A 30-minute meal win, this Easy Lamb Meatballs Recipe features a creamy, honeyed rosemary polenta and simple roasted red pepper sauce, for a juicy, flavorful dinner that the whole family will love. With a simple prep, these meatballs come together quickly and roast in the oven while quick-cooking polenta whips up in minutes alongside a fragrant, simmering red sauce. Featuring Farmer’s Mark premium American lamb, this dinner is prime comfort food for any fall weeknight, and beautiful enough to serve to the most discerning dinner party guests! Get ready to tickle those tastebuds and make this dish tonight!
Fancy But Unpretentious
What I love about this simple dinner is that it looks so gorgeous, especially when served family-style.
I mean, look at that. It looks beautiful, but also like maybe you spent hours making it, right?
Joke’s on the whole world though, because it only took 30 minutes! Simple ingredients take center stage for a spectacular dinner that isn’t even remotely pretentious, but delicious, hearty, and perfect for fall and winter.
What’s In This Lamb Meatballs Recipe?
For being so juicy and delicious, it’s almost mind-boggling how simple the recipe is! Mix together:
- Farmer’s Mark ground American lamb
- panko bread crumbs
- chicken stock
- egg
- garlic
- salt and pepper
That’s it! That’s all you need to make the best damn lamb meatballs you’ve ever had!
What I love about ground American lamb is that it’s mellow and mildly flavored and is a lean and versatile substitute for ground beef! Farmer’s Mark prides itself on providing humanely and sustainably raised lamb from open pastures without antibiotics or added hormones, which I adore. Plus, they partner with family ranchers within the US, meaning locally-sourced meat! Yasssss.
What’s In The Rest Of This Dish?
The massively flavorful red pepper sauce features some epically simple noms!
- red onion
- balsamic vinegar
- chicken stock
- fire-roasted tomatoes
- red pepper paste
- salt and pepper
The onions get cooked down until soft and browned before stirring in the vinegar and adding the remaining ingredients, and then it just simmers for a few minutes to deepen all those roasted flavors together. So good.
For the polenta, it’s even easier!
- chicken stock
- milk
- quick-cooking polenta
- butter
- rosemary
- honey
- salt and pepper
Bring the stock and milk to a boil and whisk in the polenta and let cook for 5 minutes. BAM! Stir in the butter, rosemary, and honey, then season with salt and pepper and get to eating!
Easy Lamb Meatballs Recipe with Rosemary Polenta and Roasted Red Pepper Sauce
Dinner never looked so fancy while also being so quick to prepare! This 30-minute meal is full of flavor with juicy lamb meatballs, a creamy, honeyed-rosemary polenta, and topped with a fiery roasted red pepper sauce, this dish is the next level of dinner success! A weeknight win by any stretch of the imagination, this dinner will satisfy the whole family, so make it tonight!
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Easy Lamb Meatballs with Rosemary Polenta and Roasted Red Pepper Sauce
Ingredients
For the Meatballs
- 1 ½ pounds Farmer's Mark ground American lamb
- 1 cup panko breadcrumbs
- 4 garlic cloves minced
- 1 egg lightly beaten
- kosher salt to taste
- fresh cracked pepper to taste
- ⅓ cup chicken stock
- olive oil for coating
For the Roasted Red Pepper Sauce
- 1 tablespoon olive oil
- 1 medium red onion finely chopped
- kosher salt to taste
- fresh cracked pepper to taste
- 2 tablespoons aged balsamic vinegar
- 1 cup chicken stock
- ¼ cup roasted red pepper paste
- 1 (14.5 oz) can fire-roasted diced tomatoes
For the Polenta
- 1 cup 2% milk
- 2 cups chicken stock
- 1 cup quick-cooking polenta
- 1 tablespoon butter
- 1 tablespoon fresh rosemary finely diced
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees. In a mixing bowl, combine the ground lamb, panko, minced garlic, egg, salt, pepper, and chicken stock. Mix gently by hand and form the mixture into 18 evenly-sized meatballs about 1 ½-inch in diameter and place on a nonstick or greased baking sheet. Lightly drizzle the meatballs with olive oil, rolling to coat on all sides, and arrange them in even rows. Roast the meatballs for 10-15 minutes, until cooked through.
- While the meatballs cook, heat 1 tablespoon of olive oil in a medium-sized saucepot over medium heat. Add the red onion, season with salt and pepper, and cook for 8 to 10 minutes to soften. Add the balsamic vinegar to the onions and cook for 1 minute, or until somewhat reduced. Stir in the chicken stock, then add the red pepper paste and tomatoes. Bring the sauce to a bubble and adjust the seasoning as needed. Reduce the heat a medium-low and simmer for 10 minutes.
- In a saucepot with a lid, combine the milk and chicken stock and bring to a boil. Whisk in the polenta and reduce the heat to low. Cook the polenta for 2 to 3 minutes, whisking frequently until it develops a dense but spoonable consistency. As the polenta begins to thicken, stir in the butter, rosemary, and honey, and season with salt and pepper. If it gets too thick, add a little water or more milk to the polenta. Remove from heat.
- To serve family-style, spoon polenta into a large serving platter with sides, then gently add the meatballs. Spoon roasted red pepper sauce over the meatballs and enjoy!
Nutrition
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olga @ mangotomato says
This looks like a fantastic combo! Also, love your sababa tattoo!