Meal Kit

Lamb Meatballs

With Creamy Polenta and Tomato Ragout

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • Info
    ⅓ oz. Butter
  • 0 Shallot
  • 0 volume Quick-Cooking Polenta
  • 0 volume Ground Cumin
  • 0 volume Sugar
  • 0 oz. Baby Arugula
  • 0 oz. Diced Tomatoes, Canned
  • 0 Ground Lamb

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prep the Vegetables

    Preheat the oven to 375 degrees. Dice the shallot into small pieces.

  2. 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.

  3. 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.

  4. 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.

  5. 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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