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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: 10 min
Cook Time: 20 min

Ingredients

Mediterranean Meatballs with Roasted Peppers and Polenta

2 tbsp extra virgin olive oil
1 lb ground chicken
3 green olives, large, pitted, finely-chopped
3 tbsp sun-dried tomato pesto
½ cup breadcrumbs
½ tsp lemon zest
2 cups instant polenta
6 cups water
2 sweet pepper, halved and cored
salt
pepper
chives, fresh, finely-chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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

Per serving Amount
Calories576
Protein27.2 g
Fat22.3 g
Saturated Fat4.3 g
Carbohydrate38.9 g
Fibre3.3 g
Sugar1.3 g
Cholesterol95 mg
Sodium377.1 mg
Per serving % Daily Value
Potassium197.2