Italian Wedding Chicken Meatballs with Creamy Polenta
Italian Wedding Chicken Meatballs with Creamy Polenta is a fun twist on the classic Italian Wedding Soup. Made with chicken meatballs, creamy polenta and fresh herbs. This satisfying meal is ready in 30 minutes!
I’m a BIG fan of meatballs.
Like a total hype girl. Meatballs cross all the foodie boxes for me because not only can you have zillion variations … .they are easy to make as well!
A few meatball recipes I’ve made that I adore: Garlic Lemon Chicken Meatballs, Apple Glazed Beef Meatballs, Enchilada Turkey Meatball Skillet, and now these Italian Wedding Chicken Meatballs.
Anyway, if you are looking for a fun way to jazz up your weeknight chicken dinner game these meatballs will hit the spot. Ready to dive in?
What is traditional Italian Wedding Soup?
Italian wedding soup is a traditional Italian-American soup that typically consists of a clear broth, small meatballs, vegetables, and pasta. Despite its name, the soup is referred to as a harmonious marriage of flavors versus being served at an actual wedding.
The key components of Italian wedding soup include:
Broth: The base is usually a clear chicken broth, seasoned with herbs like parsley, thyme, and garlic.
Meatballs: Small, bite-sized meatballs are a crucial element of the soup. Traditionally, these are made with a mixture of ground meat (such as a combination of beef and pork), breadcrumbs, eggs, and seasonings.
Vegetables: Common vegetables include leafy greens like escarole or spinach, carrots, and celery. These are typically chopped finely and added to the soup.
Pasta: Tiny pasta shapes, such as acini di pepe (small pasta pearls), orzo, or small pasta shells, are often included in the soup.
Why Make Italian Wedding Chicken Meatballs with Creamy Polenta?
I adore soup season, but sometimes you need a dish that has some legs. I thought taking the foundation of the soup – i.e. the meatballs and making those the star of this dish would be fun. These Italian Wedding Chicken Meatballs are tender, juicy, and are so easy to make. Plus, topping the creamy polenta with the meatballs makes for a fun, luxurious twist.
Ingredients used to make Italian Wedding Chicken Meatballs with Creamy Polenta
You will need the following ingredients from your pantry to make this delicious dish:
- Ground chicken
- Panko
- Garlic
- Parmesan cheese
- Parsley
- Kosher salt and freshly ground pepper
- Quick cooking polenta
- Celery
- Yellow onion
- Spinach
- Unsalted butter
- Heavy cream
How to Make these Italian Wedding Chicken Meatballs with Creamy Polenta
I’m a big fan of easy dinners and these chicken meatballs are embarrassingly easy to make along with the creamy polenta. Check out the following steps to make this dish in less than 30 minutes:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
- Next, in a medium bowl combine ground chicken, parsley, panko, Parmesan cheese, garlic, kosher salt, pepper and egg. Take about 1.5 tbsp of chicken mixture, form into a meatball and place on a prepared baking sheet. Repeat the process until all the chicken meatballs have been formed. Cook the meatballs for about 10 minutes or until an internal temperature of 165 degrees.
- While the chicken meatballs are cooking, preheat a medium skillet and melt 1 tbsp unsalted butter over medium heat. Add the onion, celery, kosher salt, and pepper to the skillet. Cook until translucent and then add the spinach leaves. Cook the spinach leaves down until wilted and set the skillet aside.
- Next, prepare the polenta according to package directions. Once cooked, stir in 1 tbsp unsalted butter, cream, parmesan cheese, and celery mixture. Stir to combine and then divide the polenta among four bowls. Top the polenta with chicken meatballs and enjoy!
Variations for Italian Wedding Chicken Meatballs with Creamy Polenta
Best part about making these meatballs are all the variations. Here are few ideas to customize your meatball making experience:
Meat Variations: Pork or beef can also be used as meat alternatives
Greens: While escarole and spinach are common, some recipes may use kale or Swiss chard for a different flavor and texture.
Pasta: Apart from the traditional acini di pepe or orzo, some recipes may use small pasta shells, ditalini, or other small pasta shapes.
Vegetables: Additional vegetables such as diced tomatoes, onions, or garlic may be included for added flavor.
Rice instead of Polenta: In some versions, small rice grains may be used instead of pasta, providing a different texture and taste to the soup.
Proper Storing
Here are some guidelines on how to store this dish:
- Cooling Down: Allow the Italian wedding chicken meatballs with creamy polenta to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.
- Refrigeration: Place the containers in the refrigerator promptly after the meal. Can be stored in the refrigerator for 3-4 days.
- Freezing: Meatballs, polenta, and sauce can be frozen in suitable containers for up to 2-3 months.
Italian Wedding Chicken Meatballs with Creamy Polenta
Ingredients
- 1 lb Ground chicken
- 1/2 cup Panko bread crumbs
- 2 cups Parmesan cheese, divided
- 1/4 cup Chopped fresh parsley
- 4 cloves Garlic
- 1 large Egg
- 1 cup Quick cooking polenta (I use Bob's Red Mill)
- 2 tbsp Unsalted butter, divided
- 1/3 cup Heavy cream
- 1/2 cup Chopped yellow onion
- 2 stalks Celery, finely chopped
- 1 1/2 cups Fresh spinach leaves
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
- Next, in a medium bowl combine ground chicken, parsley, panko, Parmesan cheese, garlic, kosher salt, pepper and egg. Take about 1.5 tbsp of chicken mixture, form into a meatball and place on a prepared baking sheet. Repeat the process until all the chicken meatballs have been formed. Cook the meatballs for about 10 minutes or until an internal temperature of 165 degrees.
- While the chicken meatballs are cooking, preheat a medium skillet and melt 1 tbsp unsalted butter over medium heat. Add the onion, celery, kosher salt, and pepper to the skillet. Cook until translucent and then add the spinach leaves. Cook the spinach leaves down until wilted and set the skillet aside.
- Next, prepare the polenta according to package directions. Once cooked, stir in 1 tbsp unsalted butter, cream, parmesan cheese, and celery mixture. Stir to combine and then divide the polenta among four bowls. Top the polenta with chicken meatballs and enjoy!
