Lamb Meatballs in Tomato Sauce with Polenta
Juicy ground lamb meatballs simmered in a garlicky tomato sauce over creamy polenta, finished with toasted pumpkin seeds for an extra zinc boost. Lamb and pumpkin seeds make this a genuinely zinc-rich dinner that's ready in about half an hour.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 140gground lamb
- 1clovegarlic, minced
- 0.25tspdried oregano
- 0.25tspsalt
- 1pinchblack pepper
- 1.5tbspolive oil
- 200gcanned crushed tomatoes (passata)
- 40gdry instant polenta (cornmeal)
- 200mlwater
- 28gpumpkin seeds, toasted
- 1tbspfresh basil, torn
Instructions
- 01
In a bowl, combine the ground lamb, half the minced garlic, oregano, half the salt, and black pepper. Mix gently and roll into 4-5 small meatballs.
- 02
Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 4-5 minutes, then transfer to a plate.
- 03
Add the remaining garlic to the skillet and cook 30 seconds until fragrant. Pour in the crushed tomatoes, season with the remaining salt, and bring to a gentle simmer.
- 04
Return the meatballs to the sauce, cover, and simmer 8-10 minutes until cooked through (no pink inside).
- 05
Meanwhile, bring the water to a boil in a small pot. Whisk in the polenta and the remaining 0.5 tbsp olive oil. Cook 3-5 minutes, stirring, until thick and creamy. Season lightly.
- 06
Spoon the polenta into a bowl, top with the meatballs and tomato sauce, and scatter over the toasted pumpkin seeds and torn basil.
Nutrition (per serving)
- Calories
- 770kcal
- Protein
- 37g
- Carbs
- 40g
- Fat
- 42g
- Fiber
- 6g
- Selenium
- 26mcg
- Zinc
- 7.5mg
- Iron
- 6mg
- B12
- 3mcg
- Iodine
- 7mcg
- Sodium
- 720mg
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