Roasted Lamb Meatballs With Red Sauce And Polenta - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0.
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.