Get ready to tantalize your taste buds with a fiery twist on a classic favorite! Our Garlic Habanero Chicken Meatballs with Kale Polenta is not just a meal; it's an experience that will awaken your senses and leave you craving more. Imagine succulent chicken meatballs infused with the bold kick of habanero and the aromatic warmth of garlic, perfectly paired with creamy kale polenta that adds a nutritious touch to this delightful dish. Whether you're hosting a dinner party or simply looking for a comforting weeknight dinner, this recipe is sure to impress. Dive into the full recipe and discover how to create this mouthwatering masterpiece that’s as delicious as it is easy to make!
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 habanero pepper, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 cup polenta
- 4 cups chicken broth
Instructions
- Prepare the chicken meatballs by combining ground chicken, minced garlic, finely chopped habanero pepper, breadcrumbs, Parmesan cheese, egg, salt, and pepper in a large mixing bowl. Mix thoroughly using your hands until all ingredients are evenly distributed.
- Shape the mixture into uniform meatballs, approximately
- 5 inches in diameter. Place formed meatballs on a clean plate and refrigerate for 15 minutes to help them maintain their shape during cooking.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching. Bake for 20-25 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
- While meatballs are cooking, prepare the kale polenta. In a large saucepan, bring chicken broth to a boil. Slowly whisk in the polenta, reducing heat to low and stirring continuously to prevent lumps.
- Cook the polenta for 15-20 minutes, stirring frequently, until it becomes thick and creamy. In the last 5 minutes of cooking, fold in the chopped kale and allow it to wilt into the polenta.
- Season the kale polenta with additional salt and pepper to taste. Remove from heat and let it rest for 2-3 minutes to further thicken.
- Plate the creamy kale polenta and top with the hot garlic habanero chicken meatballs. Garnish with additional grated Parmesan cheese if desired.
Tips
- Chill the Meatballs: After shaping your meatballs, chilling them for 15 minutes in the refrigerator helps them hold their shape better during baking, ensuring a perfect texture.
- Adjust the Heat: If you're sensitive to spice, consider using less habanero or removing the seeds to tone down the heat while still enjoying the flavor.
- Perfect Polenta: Stir continuously while adding the polenta to the boiling broth to prevent lumps and achieve that creamy consistency.
- Add Flavor to the Polenta: For an extra flavor boost, consider adding a splash of olive oil or butter to the polenta before serving, along with the kale.
- Garnish with Fresh Herbs: Enhance the presentation and flavor by garnishing your dish with fresh herbs like parsley or basil, alongside the grated Parmesan.
- Meal Prep: These meatballs can be made ahead of time and frozen. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
- Serve with a Side: Pair with a fresh salad or roasted vegetables for a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 140mg
