Chicken and Herb Meatballs with Warm Tomato Salsa on a Bed of Creamy Polenta
Recipe courtesy of Richard Burn (my very excellent fiance)
500g free range chicken mince
1/2 cup fresh mixed herbs (such as coriander, parsley and chives)
Mix the ingredients together with your hands, dipping them in cold water will help stop the chicken sticking to your fingers. Form the mixture into six large meatballs.
300g fresh tomatoes chopped
1 small red capsicum
1 small green capsicum
Splash of garlic infused extra virgin olive oil
Dash of balsamic vinegar
1/4 cup of fresh mixed herbs (parsley, coriander, basil and chives)
Salt and pepper for seasoning.
In a non stick pan with a little oil cook the meatballs over medium heat until cooked through. (12-15mins)
When cooked, deglaze the pan with a little water (white wine or verjuice would also work)
Add the salsa mix and warm through.
2/3 cup instant polenta
Bring water to the boil, slowly pour polenta into the water whilst stirring, reduce heat and continue to stir until thick and creamy. About 3-4 minutes.
Spoon polenta onto a plate, place meatballs onto polenta and spoon over warm salsa. Add some shaved parmesan if that’s your thing.
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