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Lamb Meatballs with Manchego Polenta & Chimichurri

Yes to Yolks
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Ground lamb

4

Garlic clove

1 cup

Italian parsley, packed fresh leaves

1/2

Lemon, Juice of

1/2

Onion, medium

1 tsp

Oregano, dried

2 tbsp

Parsley

1

Egg, large

1 tbsp

Ketchup

1 1/4 cups

Polenta

1 tsp

Paprika, smoked

1/4 tsp

Red pepper flakes

2 tsp

Salt

2

Salt and pepper

1 tsp

Sugar

1/3 cup

Olive oil, extra-virgin

5 tbsp

Red wine vinegar

2 tsp

Truffle oil

1 cup

Panko breadcrumbs

5 tbsp

Butter, unsalted

1 1/2 cups

Manchego, grated

1 1/4 cups

Whole milk

4 1/2 cups

Water