Chicken parmesan meatballs recipe | members only

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. GLUTEN-FREE: Almond meal or gluten-free breadcrumbs may be used

as a substitute for the panko. I would suggest keeping the balls small. _Excerpted with permission from _Around Our Table_ by Sara Forte. Published by ‎Hardie Grant Publishing, April

2024. Photograph credit: Hugh Forte_