Chicken Meatballs with Polenta and Marinara

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  1.5 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  1.5 tsp 1½ teaspoons sea salt
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  1 Egg, Whole, Large(44g)
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  1 tbsp Fennel Seeds, Dried
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  0.8 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  3 Garlic(9g)
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  0.3 cup Basil, Fresh
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  0.5 cup Bread Crumbs, Dry, Plain

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  24 oz Pasta Sauce, Marinara, Canned
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  3.5 cup Low Sodium Chicken Broth
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  1.5 cup Whole Milk
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  1 cup Grits, Stone-Ground, Dry
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  0.5 cup Unsalted Butter
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  1 tsp 1 teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper

Instructions

1. 1In a large bowl, combine the ground chicken, eggs, fennel seeds, Parmesan, garlic, fresh basil, and bread crumbs. Mix until just combined, then form into golf ball–size meatballs (about 2 tablespoons each); you should have approximately 15 meatballs.
2. 2Heat a large skillet over medium-high heat. Working in batches to avoid crowding, cook the meatballs 8–10 minutes, rolling occasionally, until golden brown on all sides and internal temperature reaches 165°F. Transfer cooked meatballs to a plate.
3. 3In a medium pot, bring the chicken broth and milk to a simmer over medium heat. Slowly stir in the grits while whisking to prevent lumps. Reduce heat to medium-low and cook 30–40 minutes, stirring frequently, until the polenta is tender and creamy.
4. 4Stir the butter and Parmesan into the polenta until fully incorporated. Season with salt and pepper to taste.
5. 5Pour the marinara sauce into a small saucepan and warm over medium heat, stirring occasionally, 3–5 minutes until heated through.
6. 6Return the meatballs to the marinara sauce and gently stir to coat.
7. 7Divide the polenta evenly into 6 airtight containers while hot. Top each portion with the meatballs and marinara sauce, distributing evenly.
8. 8Cover and refrigerate. Before serving, reheat in the microwave or on the stovetop over medium heat until warmed through, then garnish with fresh basil and additional Parmesan.