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Mediterranean Meatballs with Roasted Peppers and Polenta

Mediterranean Meatballs with Roasted Peppers and Polenta

Get a taste of life seaside with this savoury meal. This dish is budget-friendly and feeds a crowd without breaking the bank. Polenta is a wonderful and simple ingredient that cooks in just one minute, which makes this meal a family favourite in 30 minutes. Quick dinners like this leave more time for you to spend with your family and friends.


  • Serves: 4
  • Prep Time:
  • Cook Time:

Mediterranean Meatballs with Roasted Peppers and Polenta:

  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 lb (0.5 kg) ground chicken
  • 3 green olives, large, pitted, finely-chopped
  • 3 tbsp (45 mL) sun-dried tomato pesto
  • 1/2 cup (125 mL) breadcrumbs
  • 1/2 tsp (2.5 mL) lemon zest
  • 2 cups (500 mL) instant polenta
  • 6 cups (1.5 L) water
  • 2 sweet pepper, halved and cored
  • salt
  • pepper
  • chives, fresh, finely-chopped


  1. Place a rack in the top of the oven. Preheat the broiler to high. Flatten the pepper halves skin side up on a baking sheet and brush lightly with olive oil. Broil until fully charred, about 8 minutes. Keep a close eye on them. Transfer them into a paper bag or a bowl sealed with cling wrap to let them steam, this helps remove the skins. Once cool, peel off the skin and thinly slice. Place in a bowl and season with salt and pepper.

  2. Turn the oven heat to 350°F (175°C), and transfer the rack to the middle of the oven. In a mixing bowl combine the chicken, olives, pesto, breadcrumbs, zest and a little salt and pepper thoroughly with your hands. Avoid over mixing.

  3. Divide the meat into 12 equal portions and roll into smooth balls.

  4. Heat the remaining olive oil in a large non-stick skillet. Sear the meatballs in batches until browned, about 6 minutes. Transfer to a baking sheet and bake for 15 minutes until cooked through.

  5. Meanwhile make the polenta. Bring the water to a boil in a large pot. Add the instant polenta in a light stream whisking continuously. After one minute move the polenta off the heat and divide between heated plates immediately. Top with peppers and meatballs. Sprinkle with freshly snipped chives.

Nutrition Info

  • Amount
  • Calories 576
  • Protein 27.2 g
  • Fat 22.3 g
  • Saturated Fat 4.3 g
  • Carbohydrate 38.9 g
  • Fibre 3.3 g
  • Sugar 1.3 g
  • Cholesterol 95 mg
  • Sodium 377.1 mg
  • % Daily Value
  • Potassium 197.2
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc

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