Croatian Pan-Seared Lamb Meatballs with White Bean & Kale Ragù over Polenta

Ingredients

• 1 1/4 lbs ground lamb, lean, 85/15
• 1/2 cup fresh breadcrumbs, from sourdough, packed
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, minced
• 4 cloves garlic, minced
• 1 whole egg, large
• 3/4 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 3 tbsp extra virgin olive oil, for cooking
• 1 medium yellow onion, diced
• 1 can (14.5 oz) canned diced tomatoes, no added sugar
• 1 1/2 cans (15 oz each) canned white beans, drained and rinsed
• 4 cups lacinato kale, chopped, ribs removed
• 1 cup vegetable broth, low-sodium
• 1 cup polenta, whole grain cornmeal
• 4 cups water, for polenta
• 1 whole lemon, zest and juice
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes, optional
• 2 oz parmigiano-Reggiano, grated, for serving

Instructions

1. 1

   Combine ground lamb, fresh breadcrumbs, parsley, mint, 2 minced garlic cloves, egg, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix gently with your hands until just combined. Form into 16 meatballs (about 1 1/2 inches each).

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, pan-sear meatballs 3-4 minutes per side until browned. Transfer to a plate.