How to Prepare Ultimate POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Prepare Award-winning POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS estimated approx 40 mins.

To begin with this particular recipe, we must first prepare a few components. You can have POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS using 18 ingredients and 6 steps. Here is how you cook that.

easy. . . delicious. . .

Ingredients and spices that need to be Make ready to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS:

1. meatballs
2. 600 grams combined chicken & veal mince
3. 2 tbsp mango chutney + extra
4. 3 tbsp sesame oil + extra
5. 1 tbsp hoi sin sauce
6. 2 tbsp oils from a chargrilled capsicum jar
7. 2 tbsp sesame seeds
8. 2 garlic, crushed
9. 1/4 red onion, diced
10. 1/2 cup bread crumbs
11. 1 tbsp honey teriyaki powder (optional)
12. 1 handful of coriander, chopped
13. extra
14. polenta
15. salt
16. 1 lime
17. dijon mustard
18. olive oil

Steps to make to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

1. Place all the meatball ingredients into a bowl. Combine well. If to wet, add extra breadcrumbs.
2. Heat up a large fry pan. Drizzle with olive oil.
3. Pour some polenta onto a plate for rolling.
4. Take 1 tablespoon of the mince and roll it up into balls. Makes 24, roughly.
5. Gently toss each ball in the polenta, individually. Cook the meatballs in batched.
6. 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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