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Some of you may notice that these are quite similar to the turkey meatballs from my previous book Bowl + Spoon. This version has a bit more structure, so they hold their shape when mixed with noodles or stuffed into a bun to make a meatball sub for the kids. When my kids have been in picky phases, these have always been an easy sell, something everyone will eat. They can be made in advance with nothing lost when reheated, so they also work great for new moms or sick friends. —Sara Forte
Chicken Parmesan Meatballs
Serves 4 to 6
Ingredients
- 3 cloves garlic, grated
- 1 teaspoon fennel seed, roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 large egg
- ⅓ cup panko
- ⅓ cup grated Parmesan
- ⅓ cup well-chopped flat-leaf parsley and more for garnish
- 1 tablespoon extra-virgin olive oil and more for cooking
- 1 pound ground chicken, dark meat included
For the polenta:
- 1 cup dried polenta
- Salt and pepper
- 2 cups water
- 2 cups milk
- 2 tablespoons salted butter
- 1 (24-ounce) jar of marinara
- 6 ounces mozzarella, shredded or torn
- ½ cup grated Parmesan and more for finishing
For the chard:
- 2 tablespoons extra-virgin olive oil
- 3 cloves of garlic, sliced thin
- 1 large bundle rainbow chard, chopped
- Salt and pepper
- Squeeze of lemon
- Chopped parsley, for serving
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