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Healthnotes Index:

Tomato and Olive-Braised Lamb Meatballs with Soft Polenta

Related recipes: Main Dishes, Low-Carbohydrate, Low-Sugar, Spring, Winter
Tomato and Olive-Braised Lamb Meatballs with Soft Polenta: Main Image
From: American Lamb Board

Quick Facts

Servings: 6
Prep Time: 60 min.
Cook Time: 2 hr.
Total: 3 hr.

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These flavorful meatballs create a meal that will bring them back for more.

Ingredients

  • Braising Base2 bacon strips, minced
  • Olive oil as needed
  • 1 red onion, minced
  • Salt to taste
  • 6 cloves garlic, crushed
  • 3/4 cups dry red wine
  • 3 cups San Marzano tomatoes, passed through the coarse die on a food mill
  • 1 Tbs tomato paste
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 lb ground lamb
  • 1/2 cup bread crumbs
  • 1/2 cup ricotta cheese
  • 1/4 cup Pecorino cheese, grated
  • 1 egg
  • 2 Tbs parsley
  • 1/4 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to tase
  • 1/4 cup black olives
  • 1 Tbs mint leaves cut into strips
  • 2 Tbs Pecorino cheese, grated
  • Olive oil as needed
  • Freshly ground black pepper as needed
  • Creamy polenta, for serving

Directions

  • Begin the braising base for the lamb meatballs:In a large casserole, render the bacon with a small amount of oil.
  • Add in onion; season lightly with salt.
  • Cook until onion is soft.
  • Add in garlic; let sweat for 1 to 2 minutes.
  • Deglaze with wine; cook for a few minutes.
  • Add in tomatoes and paste; bring the sauce to a simmer.
  • Wrap butcher’s twine around the bottom of the thyme and rosemary and tie together; add to sauce.
  • Cook sauce while preparing meatballs.In a bowl, combine lamb, bread crumbs, ricotta, Pecorino, egg, parsley, cumin, and paprika; mix well with your hands.
  • Season with salt and pepper.
  • Form meatballs. In a lightly sprayed sauté pan, add meatballs.
  • Place under a broiler to cook, or brown on the stovetop.
  • When brown, transfer meatballs to braising base.
  • Place a parchment cover on the pan; cook at 325ºF about 1 hour.
  • To finish the dish, stir the olives into the meatball mixture.
  • Serve over creamy polenta, sprinkled with chopped fresh mint, grated Pecorino, olive oil, and black pepper.

Nutrition Facts

Calories 346
  Calories from Fat 160 (46%)
(28%)Total Fat 18g
(38%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
(38%)Cholesterol 115mg
(21%)Sodium 514mg
(19%)Potassium 678mg
Total Carbohydrate 19g
(15%)Dietary Fiber 4g
Sugars 4g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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