Garlic Habanero Chicken Meatballs with Kale Polenta
Garlic Habanero Chicken Meatballs with Kale Polenta is comfort food that's packed with flavor, but still nice and healthy. It's the perfect chilly weather meal!
Print
Pin
Makes: 6 servings
📧 Email Me This Recipe
Ingredients
Garlic Habanero Chicken Meatballs
- 1 tablespoon olive oil
- 1 ½ cups chopped onion (from about 1 medium onion)
- 1 ½ tablespoon minced habanero (from about 2 habanero peppers)
- 5 cloves garlic, minced
- 1 lb. ground chicken
- ½ cup panko
- 3 tablespoon grated parmesan cheese
- ⅓ cup milk
- 6 basil leaves, chopped
- 1 large egg lightly beaten
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Kale Polenta
- 1 tablespoon olive oil
- 1 cup chopped onion (from about 1 small onion)
- 3 cloves garlic minced
- 4 cups roughly chopped kale
- ¼ teaspoon pepper
- 1 ¼ teaspoon salt divided
- 4 cups water
- 1 cup milk
- 1 ½ cups polenta (can also use yellow cornmeal)
- 3 tablespoon unsalted butter
- ¼ cup grated parmesan cheese
Instructions
Garlic Habanero Chicken Meatballs
- Preheat oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat and add onion and habanero pepper. Cook until soft, about 5 minutes. Add garlic and cook for another 1-2 minutes. Set aside to cool a bit.
- In a large bowl, mix together chicken, panko, parmesan, milk, habanero mixture, basil, egg, paprika, salt, and pepper.
- Form 12 golf ball-sized meatballs from mixture and place in a lightly oiled baking dish.
- Bake meatballs for 20-25 minutes, until cooked through.
Kale Polenta
- Heat olive oil in a large skillet over medium heat and add onion. Cook for about 3 minutes. Add garlic and then kale. Season with ¼ teaspoon salt and pepper.
- Cook until the kale is wilted, about 2-3 minutes.
- Put kale/onion mixture in a food processor or blender and process until smooth.
- Bring water, milk , and 1 teaspoon salt to a boil in a large saucepan. Slowly whisk in the polenta. Reduce heat to low and cook until polenta thickens, stirring regularly with a wooden spoon, about 15-20 minutes.
- Remove from heat and stir in butter and parmesan. Fold in kale mixture. Taste and add more salt/pepper if desired.
- Serve kale polenta in bowls and top with chicken meatballs.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!