Roasted Lamb Meatballs With Red Sauce and Polenta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
3 slices bread, chopped |
3 cups chicken broth |
1 1/2 lbs ground lamb |
1 egg, lightly beaten |
2 large garlic cloves, grated |
salt and pepper |
1 tablespoon olive oil |
1 red onion, finely chopped |
2 tablespoons balsamic vinegar |
1 (28 ounce) can crushed fire-roasted tomatoes |
1 cup milk |
1 cup polenta |
2 tablespoons honey |
1 tablespoon butter |
1 tablespoon rosemary, chopped |
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.
3. Form the mixture into 8 meatballs. Brush with 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 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. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
6. 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.
7. 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 evenly into 4 bowls; top with the 2 meatballs and sauce.
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