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