POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

Name: POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS
Total time: 2400 s
Yield: 24 servings
Cuisine: American
Ingredients: 600 grams combined chicken & veal mince; 2 tbsp mango chutney + extra; 3 tbsp sesame oil + extra; 1 tbsp hoi sin sauce; 2 tbsp oils from a chargrilled capsicum jar; 2 tbsp sesame seeds; 2 garlic, crushed; 1/4 red onion, diced; 1/2 cup bread crumbs; 1 tbsp honey teriyaki powder (optional); 1 handful of coriander, chopped; polenta; salt; 1 lime; dijon mustard; olive oil

VegOut @cook_3009173

easy. . . delicious. . .

VegOut @cook_3009173

easy. . . delicious. . .

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Ingredients

40 mins

24 servings

meatballs
600 gramscombined chicken & veal mince
2 tbspmango chutney + extra
3 tbspsesame oil + extra
1 tbsphoi sin sauce
2 tbspoils from a chargrilled capsicum jar
2 tbspsesame seeds
2garlic, crushed
1/4red onion, diced
1/2 cupbread crumbs
1 tbsphoney teriyaki powder (optional)
1handful of coriander, chopped
extra
polenta
salt
1lime
dijon mustard
olive oil

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Steps

40 mins

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.