Date Night Chicken Parmesan Meatballs With Creamy Polenta Recipes

BAKED CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA

Steps:

• Pre-heat your oven to 425 degrees. Spray a large rimmed baking sheet with non-stick spray and set aside. To make the meatballs, add all of the ingredients to a large bowl and mix until everything is just combined (your hands are the best tool for this job!). Shape the chicken mixture into balls, using about 2 tablespoons of the mixture for each meatball. You should end up with 16-18 meatballs. Place the meatballs on your prepared baking sheet. Transfer to your pre-heated oven and bake for 15 minutes.
• Meanwhile, make the sauce. Heat the olive oil in a large stock pot over medium-high heat. Add the garlic and red pepper flakes and cook, stirring frequently, for 1-2 minutes, or until the garlic is fragrant. Add the crushed tomatoes, chicken stock (use it to rinse out the can of crushed tomatoes), basil, salt and black pepper. Bring to a simmer. Once the meatballs have finished baking, gently add them to the simmering sauce and let them cook in the sauce for an additional 5 minutes. Remove the stock pot from the heat. Cover to keep warm.
• Meanwhile, make the polenta. Bring the water in a boil in a heavy bottom saucepan. Slowly whisk in the polenta and turn down the heat to maintain a simmer. Cook the polenta for 15-17 minutes, whisking frequently so it doesn’t burn on the bottom and adjusting the heat to prevent it from aggressively splattering and bubbling. Once the polenta has thickened and the liquid is absorbed, remove the saucepan from the heat. Whisk in the mascarpone cheese and the salt. Then whisk in enough milk to thin it to your desired consistency. Cover to keep warm.
• To serve, spoon the warm polenta into bowls. Top with the meatballs and some of the sauce. Garnish with fresh herbs and shredded Parmesan cheese, if desired. Serve immediately.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

DATE NIGHT CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA

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.

CREAMY PARMESAN POLENTA

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.

MEATBALL AND POLENTA CASSEROLE

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.

DATE NIGHT CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
• Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
• Drain the pasta, reserving 1 cup of the pasta water. Set aside.
• With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
• Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• 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.

THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA

Steps:

• Preheat the oven to 350 degrees F.
• Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
• In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
• Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
• Serve with Creamy Polenta.
• In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
• Yield: 6 servings
• Cooking Time: 15 minutes