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.
0 servings
4
EN 
TH