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Easy Lamb Meatballs with Rosemary Polenta and Roasted Red Pepper Sauce

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 584 kcal
Course: Dinner
Cuisine: Italian , American , International

Ingredients

For the Meatballs
  • 1 ½ pounds Farmer's Mark ground American lamb
  • 1 cup panko breadcrumbs
  • 4 garlic cloves minced
  • 1 egg lightly beaten
  • kosher salt to taste
  • Fresh cracked pepper to taste
  • ⅓ cup chicken stock
  • olive oil for coating
For the Roasted Red Pepper Sauce
  • 1 tablespoon olive oil
  • 1 medium red onion finely chopped
  • kosher salt to taste
  • Fresh cracked pepper to taste
  • 2 tablespoons aged balsamic vinegar
  • 1 cup chicken stock
  • ¼ cup roasted red pepper paste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
For the Polenta
  • 1 cup 2% milk
  • 2 cups chicken stock
  • 1 cup quick-cooking polenta
  • 1 tablespoon butter
  • 1 tablespoon fresh Rosemary finely diced
  • 2 tablespoons honey

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories 584kcal (29%) Carbohydrates 45g (15%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 14g (70%) Cholesterol 122mg (41%) Sodium 400mg (17%) Potassium 331mg (9%) 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

% 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.