Chicken meatballs with mushroom sauce and polenta

Name: Chicken meatballs with mushroom sauce and polenta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 450 g ground chicken; 120 g ricotta; 30 g breadcrumbs; 15 g chopped basil; 15 g chopped parsley; 1 pcs egg; 4 pcs minced garlic; to taste salt; to taste black pepper; 15 ml olive oil; 60 g butter; 450 g sliced mushrooms; 1 pcs onion; 20 g flour; 180 ml white wine; 480 ml chicken broth; 60 ml heavy cream; 250 g instant cornmeal; 50 g grated firm cheese

Chicken meatballs are simmered in a creamy mushroom sauce and served with creamy cheese polenta.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 837
Protein: 40 g
Fat: 42 g
Carbs: 70 g

Ingredients

for 4 servings

ground chicken450 g
ricotta120 g
breadcrumbs30 g
chopped basil15 g
chopped parsley15 g
egg1 pcs
minced garlic4 pcs
saltto taste
black pepperto taste
olive oil15 ml
butter60 g
sliced mushrooms450 g
onion1 pcs
flour20 g
white wine180 ml
chicken broth480 ml
heavy cream60 ml
instant cornmeal250 g
grated firm cheese50 g

Method

7 steps

In a bowl, mix the ground chicken, ricotta, breadcrumbs, egg, half of the minced garlic, some of the herbs, salt, and pepper. Form into small meatballs.
In a skillet with olive oil, brown the meatballs until golden, then remove them from the skillet.
In the same skillet, melt the butter, add the sliced mushrooms and chopped onion. Sauté until soft.
Add the flour to the mushrooms, stir, then pour in the wine and broth. Simmer the sauce for a few minutes until thickened.
Return the meatballs to the skillet, add the cream, and heat everything together over low heat.
Prepare the polenta according to the package instructions, adding the grated cheese at the end.
Serve the meatballs with the mushroom sauce over the hot polenta, sprinkled with fresh herbs.