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Home » Dinner » Easy Lamb Meatballs Recipe with Rosemary Polenta and Roasted Red Pepper Sauce

Published: Oct 21, 2019 · Modified: Oct 28, 2019 by Karly · This post may contain affiliate links

Easy Lamb Meatballs Recipe with Rosemary Polenta and Roasted Red Pepper Sauce

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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!
platter filled with honeyed-rosemary polenta topped with lamb meatballs and red pepper sauce

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.

bowl with lamb meatball ingredients before being mixed next to package of ground lambsheet pan of lamb meatballs before being baked in the oven

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.

platter full of creamy polenta topped with lamb meatballs in a red pepper sauce

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!

platter of rosemary polenta and lamb meatballs with fire-roasted red pepper sauce

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

Ready in 30 minutes, these easy and flavorful lamb meatballs are served with a quick honeyed-rosemary polenta and fire-roasted red pepper sauce for a fun twist on a classic comfort food dish!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American, Comfort Food, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 584kcal
Author: Karly Gomez

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
  • â…“ 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

Calories: 584kcal | Carbohydrates: 45g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 400mg | Potassium: 331mg | Fiber: 2g | Sugar: 13g | Vitamin A: 632IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 3mg
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Imagery Shot With

photo-accessoriesCanon EOS 6D | Canon EF 50mm f/1.8 STM Lens

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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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Comments

  1. olga @ mangotomato says

    November 08, 2019 at 9:48 am

    This looks like a fantastic combo! Also, love your sababa tattoo!

    Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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