Easiest Way to Make Appetizing POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy.

This is another of the bonus recipes from the Target edition of the 'Magnolia Table Cookbook'. And I have to say, I am back to feeling like it is one that just didn't make the cut for the main book. Slowly add the cornmeal in the pot of boiling water while whisking. You can cook POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

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

When the polenta has thickened, add the cheese and mix until completely melted. Pour the polenta over the chicken mixture. To make the minted yoghurt, place all of the ingredients in a bowl and stir to combine. Cover and pop in the fridge until needed.

POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS instructions

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..

Line a baking tray with foil. Spray a large non-stick baking sheet with oil. Lightly beat egg in a shallow dish. Spread crumbs on a sheet of wax paper. Dip breasts in egg, then crumbs to coat.

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