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Lamb Meatballs with Creamy Polenta
Lamb Meatballs with Creamy Polenta

Lamb Meatballs with Creamy Polenta

2 Hr(s) 10 Min(s)
1 Hr(s) 10 Min(s) Prep
1 Hr(s) Cook
Lamb meatballs made with fresh basil, mint and oregano are delicious on their own. They're even tastier served with a side of creamy Parmesan polenta.
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. each ground lamb and ground pork
1 cup dry bread crumbs
2 eggs, beaten
1 tsp. ground black pepper
1 tsp. each chopped fresh basil, mint, oregano and parsley
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/4 cup olive oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 qt. (4 cups) water
1 cup polenta
2 Tbsp. butter
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Let's Make It
1
Mix meat, bread crumbs, eggs, dry seasonings and 1/4 cup cheese just until blended. Roll into 24 (1-inch) meatballs. Refrigerate 1 hour.
2
Heat oil in large skillet on medium heat. Add half the meatballs; cook 8 to 10 min. or evenly browned, turning occasionally. Use slotted spoon to remove meatballs from skillet. Repeat with remaining meatballs. Discard any oil remaining in skillet.
3
Return all meatballs to skillet. Add pasta sauce; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
4
Meanwhile, bring water to boil in medium saucepan. Slowly add polenta, stirring constantly with whisk. Cover; cook on low heat 30 min. or until polenta thickens and pulls away from side of pan, stirring frequently. Remove pan from heat. Add butter and remaining cheese; stir until butter is melted and mixture is well blended.
5
Serve meatballs and sauce with the polenta.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.
Tip 2
Food Facts
For best results, do not use instant polenta to prepare this satisfying recipe.
Tip 3
Use Your Oven
Omit oil. Heat oven to 400°F. Cook polenta as directed. Meanwhile, shape meat mixture into meatballs as directed; place on rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until done (160°F). Heat pasta sauce in large skillet on medium heat. Add meatballs; cook and stir 5 min. or until sauce is heated through. Serve meatballs and sauce with the polenta.
Nutrition
Calories
520
Calories From Fat
0
% Daily Value*
Total Fat 30g
38%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 590mg
26%
Total Carbohydrates 33g
12%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 28g
56%
Vitamin A
15%
Vitamin C
6%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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