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Lamb Meatballs with Manchego Polenta & Chimichurri

Lamb Meatballs with Manchego Polenta & Chimichurri

  • Yield: 6 servings 1x



For the Chimichurri:

  • 1 cup packed fresh Italian parsley leaves
  • 2 garlic cloves, peeled and smashed
  • 1 teaspoon dried oregano
  • 5 tablespoons red wine vinegar
  • Juice of half a lemon
  • ¼ teaspoon red pepper flakes
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste

For the Meatballs:

  • 1 cup panko breadcrumbs
  • ¼ cup whole milk
  • ½ of a medium onion, grated or very finely chopped
  • 2 garlic cloves, pressed or grated
  • 2 tablespoons parsley, chopped
  • 1 tablespoon ketchup
  • 1 teaspoon sugar
  • 1 teaspoon smoked paprika
  • ½ cup grated manchego cheese
  • 1 large egg
  • Salt and pepper
  • 1 lb ground lamb

For the Manchego Polenta:

  • 4½ cups water
  • 2 teaspoons salt
  • 1¼ cups polenta
  • 1 cup grated manchego cheese
  • 1 cup whole milk
  • 5 tablespoons unsalted butter, cut into cubes
  • 23 teaspoons truffle oil, optional


For the Chimichurri:

  1. Combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper. Transfer to an airtight container and store in the fridge until ready to use. This gets better the longer it hangs out in the fridge, and it will keep for up to a month in an airtight container.

For the Meatballs:

  1. Line a baking sheet with tin foil and spray with nonstick spray. Preheat the oven to 400°F.
  2. Combine all the ingredients except the egg and the lamb. Mix well and season with salt and pepper, to taste. Add in the egg and mix to combine.
  3. Finally, fold in the lamb, working the mixture until it is just combined and homogenous.
  4. Scoop the meatballs into 1-inch balls and place them on the prepared baking sheet. Spray them with the nonstick spray and place the tray in the preheated oven.
  5. Bake for 20-25 minutes or until the meatballs are cooked through. Keep warm until you are ready to serve.

For the Manchego Polenta:

  1. Bring the water to a boil in a large pot. Once it is boiling, add the salt.
  2. Gradually whisk in the polenta and reduce the heat to low. Stirring frequently, cook until the polenta is tender and thick, about 15 minutes.
  3. Add the cheese, milk, and butter and stir constantly until everything is melted and incorporated. If using, whisk in the truffle oil. Season, to taste, with additional salt and pepper. Keep warm until you are ready to serve. If it thickens up too much, whisk in a little milk before serving.

To Serve:

  1. Ladle some of the polenta onto each plate and top with a few meatballs. Drizzle the chimichurri over top and serve immediately.