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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!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Entree
Cuisine: American
Keyword: Chicken, Kale, Meatballs, Polenta
Servings: 6 servings
Author: Sues

Ingredients

Garlic Habanero Chicken Meatballs

  • 1 Tbsp olive oil
  • 1 ½ cups chopped onion (from about 1 medium onion)
  • 1 ½ Tbsp minced habanero (from about 2 habanero peppers)
  • 5 cloves garlic, minced
  • 1 lb. ground chicken
  • ½ cup panko
  • 3 Tbsp grated parmesan cheese
  • cup milk
  • 6 basil leaves, chopped
  • 1 large egg, lightly beaten
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper

Kale Polenta

  • 1 Tbsp olive oil
  • 1 cup chopped onion (from about 1 small onion)
  • 3 cloves garlic, minced
  • 4 cups roughly chopped kale
  • ¼ tsp pepper
  • 1 ¼ tsp salt, divided
  • 4 cups water
  • 1 cup milk
  • 1 ½ cups polenta (can also use yellow cornmeal)
  • 3 Tbsp unsalted butter
  • ¼ cup grated parmesan cheese

Instructions

Garlic Habanero Chicken Meatballs

  • Pre-heat 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 tsp 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 tsp 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.