Basil Lime Chicken Meatballs With Sun-Dried Tomato Polenta
These chicken meatballs are homemade and infused with freshly chopped basil, lime juice, and lime zest. Accompanied by a creamy bowl of sun-dried tomato polenta.
Ingredients
- 1 pound ground chicken
- 3/4 cup fresh basil, chopped (plus additional for garnish, optional)
- 2 limes, zested and juiced
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 tbsp mustard
- 2 tbsp mayonnaise
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 18 oz package of Ancient Harvest pre-cooked sun-dried tomato and garlic polenta
- 1 cup milk, divided
- 1/4 cup Parmesan, grated
For The Tomato, Cucumber, And Avocado Salad
- 1 (10 oz) package grape tomatoes, cut lengthwise
- 1 cucumber, skin removed, quartered and thinly sliced
- 1 avocado, cubed
- 1/4 cup olive oil
- 1 1/2 tbsp red wine vinegar
- 2 tbsp fresh chives, chopped
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine ground chicken, basil, lime zest and juice, breadcrumbs, egg, mustard, mayonnaise, paprika, salt, and pepper in a large bowl. Stir with a large spoon until well combined.
- Using your hands, shape the ground chicken mixture into 12 meatballs and arrange on the prepared baking sheet so that they do not touch. Place into the oven and bake for 22-25 minutes, or until meatballs are fully cooked through.
- In a medium bowl, toss together tomato cucumber avocado salad ingredients until well combined, set aside.
- Heat a medium size saucepan over medium/low heat. Add polenta and 1/4 cup milk to the saucepan. Gently break apart with a large wooden spoon or fork as it heats up. Add additional milk in 1/4 cup increments. Cook for 7-9 minutes until creamy. Remove from heat. Stir in Parmesan.
- Serve meatballs with creamy polenta, fresh sliced basil, and tomato cucumber avocado salad.