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Colavita’s Chicken Mole Meatballs over Cheesy Polenta

Colavita recreates these savory chicken meatballs and a thick, rich mole sauce from Guelaguetza, an authentic Oaxacan restaurant in Los Angeles.


PREP TIME: 1 hr 20 mins | COOK TIME: 30 mins

Serves 4


For the Meatballs

  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tbsp Mexican seasoning (ingredients
  • 1 tbsp tomato paste
  • 1/4 cup chopped cilantro (hate cilantro?
    leave it out)

For the Mole

  • 8 ounces Guelaguetza Mole Paste
    (any kind)
  • 1 box Colavita Crushed tomatoes
    (eco-friendly packaging)
  • 16 ounces low sodium chicken stock,
    more as needed
  • 1 tbsp brown sugar
  • 1tsp salt

For the Seasoning

  • 2 tbsp Chile powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ancho chile powder
  • 1 tsp dried oregano
  • 2 tsp smoke 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
  • 1/2 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

  1. Combine all the meatball ingredients in a large bowl, stirring with a wooden spoon to combine.
  2. Cover and chill for at least one hour, but can be chilled overnight.
  3. Once chilled, roll the chicken mixture into small golf-ball sized rounds and place them on a baking sheet. TIP: if you wet your hands, it will be easier to form the balls.
  4. Heat your oven to 400°F and heat 2 tbsp Colavita olive oil in a large, oven-safe skillet over medium heat.
  5. 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.
  6. 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.
  7. 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.
  8. Add the meatballs back to the skillet, cover and roast in the oven 20-25 minutes until cooked.

Meanwhile make the polenta

  1. 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.


  1. Divide the polenta among 4 bowls.
  2. Spoon in 3-4 meatballs, plus extra sauce.
  3. Garnish with sour cream and cilantro and serve.

Recipe and cover photo courtesy

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