Roasted Lamb Meatballs With Red Sauce and Polenta
Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.
INGREDIENTS
Nutrition- 3slices bread, chopped
- 3cups chicken broth
- 1 1⁄2lbs ground lamb
- 1
- 2
- salt and pepper
- 1tablespoon olive oil
- 1
- 2tablespoons balsamic vinegar
- 1(28 ounce) can crushed fire-roasted tomatoes
- 1cup milk
- 1cup polenta
- 2tablespoons honey
- 1tablespoon butter
- 1
DIRECTIONS
- Preheat the oven to 400°.
- 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. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
- 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.
- 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.
- 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.
- Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.