Roasted Lamb Meatballs With Red Sauce And Polenta

Name: Roasted Lamb Meatballs With Red Sauce And Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400u00b0.
2
In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
3
Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
4
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.
5
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.
6
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.
7
Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
8
Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.

1047

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 slices bread, chopped, 3 cups chicken broth, 1 1/2 lbs ground lamb, 1 egg, lightly beaten, and more.

Yes, Roasted Lamb Meatballs With Red Sauce And Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!