Recipe of Award-winning POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

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The ingredients needed to make POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS:

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

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Steps 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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