Lamb Meatballs and Rosemary Polenta..

Who doesn’t enjoy a good meatball? Moist, tasty and BIG!
Apparently to achieve a juicy meatball you need to add binders like breadcrumbs soaked in milk or an egg.. I skip these steps as I find mince with a high fat content tends to be more than perfect!
Obviously if you’re using a lean mince, I’d say add the extras.

I used lamb mince for this dish and I can’t get over the unique flavor of this meat, I absolutely LOVE lamb. It just takes on flavor so well, and you don’t even have to do much to it.
I made this dish with a polenta because I wanted something substantial for brunch.
It was my first making polenta and I’d say the difference is that Polenta cooks a lot quicker and is a bit finer than normal maize.
To make the polenta I followed the ingredients on the pack, but made sure my initial water was boiled with Rosemary stalks, so the aroma and subtle taste of the herb made it extra yum.

Ok so for these meatballs you’ll need:
500grams Lamb Mince
A handful of finely chopped parsley
Half an onion finely chopped
1/2 Tsp smoked paprika
Salt and Pepper
1 clove garlic finely chopped

For the Sauce
1/2 an onion chopped
1 can tomato puree
Garlic clove chopped
Salt and pepper

How To:
Mix all these ingredients together and form balls.
I used my non stick grill, and may the meatballs in a cold pan with a high heat. This helps render the fat, and you wanna throw the rosemary stalks in the pan too, so the oil infuses with it.

Once nicely browned, you can remove and set aside as we’ll be finishing them off in a sauce!
The sauce is basic tomato sauce.
In the oil you’ve rendered from the meatballs, fry the other half of your onion and garlic.
Once slightly brown, add your canned tomato and a spoon of tomato paste, season to your liking.
Let it thicken a bit then add back your meatballs with the juices they’ve dripped out. Simmer for 5 minutes, then serve with your polenta and a simple salad!
Enjoy!

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