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
- 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.
- 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.
- 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.
- 4Stir the butter and Parmesan into the polenta until fully incorporated. Season with salt and pepper to taste.
- 5Pour the marinara sauce into a small saucepan and warm over medium heat, stirring occasionally, for 3–5 minutes until heated through.
- 6Return the meatballs to the marinara sauce and gently stir to coat.
- 7Divide the polenta evenly into 6 airtight containers while hot. Top each portion with the meatballs and marinara sauce, distributing evenly.
- 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.
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
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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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