Chicken Parmesan Meatballs

subheading: FOR THE MEATBALLS:

3 cloves garlic, grated

1 teaspoon fennel seed, roughly chopped

1 teaspoon Italian seasoning

1⁄2 teaspoon sea salt

1⁄2 teaspoon freshly ground pepper

1 large egg

1⁄3 cup / 55 g panko

1⁄3 cup / 35 g grated Parmesan

1⁄3 cup / 7 g well-chopped flat-leaf parsley + more for garnish

1 tablespoon extra-virgin olive oil + more for cooking

1 pound / 450 g ground chicken, dark meat included

subheading: FOR THE POLENTA:

1 cup / 200 g polenta

Salt and pepper

2 cups / 475 ml water

2 cups / 475 ml milk

2 tablespoons salted butter

1 (24-ounce / 680 g) jar of marinara

6 ounces / 170 g mozzarella, shredded or torn

1⁄2 cup / 50 g grated Parmesan + more for finishing

Directions at mail.google.com

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