Lamb Meatballs With Creamy Polenta Recipes

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ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA



Roasted Lamb Meatballs With Red Sauce and Polenta image

Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.

Provided by KelBel

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 slices bread, chopped
3 cups chicken broth
1 1/2 lbs ground lamb
1 egg, lightly beaten
2 large garlic cloves, grated
salt and pepper
1 tablespoon olive oil
1 red onion, finely chopped
2 tablespoons balsamic vinegar
1 (28 ounce) can crushed fire-roasted tomatoes
1 cup milk
1 cup polenta
2 tablespoons honey
1 tablespoon butter
1 tablespoon rosemary, chopped

Steps:

  • Preheat the oven to 400°.
  • In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
  • Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
  • Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
  • Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
  • In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
  • Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
  • Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.

Nutrition Facts : Calories 864.2, Fat 52.7, SaturatedFat 22.1, Cholesterol 193.2, Sodium 890.7, Carbohydrate 56.5, Fiber 5.6, Sugar 16.7, Protein 41.5

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