Lamb Meatballs With Creamy Polenta Recipes

LAMB MEATBALLS WITH CREAMY POLENTA

Steps:

• Mix meat, bread crumbs, eggs, dry seasonings and 1/4 cup cheese just until blended. Roll into 24 (1-inch) meatballs. Refrigerate 1 hour.
• Heat oil in large skillet on medium heat. Add half the meatballs; cook 8 to 10 min. or evenly browned, turning occasionally. Use slotted spoon to remove meatballs from skillet. Repeat with remaining meatballs. Discard any oil remaining in skillet.
• Return all meatballs to skillet. Add pasta sauce; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
• Meanwhile, bring water to boil in medium saucepan. Slowly add polenta, stirring constantly with whisk. Cover; cook on low heat 30 min. or until polenta thickens and pulls away from side of pan, stirring frequently. Remove pan from heat. Add butter and remaining cheese; stir until butter is melted and mixture is well blended.
• Serve meatballs and sauce with the polenta.

THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA

Steps:

• Preheat the oven to 350 degrees F.
• Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
• In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
• Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
• Serve with Creamy Polenta.
• In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
• Yield: 6 servings
• Cooking Time: 15 minutes

ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA

Steps:

• Preheat 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 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.