We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Meatballs & Creamy Polenta
with Tomato Sugo & Lacinato Kale
-
Time20 min
-
Servings2
-
NutritionEst. 645 calories
Tomato “sugo” (or sauce) is a cornerstone of classic Italian cooking. And chefs, it takes only a few delicious ingredients to make a truly irresistible sugo. Ours combines hand-crushed tomatoes and garlic, which we’re simmering with Lacinato kale and traditionally seasoned chicken meatballs. With creamy polenta and a dusting of Parmesan cheese, this dish is everything we love about great Italian food: simple, comforting and richly flavorful.
Get Cooking
fresh
ingredients
Title
-
10 oz Ground Chicken
- ¾ cup Polenta
-
1 14-Ounce Can Whole Peeled Tomatoes
-
4 cloves Garlic
- ½ bunch Lacinato Kale
- 2 Tbsps Butter
-
2 Tbsps Whole Wheat Breadcrumbs
- ½ cup Grated Parmesan Cheese
-
2 tsps Chicken Meatball Spice Blend (Onion Powder, Garlic Powder, Ground Fennel Seed, Ground Bay Leaf & Ground Cayenne Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high. Peel and mince the garlic. Remove and discard the kale stems; thinly slice the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the polenta:
Slowly add the polenta to the pot of boiling water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and whisk in the butter until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.
3
Form the meatballs:
While the polenta cooks, in a large bowl, combine the ground chicken, breadcrumbs, spice blend, half the cheese and half the garlic; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.
4
Brown the meatballs:
While the polenta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
5
Make the tomato sugo & finish the meatballs:
Add the kale and remaining garlic to the pan of meatballs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted. Add the tomatoes and ⅓ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked polenta between 2 dishes. Top with the finished meatballs and tomato sugo. Garnish with the remaining cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high. Peel and mince the garlic. Remove and discard the kale stems; thinly slice the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the polenta:
Slowly add the polenta to the pot of boiling water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and whisk in the butter until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.
3
Form the meatballs:
While the polenta cooks, in a large bowl, combine the ground chicken, breadcrumbs, spice blend, half the cheese and half the garlic; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.
4
Brown the meatballs:
While the polenta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
5
Make the tomato sugo & finish the meatballs:
Add the kale and remaining garlic to the pan of meatballs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted. Add the tomatoes and ⅓ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked polenta between 2 dishes. Top with the finished meatballs and tomato sugo. Garnish with the remaining cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered