This is sponsored content for Lilydale

Chicken mince is one of the most versatile ingredients out there – and a great option for a light, fresh take on your favourite meatball recipes.

INGREDIENTS

• 3 tbsp olive oil, plus extra to serve
• 1 onion, diced
• 3 garlic cloves, minced
• 500g Lilydale chicken mince
• ¼ cup breadcrumbs soaked in ¼ cup milk
• 1 egg
• ¼ cup chopped parsley
• ¼ cup grated parmigiano reggiano
• 1 tsp fennel seeds
• 400g can whole peeled tomatoes (I use San Marzano)
• 1 punnet (200g) cherry tomatoes

Polenta

• 4 cups chicken stock (or water or a combination of both)
• 1 tsp salt
• 2 bunches cavolo nero, leaves pulled from the stem and roughly chopped
• 1¼ cup dry polenta
• 60g butter
• ½ cup grated parmigiano reggiano, plus extra to serve

METHOD

1. Heat a wide saute pan over medium heat and add the olive oil. Add in the onion and garlic and sweat down until soft and sweet. Remove from the heat.
2. Scoop out half the onion and garlic mixture and add it to a mixing bowl (leave the remainder in the pan). When cooled, to the bowl add the chicken, breadcrumbs, egg, parsley, cheese and fennel seeds, and season generously with salt. Mix to combine. Shape into round meatballs, place on a tray and refrigerate. (If they are a bit sticky and hard to shape, a few minutes in the fridge will firm them up.)
3. To cook the polenta, heat the chicken stock and the teaspoon of salt in a medium pot. Bring it to a simmer and add the cavolo nero. Let them cook down for about 2 minutes. Then, using a whisk, gently stir in the polenta while whisking to avoid lumps. Turn the heat down to a low simmer and switch to a wooden spoon. Cook on low heat for about 40-50 minutes and stir every few minutes. Add a splash of water as needed so the mixture stays thick but bubbling (but not so thick that it is just one solid mound). The polenta is ready when the granules of corn are tender. Stir in the butter and cheese and check for seasoning. Place a lid or cover on the pot and keep warm.
4. Lightly crush the tinned tomatoes and add them to the pan with the reserved onion and garlic over medium heat. Add the cherry tomatoes, followed by the chicken meatballs. Simmer for about 6-8 minutes until the meatballs are cooked through. Check for seasoning.
5. Serve a scoop of polenta in a bowl and top with chicken meatballs and sauce. Garnish with more parmigiano reggiano, olive oil and black pepper.

Serves 4

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.

This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.