Close-up of Chicken Meatball Polenta Bowls, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

Chicken Meatball Polenta Bowls

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  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
Breadcrumbs are often said to be the secret to good meatballs. They stop them from becoming too dry and absorb the juices from the meat as they cook. In addition to breadcrumbs, Ree is adding ricotta cheese, which will give the meatballs a lighter texture.



  1. Preheat the oven the 425 degrees F.
  2. Mix the chicken, ricotta, breadcrumbs, basil, parsley, egg, garlic, pepper and 2 teaspoons salt in a large bowl until just combined. Scoop into 20 heaping tablespoon-size mounds, directly onto a rimmed sheet pan. Bake until just cooked through, about 15 minutes.
  3. Meanwhile, heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 8 minutes.
  4. Add the shallot, 1 teaspoon salt and 1 more tablespoon butter, and let it melt. Sprinkle in the flour and stir to coat the contents of the skillet. Remove from the heat and add the wine. Return to medium-high heat, then bring to a simmer and cook, scraping the base of the skillet, until almost fully reduced, about 2 minutes.
  5. Add the broth and heavy cream, then stir and simmer until thickened, about 4 minutes.
  6. Add the meatballs and heat through, about 3 minutes.
  7. For the polenta, bring 4 1/2 cups water and the remaining 1 1/2 teaspoons salt to a simmer in a large saucepan. Stir in the polenta gradually, then return to a simmer and cook, still stirring, until thickened, about 5 minutes.
  8. Stir in the cheese and remaining 2 tablespoons butter. Serve the meatballs and sauce over the polenta and garnish with basil and parsley.