Meal Kit
Lamb Meatballs
With Creamy Polenta and Tomato Ragout
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
Chef
Justin Paruszkiewicz
To enjoy with the polenta, we included a sophisticated take on the classic Italian meatball. Rich lamb replaces boring beef with a sauce that is sweet and tangy, pairing well with the rich and creamy polenta. Serve with a glass of your favorite red wine and relax – life is good.
In Your Box (serves 2)
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⅓ oz. Butter
- 0 Ground Lamb
- 0 oz. Diced Tomatoes, Canned
- 0 oz. Baby Arugula
- 0 volume Sugar
- 0 volume Ground Cumin
- 0 volume Quick-Cooking Polenta
- 0 Shallot
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqyDJ5PB
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Calories30
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Carbohydrates0g
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Net Carbs0g
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Fat3g
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Protein0g
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Sodium25mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Preheat the oven to 375 degrees. Dice the shallot into small pieces.
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2 Make the Meatballs
Place the ground lamb, cumin, 1 tsp. salt, and 1 tsp. pepper in a large mixing bowl. Mix the ingredients together to incorporate. Form the mixture into six meatballs and place on a foil lined baking sheet. Roast the meatballs for 10-12 minutes or until meatballs are firm and golden brown.
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3 Cook the Polenta
In a medium sized pot, bring 3 cups of water, and 1 tbsp. salt to a boil. Add the polenta to the water, whisking constantly until incorporated. Reduce to a simmer and stir for 5 minutes or until polenta is soft and creamy. Remove from heat. Add 2 tablespoons butter to the polenta and cover. Reserve for plating.
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4 Make the Ragout
Heat a large sauté pan over low heat and add 1 tbsp. oil to the pan. Sauté the chopped shallot for 2 minutes or until translucent. Add the diced tomatoes and sugar to the pan then mix together. Let simmer for 5-10 minutes then add salt and pepper to taste.
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5 Plate the Dish
Place the polenta on an angle from corner to corner on a plate. Top the polenta with three meatballs. Spoon the ragout over the meatballs. Finish the dish by topping with fresh baby arugula.
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