January 19, 2026 | Posted in:

[Thanks! You’re now entered to win “Around Our Table” by Sara Forte!] A Recipe for Chicken Parmesan Meatballs

Published: January 2026
Author: Sara Forte
Recipe origin: ‘Around Our Table: Wholesome Recipes to Feed Your Family and Friends’ by Sara Forte (published by Hardie Grant)

In her most personal cookbook yet, ‘Around Our Table,’ Sprouted Kitchen’s Sara Forte shares recipes designed for all of life’s moments, from big celebrations to the quiet times of need. These Chicken Parmesan Meatballs are a perfect example: a more structured take on her classic turkey meatballs from ‘Bowl + Spoon,’ crafted to be an ‘easy sell’ for picky kids and a nourishing gift for new moms.

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 / 55g panko
1⁄3 cup / 35g grated Parmesan
1⁄3 cup / 7g well-chopped flat-leaf parsley + more for garnish
1 tablespoon extra-virgin olive oil + more for cooking
1 pound / 450g ground chicken, dark meat included

FOR THE POLENTA
1 cup / 200g polenta
Salt and pepper
2 cups / 475ml water
2 cups / 475ml milk
2 tablespoons salted butter
1 (24-ounce / 680g) jar of marinara
6 ounces / 170g mozzarella, shredded or torn
1⁄2 cup / 50g grated Parmesan + more for finishing

FOR THE CHARD
2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving
Serves 4–6

In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. 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 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. About 3 minutes per side until the outsides are just 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 just golden.
For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard 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.

CHANGE IT UP
Dairy free: You can get away without using the cheese; just increase the panko to 1⁄2 cup / 65g and skip the cheese topping. Use a nondairy milk and butter in the polenta.

Gluten free: Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.

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October 29, 2025 | Posted in:

Penovani Khachapuri

Published on: November 7th/2025
Author: Polina Chesnakova
Recipe origin: Georgia

GEORGIAN FLAKY CHEESE BREAD
“This sheet-pan version of penovani khachapuri — usually sold as a compact, hand-held street food — is made with shatteringly crisp puff pastry and is nonnegoatiable at our big family parties. As the platter hits the table, a bit of a flurry ensues over who gets the corners (or, as we call them, popuchki—”little butts”). Thankfully there’s always enough pieces to go around, corner or no corner, and eventually everyone gets their fill. It’s impossible to get tired of this khachapuri, so don’t be surprised if it becomes a staple in your family, too.”

Unsalted butter, for greasing
All-purpose flour, for dusting
One (17.3-ounce / 490 g) box frozen puff pastry, thawed but chilled
1 pound (450 g) low-moisture whole-milk mozzarella cheese, shredded
5 ounces (140 g) feta cheese, grated
5 ounces (140 g) whole-milk ricotta cheese
1 egg, lightly beaten with a pinch of kosher salt

SERVES 8 TO 10
Preheat the oven to 375°F (190°C).
Lightly grease a 10×15-inch (25×38 cm) jelly-roll pan or an 11×17-inch (28×43 cm) glass baking dish, or something similar in size. These sizes will give you the best pastry-to-cheese ratio.
On a lightly floured surface, roll out one puff pastry sheet slightly larger than the size of your pan and transfer it to the pan. Sprinkle the mozzarella in an even layer over the dough, leaving a thin border all around. Evenly crumble the feta cheese over the top. Dollop the ricotta in small spoonfuls all over in an even layer.
Roll out the second piece of dough to the size of your pan and lay it over the cheese. Pinch the edges of the pastry layers together to tightly seal like you really mean it—I go over my pinches a couple of times to make sure there aren’t any gaps. We don’t want any precious cheese oozing out! Then roll the edges up and over the pie and pinch and flatten all over again. Generously brush the pastry with the beaten egg, making sure you get the edges, too. Poke the top of the pastry, save for the edges, all over with a fork—you can’t have too many pokes.
Bake the pie until crisp and golden brown and the bottom is firm, 30 to 35 minutes.
Let cool a bit for the cheese to set before cutting into squares and serving.

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September 12, 2025 | Posted in:

A loaf of French bread

Governor’s French Bread

Published on: September 11th/2025
Author: Suzana Oliveira & June Reeder McCarthy
Recipe origin: France

This is a Frannie Packard recipe, Executive Chef at the Governor’s Residence before me. Billy Graham told Frannie that it was the best bread he had ever eaten. My family now considers it the ‘Canada French Bread’.

2 cups warm water, 100-115 degrees
1 package active dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
3 1/2 – 4 cups bread flour

1. Place the water, yeast, and sugar in the bowl of an electric mixer fitted with the beater bar. Allow the yeast to proof (dissolve) about 5 minutes. With the mixer on low speed, gradually add salt and 3 cups flour. When the flour is incorporated, turn the mixer up to medium-high and beat for about 2 minutes. Reduce speed to low and slowly add about 1 1/2 cups flour, 1/2 cup at a time, until the dough wraps around the beater and cleans the sides of the bowl. You may not use all the flour. The worst thing you can do to bread dough is to add too much flour.
2. Scrape the dough off the beater bar and leave the rough mass of dough in the mixing bowl. Cover with plastic wrap and a towel. Allow the dough to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Turn dough over itself in the bowl about 4 times. Cover, and allow to rise another 45 minutes.
3. Preheat the oven to 425 degrees. Place the dough on a lightly floured board, cut dough in thirds or half depending on your loaf pan. Roll into French loaf form. Place the dough onto a greased French loaf pan. Allow to rise with a covered towel. When the dough has doubled, make 3 slashes in each loaf with a sharp knife. Bake for 25 minutes or until a thermometer reads an internal temperature of 200 degrees. Remove from the pan immediately to cool.

Whole Wheat Variation
2 1/2 cups water for the 2 cups water
2 cups all-purpose flour & 4 cups whole wheat flour for the 3 1/2 cups bread flour
Method remains the same.

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