Pioneer Woman Chicken Meatball Polenta Bowl Recipe

This Pioneer Woman Chicken Meatball Polenta Bowl Recipe is a creamy and hearty recipe, which is made with ground chicken and instant polenta. It’s the ultimate comfort food recipe, ready in about 45 minutes.

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Pioneer Woman Chicken Meatball Polenta Bowl Recipe Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup whole-milk ricotta (4 ounces)
• 1/3 cup breadcrumbs (about 1 ounce)
• 2 tablespoons torn fresh basil, plus more for garnish
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 large egg
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 4 1/2 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 4 tablespoons salted butter (1/2 stick)

For the Sauce:

• 1 pound sliced mushrooms (such as button and cremini)
• 1 small shallot, chopped
• 2 tablespoons all-purpose flour
• 3/4 cup white wine
• 2 cups low-sodium chicken broth
• 1/4 cup heavy cream (2 ounces)

For the Polenta:

• 1 1/2 cups instant polenta
• 1/2 cup grated white Cheddar (about 2 ounces)

How To Make Pioneer Woman Chicken Meatball Polenta Bowl

1. Prep and bake the meatballs: Preheat your oven to 425°F (220°C). In a large bowl, gently mix the ground chicken, ricotta, breadcrumbs, basil, parsley, egg, garlic, pepper, and 2 teaspoons of salt until just combined. Form into 20 tablespoon-sized meatballs and place them on a rimmed baking sheet. Bake for about 15 minutes, until cooked through.
2. Sauté the mushrooms: While the meatballs bake, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are browned and the liquid has evaporated, about 8 minutes.
3. Build the sauce: Add the shallot, 1 teaspoon of salt, and another tablespoon of butter to the mushrooms. Once the butter melts, sprinkle in the flour and stir to coat. Remove the skillet from the heat, pour in the white wine, then return to the heat. Simmer for 2 minutes, scraping the bottom of the pan. Stir in the chicken broth and heavy cream, and simmer until the sauce thickens, about 4 minutes.
4. Cook the polenta: In a saucepan, bring 4 1/2 cups of water and the remaining 1 1/2 teaspoons of salt to a simmer. Gradually whisk in the instant polenta. Cook, stirring, until thickened, about 5 minutes. Remove from heat and stir in the white Cheddar and the remaining 2 tablespoons of butter until melted and creamy.
5. Combine and serve: Add the baked meatballs to the skillet with the sauce and stir gently to coat, heating for about 3 minutes. Serve the meatballs and sauce over the hot, cheesy polenta, garnished with more fresh basil and parsley.

Recipe Tips

• How do I make the most tender meatballs? The key is to handle the meatball mixture as little as possible. Mix the ingredients until they are just combined; overmixing will result in tough, dense meatballs.
• How do I get the best flavor from the mushrooms? Be patient and let the mushrooms cook until they are deeply browned and all their liquid has cooked off. This caramelization process creates a deep, rich flavor that is essential for the sauce.
• What’s the secret to creamy, lump-free polenta? Add the polenta to the simmering water very gradually while whisking constantly. This prevents clumps from forming and ensures a smooth, creamy texture.
• Can I use dried herbs instead of fresh? Fresh herbs provide the best flavor here, but in a pinch, you can substitute with dried. Use about one-third the amount; for this recipe, that would be about 2 teaspoons each of dried basil and parsley.

What To Serve With Chicken Meatball Polenta Bowls

This is a very complete and hearty meal. If you want to add a side, keep it simple:

• A simple green salad with a light lemon vinaigrette
• Steamed or roasted green beans or asparagus
• Crusty bread for soaking up any extra sauce

How To Store Leftovers

Refrigerate: Store the meatball and sauce mixture separately from the polenta in airtight containers for up to 3 days. Polenta will firm up considerably when chilled. Reheat: Reheat the meatballs and sauce on the stovetop. Reheat the polenta in a saucepan over low heat, adding a splash of milk or broth and stirring until it becomes creamy again.

Chicken Meatball Polenta Bowl Nutrition Facts

• Calories: 76 kcal
• Carbohydrates: 5g
• Protein: 8g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 680mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used. The provided calorie count appears unusually low for the ingredients listed.

FAQs

Try More Recipes:

• Pioneer Woman Drip Beef Meatballs Recipe
• Pioneer Woman Turkey Meatballs Recipe
• Pioneer Woman Whiskey Meatballs Recipe