Nutrition Facts
4 servings
4
When I saw this meatball recipe, I hurried to try them. I was charmed by this way of preparing polenta. You end up with an original, tasty, delicious, and light warm appetizer.
Prepare the polenta. Pour water with salt into a pot and bring it to a boil. Once the water is boiling, reduce the heat to medium. Gradually add the polenta while continuously stirring with a wooden spoon until a smooth consistency is achieved. Let it cook for about 10 minutes, stirring well several times. Remove from heat and let cool.
In a deep plate, beat the eggs for an omelette.
Add the flour to a second plate.
In a bowl, combine the breadcrumbs with the garlic powder and grated cheese.
Cut the feta and mozzarella into 14-15 small pieces.
Preheat the oven to 190°C, static heat. Prepare a tray with parchment paper or a silicone mat.
Lightly moisten your hands so that the polenta doesn’t stick. Take a tablespoon of polenta, flatten it in the palm of your hand, place a piece of cheese in the center, close it up, and form a ball. Roll it in flour, shake off the excess, and place it on a plate.
Prepare the other meatballs this way.
Then roll them in the beaten egg, then in the breadcrumbs, and place them on the tray. Bake and cook for 25-30 minutes or until they are lightly golden and crispy.
To finish, serve immediately. You can find the detailed recipe on my blog, as well as many other delicious recipes.
Prepare the polenta. Pour water with salt into a pot and bring it to a boil. Once the water is boiling, reduce the heat to medium. Gradually add the polenta while continuously stirring with a wooden spoon until a smooth consistency is achieved. Let it cook for about 10 minutes, stirring well several times. Remove from heat and let cool.
In a deep plate, beat the eggs for an omelette.
Add the flour to a second plate.
In a bowl, combine the breadcrumbs with the garlic powder and grated cheese.
Cut the feta and mozzarella into 14-15 small pieces.
Preheat the oven to 190°C, static heat. Prepare a tray with parchment paper or a silicone mat.
Lightly moisten your hands so that the polenta doesn’t stick. Take a tablespoon of polenta, flatten it in the palm of your hand, place a piece of cheese in the center, close it up, and form a ball. Roll it in flour, shake off the excess, and place it on a plate.
Prepare the other meatballs this way.
Then roll them in the beaten egg, then in the breadcrumbs, and place them on the tray. Bake and cook for 25-30 minutes or until they are lightly golden and crispy.
To finish, serve immediately. You can find the detailed recipe on my blog, as well as many other delicious recipes.
4 servings
4
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