Roasted Lamb Meatballs with Red Sauce and Polenta Rachael Ray   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS 3 slices whole wheat bread, crusts discarded, chopped 3 cups chicken broth 1 1/2 pounds ground lamb 1 egg, lightly beaten 2 large cloves garlic, grated Salt and pepper 1 tablespoon extra-virgin olive oil (EVOO), plus more for brushing 1 red onion, finely chopped 2 tablespoons balsamic vinegar One 28-ounce can crushed fire-roasted tomatoes 1 cup whole milk or half-and-half 1 cup polenta 2 tablespoons honey 1 tablespoon butter 1 tablespoon chopped rosemary 1. Preheat the oven to 400°. In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper. Form the mixture into 8 meatballs. Brush with EVOO and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes. 2. Meanwhile, in a medium saucepan, heat 1 tablespoon EVOO , 1 turn of the pan, over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes. 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. 3. 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. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk. 4. Spoon the polenta into bowls; top with the meatballs and sauce.

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