Skip Nav
Food Video
Eat the Trend: Giant Meatball Stuffed With Spaghetti
Holiday Living
Mashed Potatoes So Creamy That They Need No Adornment
Holiday Food
14 Trader Joe's Party Staples For Busy Hosts

Fast & Easy Dinner: Roasted Lamb Meatballs With Polenta

Fast & Easy Dinner: Roasted Lamb Meatballs With Polenta

The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.

Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal,

.

Roasted Lamb Meatballs With Polenta

Roasted Lamb Meatballs With Polenta

Roasted Lamb Meatballs With Polenta

Ingredients

  1. 3 slices whole wheat bread, crusts discarded, chopped
  2. 3 cups chicken broth
  3. 1 1/2 pounds ground lamb
  4. 1 egg, lightly beaten
  5. 2 large cloves garlic, grated
  6. Salt and pepper
  7. 1 tablespoon extra-virgin olive oil, plus more for brushing
  8. 1 red onion, finely chopped
  9. 2 tablespoons balsamic vinegar
  10. One 28-ounce can crushed fire-roasted tomatoes
  11. 1 cup whole milk or half-and-half
  12. 1 cup polenta
  13. 2 tablespoons honey
  14. 1 tablespoon butter
  15. 1 tablespoon chopped rosemary

Directions

  1. Preheat the oven to 400°.
  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. Form the mixture into 8 meatballs.
  3. Brush with olive 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 olive 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.
  6. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
  7. 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.
  8. Spoon the polenta into bowls; top with the meatballs and sauce.

Serves 4.

Easy Lunch Meal-Prep Ideas
Arroz Con Pollo Recipes
Things to Make With Trader Joe's Cookie Butter
Latin Christmas Dinner Menu
From Our Partners
Latest Food
All the Latest From Ryan Reynolds