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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:
1

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

Make the Meatballs:
2

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

3

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

4

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.

5

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

6

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.

7

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.

8

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.

9

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

Meanwhile make the polenta:
10

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.

Assemble:
11

Divide the polenta among 4 bowls.

12

Spoon in 3-4 meatballs, plus extra sauce.

13

Garnish with sour cream and cilantro and serve.

14

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