Pioneer Woman Chicken Meatball Polenta Bowl

Pioneer Woman Chicken Meatball Polenta Bowl is made with ground chicken, whole-milk ricotta, breadcrumbs, fresh basil, fresh parsley, garlic, olive oil, mushrooms, shallots, white wine, chicken broth, heavy cream, instant polenta, and white Cheddar. This delicious Pioneer Woman Chicken Meatball Polenta Bowl recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

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 Cook Chicken Meatball Polenta Bowl:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Make the Meatballs: In a large bowl, mix together the ground chicken, ricotta, breadcrumbs, basil, parsley, egg, minced garlic, black pepper, and 2 teaspoons salt until just combined. Scoop the mixture into 20 heaping tablespoon-sized mounds and place them directly onto a rimmed sheet pan. Bake for about 15 minutes, or until the meatballs are cooked through.
3. Prepare the Sauce: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook for about 8 minutes, stirring occasionally, until the mushrooms are browned and the liquid has evaporated. Add the chopped shallot, 1 teaspoon salt, and another 1 tablespoon of butter. Allow the butter to melt. Sprinkle in the flour and stir to coat everything in the skillet. Remove from heat and pour in the white wine, then return to medium-high heat. Bring to a simmer and cook for about 2 minutes, scraping the bottom of the skillet to release any browned bits. Stir in the chicken broth and heavy cream, and let it simmer until thickened, about 4 minutes. Add the meatballs to the sauce and heat through for about 3 minutes.
4. Cook the Polenta: In a large saucepan, bring 4 1/2 cups of water and the remaining 1 1/2 teaspoons of salt to a simmer. Gradually stir in the instant polenta and return to a simmer. Cook while stirring until thickened, about 5 minutes. Stir in the grated white Cheddar and the remaining 2 tablespoons of butter until melted.
5. Serve: Serve the meatballs and sauce over the creamy polenta. Garnish with additional basil and parsley for a fresh touch.

Recipe Tips

• Use Fresh Herbs: Fresh basil and parsley enhance the flavor of the meatballs. Make sure to use fresh herbs instead of dried ones for the best taste.
• Don’t Overmix the Meatball Mixture: Mix the ingredients until just combined. Overmixing can make the meatballs tough, so handle them gently.
• Cook Mushrooms Until Browned: Let the mushrooms cook until they are browned and the liquid evaporates. This adds depth and richness to the sauce.
• Adjust Seasoning to Taste: Before adding the meatballs to the sauce, taste it and adjust the seasoning if needed. Add a pinch of salt or a dash of pepper for extra flavor.
• Let Polenta Rest Before Serving: After cooking the polenta, let it sit for a few minutes before serving. This will help it thicken and improve the texture.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chicken Meatball Polenta Bowl cool down to room temperature first. After that, put the leftovers in a container with a lid and store them in the fridge for up to 3 days.
• Freeze: You can freeze leftover Chicken Meatball Polenta Bowl separately. Once they are cool, place them in freezer-safe containers. They will stay good in the freezer for up to 3 months. To thaw, just move the containers to the fridge for a day before heating them up.
• Reheating: Reheat leftover Chicken Meatball Polenta Bowl in a saucepan over medium heat for 5–7 minutes, stirring occasionally.

Nutrition Facts

Serving Size: 1 meatball (about 28 grams)

• Calories: 76
• Total Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 50mg
• Sodium: 60mg
• Potassium: 180mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 13g

More Pioneer Woman Recipe:

• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Turkey Meatballs
• Pioneer Woman Whiskey Meatballs
• Pioneer Woman Porcupine Meatballs
• Pioneer Woman Fried Red Tomatoes