That is officially the longest name for a recipe I have EVER seen! 🙂 I about set the smoke alarms off making this tonight. It was good, but I had to change things up a bit and ended up cooking the meatballs in the microwave.
4 slices whole wheat bread, crusts removed, crumbled
3 cups chicken broth
1 1/2 lbs. ground lamb
Salt and Pepper
1 egg, lightly beaten
2 large garlic cloves, chopped
Extra virgin olive oil
1 medium red onion, finely chopped
2 T aged balsamic vinegar
28 oz. can fire-roasted tomatoes
1 c. milk
1 c. quick-cooking polenta
1 T butter, cut up into little bits
1 T fresh rosemary, chopped
2 T honey
Heat oven to 400 degrees.
In a mixing bowl combine, bread, 1/3 c. broth, lamb, salt and pepper, egg and garlic. Mix gently with your hands.
Form the mixture into 8 meatballs (about 2 1/2 inches in diameter) and place in a casserole dish about two inches apart. Roast the meatballs for about 15 minutes or until cooked through.
While the meatballs cook, heat 1 T olive oil in a medium pot over medium-high heat. Add the red onions and season with salt and pepper. Cook until onions are soft. Add vinegar, 2/3 cup broth and tomatoes. Bring the sauce to a bubble, reduce the heat a little and simmer for 10 minutes.
In a sauce pot combine the remaining 2 cups of broth and the milk and bring to a boil. Whisk in the polenta and reduce the heat to low. As the polenta begins to thicken, stir in the butter, rosemary and honey and season with salt and pepper.
Spoon the polenta into shallow bowls and make a well in the center. Place two meatballs in each well and spoon the sauce over the top.
What did the family think? Hubby really liked it. After looking at the picture in the cookbook he told me he thought I cooked it just the way I was supposed to. I liked it, but I wanted it to have more flavor. Our oldest liked the meatballs and the polenta. He doesn’t do tomatoes though. Our youngest ate the meatballs and a teeny tiny bit of polenta.
from Rachel Ray