Return the browned meatballs to the pan, then submerge the basil sprigs. Sprinkle with 1-2 tablespoons of grated Parmesan.

Step five

Transfer the skillet to a preheated oven and bake for 6-8 minutes, or until the chicken is fully coked and has reached an internal temperature of 165°F. Serve immediately with additional grated Parmesan and fresh basil leaves.