Hello, I am Clara. Today, we’re going to prepare polenta crusted chicken & veal sesame meatballs recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS Recipe
POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have polenta crusted chicken & veal sesame meatballs using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS:
- Make ready meatballs
- Prepare 600 grams combined chicken & veal mince
- Make ready 2 tbsp mango chutney + extra
- Get 3 tbsp sesame oil + extra
- Prepare 1 tbsp hoi sin sauce
- Get 2 tbsp oils from a chargrilled capsicum jar
- Make ready 2 tbsp sesame seeds
- Get 2 garlic, crushed
- Take 1/4 red onion, diced
- Prepare 1/2 cup bread cbs
- Take 1 tbsp honey teriyaki powder (optional)
- Prepare 1 handful of coriander, chopped
- Prepare extra
- Get polenta
- Prepare salt
- Take 1 lime
- Get dijon mustard
- Prepare olive oil
Instructions to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS:
- Place all the meatball ingredients into a bowl. Combine well. If to wet, add extra breadcbs.
- Heat up a large fry pan. Drizzle with olive oil.
- Pour some polenta onto a plate for rolling.
- Take 1 tablespoon of the mince and roll it up into balls. Makes 24, roughly.
- Gently toss each ball in the polenta, individually. Cook the meatballs in batched.
- Season with salt. In another small bowl, place a tablespoon or 2 of mango chutney, add sesame oil to thin out a little then mix. Place meatballs on a serving tray. Add dijon mustard, lime slices and the chutney mixture. Serve immediately.
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