Easy Lamb Meatballs with Rosemary Polenta and Roasted Red Pepper Sauce

🧂 Ingredients

• 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
• 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
• 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

• 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 Info