POLENTA crusted CHICKEN & VEAL SESAME MEATBALLS

Place all the meatball ingredients into a bowl. Combine well. If to wet, add extra breadcrumbs.

Heat up a large fry pan. Drizzle with olive oil.

Pour some polenta onto a plate for rolling.

Take 1 tablespoon of the mince and roll it up into balls. Makes 24, roughly.

Gently toss each ball in the polenta, individually. Cook the meatballs in batched.

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.