Chicken Meatballs with Polenta and Marinara
This Chicken Meatballs with Polenta and Marinara delivers 49g protein and 738 calories per serving — a complete dinner that covers serious protein demands. Quick-preps 6 servings on the stovetop, making it a carb-and-protein-paired meal that supports both muscle recovery and glycogen repletion post-training. Use this when you need a single dish that handles protein, carbs, and satiety in one container.
Ingredients
- •Ground Chicken(680g)
Usually near ground turkey in the meat section. Check fat % on label.
- •1½ teaspoons sea salt
- •Egg, Whole, Large
- •Fennel Seeds, Dried(15g)
- •Parmesan Cheese(180g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Garlic
- •Basil, Fresh(60g)
- •Bread Crumbs, Dry, Plain(120g)
Plain dry bread crumbs. Panko works too but is lighter per cup.
- •Pasta Sauce, Marinara, Canned
- •Low Sodium Chicken Broth(840g)
- •Whole Milk(360g)
- •Grits, Stone-Ground, Dry(240g)
- •Unsalted Butter(120g)
- •Parmesan Cheese(240g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •1 teaspoon sea salt
- •½ teaspoon freshly cracked black pepper
Instructions
- 1Preheat the oven to 450°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
- 2Make the meatballs. In a large bowl, combine the chicken, salt, egg, fennel seeds (if using), Parmesan, garlic, basil, and bread crumbs. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on the prepared sheet pan. You should have about 15 meatballs.
- 3Bake the meatballs for about 25 minutes, or until browned and cooked through.
- 4Meanwhile, make the polenta. In a medium pot bring the chicken stock and milk to a simmer over medium heat. Reduce the heat to medium low and stir in the polenta. Simmer, stirring, until tender and creamy, 30-40 minutes. Stir in the butter and Parmesan and season with salt and pepper.
- 5Add the marinara to a small saucepan. Cook over medium heat until warmed through, about 3-5 minutes.
- 6Divide the polenta between bowls. Top with the marinara and meatballs. Sprinkle with remaining basil and Parmesan before serving.
Nutrition — Per Serving
738
calories
49g
protein
49g
fat
- Carbohydrates
- 61g
- Saturated fat
- 14.9g
- Sodium
- 1690 mg
- Dietary fiber
- 3.9g
6 servings per batch · ~476g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Chicken Meatballs with Polenta and Marinara have per serving?
Each serving delivers 49g of protein with 738 calories, making it a complete high-protein dinner that covers a significant portion of daily protein needs. Macros break down to 49g fat and 61g carbs per serving.
How long does Chicken Meatballs with Polenta and Marinara take to prep?
This recipe has quick prep time and batch-preps 6 servings at once on the stovetop. You're producing three full days of dinner in one cooking session.
Is Chicken Meatballs with Polenta and Marinara good for muscle gain?
At 49g protein and 738 calories per serving, this recipe is structured for muscle gain phases requiring substantial calories and protein intake to support training recovery. The polenta and marinara provide carbohydrates and micronutrients alongside the high protein load from the meatballs.
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