Ingredients
Garlic Habanero Chicken Meatballs
- 1 Tbsp olive oil
- 1 ½ cups chopped onion (from about 1 medium onion)
- 1 ½ Tbsp minced habanero (from about 2 habanero peppers)
- 5 cloves garlic, minced
- 1 lb. ground chicken
- ½ cup panko
- 3 Tbsp grated parmesan cheese
- ⅓ cup milk
- 6 basil leaves, chopped
- 1 large egg, lightly beaten
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
Kale Polenta
- 1 Tbsp olive oil
- 1 cup chopped onion (from about 1 small onion)
- 3 cloves garlic, minced
- 4 cups roughly chopped kale
- ¼ tsp pepper
- 1 ¼ tsp salt, divided
- 4 cups water
- 1 cup milk
- 1 ½ cups polenta (can also use yellow cornmeal)
- 3 Tbsp unsalted butter
- ¼ cup grated parmesan cheese
Instructions
Garlic Habanero Chicken Meatballs
- Pre-heat oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat and add onion and habanero pepper. Cook until soft, about 5 minutes. Add garlic and cook for another 1-2 minutes. Set aside to cool a bit.
- In a large bowl, mix together chicken, panko, parmesan, milk, habanero mixture, basil, egg, paprika, salt, and pepper.
- Form 12 golf ball-sized meatballs from mixture and place in a lightly oiled baking dish.
- Bake meatballs for 20-25 minutes, until cooked through.
Kale Polenta
- Heat olive oil in a large skillet over medium heat and add onion. Cook for about 3 minutes. Add garlic and then kale. Season with ¼ tsp salt and pepper.
- Cook until the kale is wilted, about 2-3 minutes.
- Put kale/onion mixture in a food processor or blender and process until smooth.
- Bring water, milk , and 1 tsp salt to a boil in a large saucepan. Slowly whisk in the polenta. Reduce heat to low and cook until polenta thickens, stirring regularly with a wooden spoon, about 15-20 minutes.
- Remove from heat and stir in butter and parmesan. Fold in kale mixture. Taste and add more salt/pepper if desired.
- Serve kale polenta in bowls and top with chicken meatballs.
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