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Parmesan chicken meatballs with polenta

40 minutes

Parmesan chicken meatballs with polenta

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

500 g Woolworths free-range chicken mince
1½ t fennel seeds
sea salt and freshly ground black pepper, to taste
40 g Parmigiano Reggiano, finely grated, plus extra for sprinkling
1 t dried mixed herbs
1 t smoked paprika
2 T extra virgin olive oil
375 ml jar Woolworths sundried tomato-and-pecorino pasta sauce
100 g mozzarella, grated
fresh basil, to garnish

For the polenta:

4 cups chicken stock
160 g polenta
2 T butter
40 g Parmigiano Reggiano, grated

Method

1. Preheat the oven to 200°C. To make the meatballs, mix the chicken mince, fennel seeds, salt, pepper, Parmesan, herbs and paprika.

2. Heat the olive oil in a nonstick pan over a medium heat. Using two spoons, drop heaped spoonfuls of the chicken mixture into the pan. Fry in batches until golden.

3. Transfer to a baking dish, pour over the pasta sauce, top with the mozzarella and sprinkle over extra Parmesan.

4. Bake for 15–20 minutes, or until golden and bubbling.

5. Meanwhile, make the polenta. Bring the chicken stock to a simmer in a saucepan. Whisk in the polenta and cook over a low heat for 5–10 minutes (or according to package instructions), stirring until thick and creamy. Stir in the butter and Parmesan.

6. To serve, spoon the polenta onto plates, top with the meatballs and sauce, and garnish with basil and more grated Parmesan.

Cook’s note: Short on time? The meatballs can be made in advance and frozen raw. Cook from frozen and extend the pan-frying time slightly.

Photography and videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

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Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Ingredients

Method