- 10 mins
- 50 mins
Ingredients
- 3 slices whole wheat bread crusts (discarded, chopped)
- 3 cups chicken broth ? Tasty tip
- 11/2 lbs ground lamb
- 1 egg (lightly beaten)
- 2 cloves garlic (grated)
- pepper
- salt
- 1 tbsp extra virgin olive oil (EVOO, plus more for brushing)
- 1 red onion (finely chopped)
- 2 tbsps balsamic vinegar
- 28 ozs tomatoes (crushed fire-roasted)
- 1 cup whole milk (or half-and-half)
- 1 cup polenta
- 2 tbsps honey
- 1 tbsp butter ? Tasty tip
- 1 tbsp rosemary (chopped)
Preparation
Step 1
Preheat the oven to 400 degrees.
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 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 into bowls; top with the meatballs and sauce.