Lamb Meatball Recipe with Ragout Recipe

If you have never had Lamb meatballs, you are missing out. These meatballs are moist and delicate but have such an amazing flavor. If you are looking for a new way to use meatballs, these lamb meatballs with polenta and ragout are sure to wow your family and guests.

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Lamb Meatball Recipe with Ragout Recipe

Should lamb meatballs be pink?

While lamb chops are ok to be a little pink on the inside, it is not ok for dice or ground lamb. Lamb chops can be rare and pink on the inside because the bacteria is usually on the outside of the meat. However with ground lamb, like what you will be using for lamb meatballs, the bacteria is through the meat and it should never be served pink.

What is Ragout Sauce?

A ragout is a thick stew of meat and it can be made with or without vegetables. In this case, the ragout sauce is made using the ground lamb meatballs with crushed tomatoes.

How to Store Lamb Meatballs

Lamb meatballs should be stored in the refrigerator and not at room temperature. You will want to keep the lamb meatballs in an airtight container. They will stay fresh for up to 3 days.

Ingredients for Lamb Meatball Recipe

• Ground lamb
• Cumin
• Salt
• Black pepper
• Baby Arugula

Ingredients in Polenta

• Polenta
• Water
• Salt
• Unsalted butter

Ingredients for Ragout Recipe

• Olive oil
• Shallot
• Hunt’s Diced Tomatoes with Roasted Garlic
• Sugar

How to Make Lamp Meatball Recipe with polenta and ragout

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

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.

In a medium sized pot, bring 3 cups of water, and 1 teaspoon 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.

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.

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.

More Lamb Recipes

If you love having lamb for dinner, you are going to want to check out these other lamb recipes. The taste is phenomenal and versatile.

• Guinness Shepherd’s Pie – While this shepherd’s pie is made with beef, it is traditionally made with lamb. Take this recipe and use ground lamb as a way to have a great tasting recipe and use the lamb you are craving.
• Slow Cooker Shepherd’s Pie – You can’t find a better comfort food than this slow cooker shepherd’s pie! It’s super flavorful, easy to make, and doesn’t take much effort. When you make crockpot shepherd’s pie, the slow cooker does all the work too! 
• Instant Pot Shawarma – Shawarma is super flavorful meat that originates in the Middle East. Traditionally, it was made from lamb, but there are tons of varieties now. You can make Instant Pot shawarma with chicken, beef, turkey, veal, and of course pork! While this is a pork shawarma recipe, you can swap it for lamb which is a more traditional version.

Now, remember to save this recipe on Pinterest for later 🙂

Lamb Meatball Recipe with Ragout Recipe

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 Servings

If you have never had Lamb meatballs, you are missing out. These meatballs are moist and delicate but have such an amazing flavor. If you are looking for a new way to use meatballs, these lamb meatballs with polenta and ragout are sure to wow your family and guests.

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Ingredients 

For the Lamb Meatballs:

• 1 pound ground lamb
• 3/4 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Ragout:

• 1 tablespoon olive oil
• 1 large shallot
• 15 ounce can [Hunt's Diced Tomatoes with Roasted Garlic]
• 1/3 cup sugar

For the Polenta:

• 1 cup polenta
• 3 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• Baby Arugula

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Instructions

• Preheat the oven to 375 degrees. Dice the shallot into small pieces.
• 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.
• In a medium sized pot, bring 3 cups of water, and 1 teaspoon 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.
• 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.
• 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.

Author: Laura

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