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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!
Course Dinner
Cuisine American, Comfort Food, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 584kcal


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
  • 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


  • 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!


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