LAMB MEATBALLS WITH CREAMY POLENTA

Lamb Meatballs with Creamy Polenta image

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.

Provided by My Food and Family

Categories Home

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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

Steps:

Mix meat, bread crumbs, eggs, dry seasonings and 1/4 cup cheese just until blended. Roll into 24 (1-inch) meatballs. Refrigerate 1 hour.
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.
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.
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.
Serve meatballs and sauce with the polenta.

Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 135 mg, Sodium 590 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 4 g, Protein 28 g