Lamb Meatballs Recipe
Creamy Polenta, Castelvetrano Olives, Crispy Cipollini Onions
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Ingredients
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Lamb Meatballs
Creamy Polenta
Toppings
Method
Lamb Meatballs Preparation
- 1
Mix the Meatball Ingredients
In a large bowl, combine ground lamb, minced garlic, chopped parsley, egg, bread crumbs, ground cumin, salt, and black pepper. Mix well until all ingredients are thoroughly blended.
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs approximately 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for about 6-8 minutes, turning occasionally until they are browned on all sides and cooked through. Transfer to a plate and keep warm.
Creamy Polenta Preparation
- 4
Boil the Water
In a large pot, bring 4 cups of water and 1 tsp of salt to a boil.
- 5
Add the Cornmeal
Gradually whisk in the cornmeal to avoid lumps. Reduce the heat to low and cook, stirring frequently, for about 30 minutes until the polenta is thick and creamy.
- 6
Finish the Polenta
Stir in butter and grated Parmesan cheese until melted and smooth. Adjust seasoning with salt if necessary.
Toppings Preparation
- 7
- 8
