The fresh taste of pesto partners with these tasty Italian meatballs for a great corn dog crunch!
|1 Pkg||(300 g) Schneiders® Italian Style Cooked Chicken Meatballs|
|1||218 mL jar prepared pesto|
|1/2 cup||(125 mL) mayonnaise|
|2 tbsp||(30 mL) parmesan, grated|
|1 tbsp||(15 mL) freshly ground pepper|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(250 mL) milk|
|Vegetable oil for frying|
Prepare batter by sifting together cornmeal, flour, sugar, baking powder and salt.
In another large bowl whisk eggs with milk.
Add wet ingredients to dry ingredients and whisk until completely combined.
Pat each meat ball dry with paper towel.
Insert an 8 inch skewer into the center of each meat ball.
Bring enough oil in a large deep pot of skillet to 365 degrees.
Dip each meat ball into batter shaking off any excess.
Dip each meatball while holding skewer into oil.
Fry for 3 to 4 minutes or until golden brown and an internal temperature of 165 degrees is reached.
Place onto paper towel lined tray and repeat with remaining meat balls.
In a large bowl combine pesto, mayonnaise, parmesan and pepper.
Mix well. Serve meat balls immediately with dipping sauce.
Refrigerate any left over pesto sauce and use as a spread on sandwiches.
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