Roasted Lamb Meatballs with Red Sauce and Polenta

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This was another Rachael Ray recipe --it was really good --of course makes enough for 6-8 so we had it as leftovers as well. Too funny when reviewing the pictures for this recipe I realized that 5 of the shots are 'pouring shots' !!  Make sure you are totally ready to serve and that polenta liquids are hot so that polenta doesn't cool too quickly. Love the new herb grinder from Williams-Sonoma --goes into dishwasher which is great but be sure to keep instructions as the first few times reassembling can be challenging....

  • 3 slices whole wheat bread, crusts discarded, chopped
  • 3 cups chicken broth
  • 1-1/2 pounds ground lamb
  • 1 egg, lightly beaten
  • 2 large cloves garlic, grated
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for brushing
  • 1 red onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • One 28-ounce can crushed fire-roasted tomatoes
  • 1 cup whole milk or half-and-half
  • 1 cup polenta
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1 tablespoon chopped rosemary 


    1. Preheat the oven to 400°. In a bowl, moisten the bread with 1/3 cup chicken broth. POUR SHOT #1
    3. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper. 
    5. Form the mixture into 8 meatballs. --this was really easy to do score the meatballs with the side of your hand into equal wedges
    7. Brush with EVOO and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.--actually it took about 30 minutes to cook them through to 170 degrees --stick a meat thermometer in just like it was a roast...
    9. Meanwhile, in a medium saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
    10.  
    11. Add the vinegar and cook it off, 1 minute. POUR SHOT #2
    13. Stir in 2/3 cup chicken broth, POUR SHOT #3
    15. then the tomatoes POUR SHOT #4
    17. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
    18. In a med saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. POUR SHOT #5
    20. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes. 
    22. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk. ***Check out this really neat herb grinder from Williams-Sonoma -like it a lot***
    24.  
    25. Spoon the polenta into bowls; top with the meatballs and sauce.


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