Ingredients
- 1 1/2 cups polenta
- 3 Tbsp. butter
- 3/4 cup Parmesan cheese, divided
- 1 lb. ground chicken
- 1/4 cup breadcrumbs
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. fennel seeds
- 1/2 tsp. dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 pinch salt and pepper, to taste
- 1/2 bunch kale, spinach, or collard greens, de-stemmed and thinly sliced
- 4 cloves garlic, minced and divided
- 1 14 oz. can, whole peeled tomatoes, gently broken apart
- 1 Tbsp. olive oil
- 1/4 cup fresh parsley or basil, for topping (optional)
Servings: servings
Units:
Instructions
- Heat 6 cups of water and a pinch of salt in medium pan until boiling then slowly add the polenta to the water, stirring occasionally until thickened and tender.
- Remove from heat and whisk in the butter and 1/4 cup Parmesan cheese until thoroughly combined; season with salt and pepper to taste.
- Meanwhile, make the meatballs by combining the ground chicken, breadcrumbs, spices, 1/4 Parmesan cheese and 2 cloves garlic; season with salt and pepper. Mix until combined then form into 12-14 meatballs.
- Heat 1 Tbsp. olive oil in a large pan on medium-high. Add the meatballs and cook, turning occasionally, 4-6 minutes, or until browned on all sides.
- Add the kale and remaining 2 cloves garlic to the pan of meatballs; season with salt and pepper. Cook another 2 minutes until the kale has wilted. Add the tomatoes and ⅓ cup of water and cook, 4-6 minutes or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste.
- Serve by placing polenta on a plate or bowl and topping with meatball sauce mixture. Garnish with Parmesan cheese and fresh parsley or basil!
Recipe Notes
If you like your meatballs saucier, feel free to add another can of tomatoes or add in 1 cup of your favorite pasta sauce too!
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