Easy Lamb Meatballs with Rosemary Polenta and Roasted Red Pepper Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
6
-
Calories
584 kcal
-
Course
Dinner
-
Cuisine
Italian, American, International
Easy Lamb Meatballs with Rosemary Polenta and Roasted Red Pepper Sauce
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Ready in 30 minutes, these easy and flavorful lamb meatballs are served with a quick honeyed-rosemary polenta and fire-roasted red pepper sauce for a fun twist on a classic comfort food dish!
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Ingredients
For the Meatballs
- 1 ½ pounds ground lamb Farmer's Mark American brand
- 1 cup panko breadcrumbs
- 4 garlic minced, cloves
- 1 egg lightly beaten
- kosher salt to taste
- black pepper to taste, fresh cracked
- ⅓ cup chicken stock
- olive oil for coating
For the Roasted Red Pepper Sauce
- 1 tablespoon olive oil
- 1 red onion finely chopped, medium
- kosher salt to taste
- black pepper to taste, fresh cracked
- 2 tablespoons balsamic vinegar aged
- 1 cup chicken stock
- ¼ cup red pepper paste roasted
- 1 (14.5 oz) can diced tomatoes fire-roasted
For the Polenta
- 1 cup milk 2%
- 2 cups chicken stock
- 1 cup polenta quick-cooking
- 1 tablespoon butter
- 1 tablespoon rosemary finely diced, fresh
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees. In a mixing bowl, combine the ground lamb, panko, minced garlic, egg, salt, pepper, and chicken stock. Mix gently by hand and form the mixture into 18 evenly-sized meatballs about 1 ½-inch in diameter and place on a nonstick or greased baking sheet. Lightly drizzle the meatballs with olive oil, rolling to coat on all sides, and arrange them in even rows. Roast the meatballs for 10-15 minutes, until cooked through.
- While the meatballs cook, heat 1 tablespoon of olive oil in a medium-sized saucepot over medium heat. Add the red onion, season with salt and pepper, and cook for 8 to 10 minutes to soften. Add the balsamic vinegar to the onions and cook for 1 minute, or until somewhat reduced. Stir in the chicken stock, then add the red pepper paste and tomatoes. Bring the sauce to a bubble and adjust the seasoning as needed. Reduce the heat a medium-low and simmer for 10 minutes.
- In a saucepot with a lid, combine the milk and chicken stock and bring to a boil. Whisk in the polenta and reduce the heat to low. Cook the polenta for 2 to 3 minutes, whisking frequently until it develops a dense but spoonable consistency. As the polenta begins to thicken, stir in the butter, rosemary, and honey, and season with salt and pepper. If it gets too thick, add a little water or more milk to the polenta. Remove from heat.
- To serve family-style, spoon polenta into a large serving platter with sides, then gently add the meatballs. Spoon roasted red pepper sauce over the meatballs and enjoy!
Nutrition Information
Show Details
Calories
584kcal
(29%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Cholesterol
122mg
(41%)
Sodium
400mg
(17%)
Potassium
331mg
(7%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
632IU
(13%)
Vitamin C
20mg
(22%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 122mg | 41% |
| Sodium | 400mg | 17% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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