Roasted Lamb Meatballs With Red Sauce And Polenta

• 3 slices bread, chopped
• 3 cups chicken broth
• 1 1/2 lbs ground lamb
• 1 egg, lightly beaten
• 2 large garlic cloves, grated
• salt and pepper
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 tablespoons balsamic vinegar
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 1 cup milk
• 1 cup polenta
• 2 tablespoons honey
• 1 tablespoon butter
• 1 tablespoon rosemary, chopped

1. Preheat the oven to 400u0b0.
2. In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
3. Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
4. Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
5. Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
6. In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
7. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
8. Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.

bread, chicken broth, ground lamb, egg, garlic, salt, olive oil, red onion, balsamic vinegar, tomatoes, milk, polenta, honey, butter, rosemary

Taken from www.food.com/recipe/roasted-lamb-meatballs-with-red-sauce-and-polenta-272546 (may not work)