Roasted Lamb Meatballs with Red Sauce and Polenta

{"handle":"roasted-lamb-meatballs-with-red-sauce-and-polenta","title":"Roasted Lamb Meatballs with Red Sauce and Polenta","seoTitle":"Roasted Lamb Meatballs with Red Sauce and Polenta","image":"https://images.ctfassets.net/vmuke7sdou62/2aXhwwRRzXBSG40fFpiY0h/474492f68f7a21c3fe669488bb8cb6b7/MTI1NjQwNjY3NTcyNTIwOTcw.jpg","ingredients":"

• 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 can crushed fire-roasted tomatoes (28 ounces)
• 1 cup whole milk or half-and-half
• 1 cup polenta
• 2 tablespoons honey
• 1 tablespoon butter
• 1 tablespoon chopped rosemary

","preparation":"

Pre-heat 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 EVOO and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.

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, 8-10 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, 2-3 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 into bowls; top with the meatballs and sauce.

","tags":"boil,brunch,dinner,lamb,rice, grains and breads,roast,sauté,simmer,vegetables","publishDate":"2008-01-23T08:00:00Z","status":"Pending","author":"rachael-ray"}