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Chicken Mole Meatballs over Cheesy Polenta

Yields1 ServingPrep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins

This recipe bring the best of the best together: savory chicken meatballs and a thick, rich mole sauce from Guelaguetza, an authentic Oaxacan restaurant in Los Angeles. For a strong finish, we paired these with our Colavita Instant Polenta that we cooked extra creamy and cheesy!
Serves 6

Chicken Mole Meatballs

For the meatballs
 1 lb ground chicken
 1 egg
 ½ cup breadcrumbs
 2 tbsp Mexican seasoning (see ingredients below)
 1 tbsp tomato paste
 ¼ cup chopped cilantro
For the Mole:
 8 oz Guelaguetza Mole Paste (any kind)
 1 box of Colavita Crushed Tomatoes
 16 oz low sodium chicken stock, more as needed
 1 tbsp brown sugar
 1 tsp salt
For the Seasoning:
 2 tbsp Chile powder
 ¼ tsp cayenne pepper
 ¼ tsp ancho chile powder
 1 tsp dried oregano
 2 tsp smoked paprika
 1 tsp garlic powder
 1 tsp onion powder
 1 tbsp salt
 1 tsp black pepper
For the Polenta:
 1 cup Colavita Instant Polenta
 4 cups water
 ½ tsp salt
 1 cup sharp cheddar or manchego cheese, grated
For Garnish:
 Freshly chopped cilantro, sour cream and lime wedges
Make the Seasoning:

Combine all the seasoning ingredients in a jar and mix to combine. Store extra in a sealed jar.

Make the Meatballs:

Combine all the meatball ingredients in a large bowl, stirring with a wooden spoon to combine.


Cover and chill for at least one hour, but can be chilled overnight.


Once chilled, roll the chicken mixture into small golf balls sized balls and place them on a baking sheet. TIP: If you wet your hands, it will be easier to form the balls.


Heat your oven to 400°F and heat 2 tbsp Colavita olive oil in a large, oven-safe skillet over medium heat.


Once the oil is hot, brown the meatballs on all sides and remove to a plate. The meatballs will not be fully cooked at this point.


Turn the heat down to low, pour the Colavita Crushed tomatoes into the skillet and deglaze the pan with them, scraping up any browned bits on the bottom.


Add the Mole Paste and stir to combine. TIP: Warming the mole paste in the microwave for a few seconds will help it incorporate more quickly. Add the chicken broth and stir until the sauce thickens, about 7 minutes, stirring constantly.


Add the meatballs back to the skillet, cover and roast in the oven 20-25 minutes until cooked.

Meanwhile make the polenta:

Bring 4 cups of water to boil in a medium saucepan over medium heat. Add the Colavita Instant Polenta and the salt and stir constantly until thickened, about 5 minutes. Remove from the heat and add the cheese, stirring to combine.


Divide the polenta among 4 bowls.


Spoon in 3-4 meatballs, plus extra sauce.


Garnish with sour cream and cilantro and serve.


Please see Giving Broadly for a wonderful, curated list of female food makers