AN EASIER CHICKEN PARMESAN
Yes, it exists! A full and hearty dinner from Sara Forte's new book, Around our Table.
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Hello!
I’m coming to you early this week with a mouthwatering meatball recipe because we’re seven days shy of my kids being out of school. The rest of the week is packed with field days, field trips, and my birthday—in short, this mama will be mostly OOO.
We're having a cold spell in mid-June after a very hot April/May (to the tune of some 90-degree days). Last night, right on cue—as the temps dropped to 50 at night— swim team practice started for both of my kids. I didn’t blink at putting them into that cold water (I did the same as a kid; it builds character). Still, nothing sounded like a better reward on the other side than a steamy bowl of polenta with meatballs, with all the chicken-parmesan vibes.
Chicken Parmesan wasn’t a dish I grew up eating. I came to it through Lucinda Scala Quinn and my sister, Jenny, who used to make my very hungry nephew, Benjamin, Lucinda’s Chicken Parmesan recipe from her first book, Mad Hungry: Feeding Men and Boys. The recipe was beloved by my nephew (now a towering, six-foot-four 24-year-old) and my brother-in-law. Jenny started making the recipe for my dad when he visited, who loved the recipe with gusto and dubbed the book Man Hunger (apropos!)—a moniker that caught on family-wide.
The Man Hunger Chicken Parm (as we call it) has been a part of our lives ever since—something I consider a special treat. But making chicken parm at home is a lot of work, especially as your kids get bigger and your kitchen gets smaller (big kids = big clutter). There’s less and less time to stand and dredge, fry, and bake a monster dish, especially on swim team nights.
Enter Sara Forte and her brilliant chicken parmesan meatballs coated in tomato sauce and herbs. They’re all the things we love about chicken parmesan, but slightly lighter and certainly easier to make ahead.
Sara is a master of the wholesome and homemade that feels and looks effortless—and she has a whole meal planning service (Cooking Club) to prove it. Her book, Around Our Table (mentioned briefly here), is full of the dishes you’ll want in your repertoire.
To wit: her Peach and Lentil Salad with Black Pepper Vinaigrette, Cauliflower Tikka Masala, Almond Flour Double Chocolate Cookies, and her Mew-Maw’s Peach Cake, all recipes in the book that give me those homey, Mom’s-in-the-kitchen-making-us-feel-loved kind of vibes I grew up with. It’s what I most hope to impart to my kids this summer after a very busy year.
Consider investing in the book or dive into Sara’s work for all those recipes and more. She’s been a staple on the internet for decades. About her new book, fellow kitchen great Heidi Swanson writes:
“Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colorful and flavor-packed meals, the recipes are practical and adaptable, emphasizing all the ways anchoring your cooking in real, whole foods is achievable."—Heidi Swanson, author of Super Natural Cooking
A huge thanks to Sara for covering dinner this week. Meanwhile, I’ve got your snack game on lock. Next week and into the summer, I’ll be sharing recipes for all my favorite Make-Ahead Snacks, Sweets, and Morning Treats. If you want them all in one fell swoop, sign up for my LIVE COOKING CLASS next Wednesday, June 19, at 11 AM.
The hope is that you and your kids may be off for Juneteenth, and you can make/bake/prep and take my class all together. Many hands make light work! They will love taking charge of these kid-friendly treats (though—I am powerless against all of these recipes; they will sustain adults for our busy summers, too!). The recipe packets and shopping/ingredient lists will be available next week a few days before the class (for confirmed class attendees only this time around).
I hope to see loads of you there! This is my last live class until mid/late August. Come join the fun!
xx
Sarah
I make my guest posts and book reviews free for everyone to enjoy, but they still take work and time to gather, report and produce, so extra thanks to everyone who chooses to support my work with a paid subscription. If now’s a good time for you to join in my loyal supporters, upgrade below.
SARA FORTE’S CHICKEN PARMESAN MEATBALLS
Excerpted with permission from Around Our Table
MAKES 4 to 6 SERVINGS
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
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
Combine garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil in a large mixing bowl. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water, stir, and simmer for 15 minutes. Turn the heat to low, add the milk, and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for the desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.
Preheat the oven to 475°F / 245°C. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls, and once the oil is hot, sear the balls. It takes about 3 minutes per side until the outsides are golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is golden.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and serve some cooked greens, such as Swiss Chard or spinach, on the side. Finish it all with some fresh herbs and a sprinkle of Parm.
MAKE AHEAD
Do the searing or roasting step, cover them in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.
GO GLUTEN-FREE
Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.
MY BOOK SHOP!!!
I share a lot of new books on Instagram and a select few in my letter here. I don’t think you need absolutely every book I share. I like to be a resource for you, support my peers in the industry, and also continue to learn and grow in my own life in the kitchen. Some are meant to serve a particular audience, and others, like Around our Table, will serve nearly all of you.
To find my recent favorites, check out my bookshop on Bookshop.org, one of the best places to buy books to support small booksellers and authors simultaneously. If you choose to buy a book from my shop, you can trust these books are vetted by me. When you do, Bookshop.org gives me a small kickback (a couple of dollars per book)—a tiny drop in the bucket that keeps me and my work going.
Excerpted with permission from Around Our Table by Sara Forte, published by Hardie Grant Publishing, April 2024. Photos by Hugh Forte.
I made this last night and it was simple and straightforward, but SO flavorful. Can't wait to make this again. Thanks for sharing, Sarah, and congrats to the other Sara on the new book!
"Man Hunger" oh my gosh that was great - my son (6'5") still can eat like no other! I can't wait to try these!