Croatian Pan-Seared Lamb Meatballs with White Bean & Kale Ragù over Polenta
Prep 20 min · Cook 35 min · Serves 4 · medium
Tender herb-infused lamb meatballs simmered in a rustic white bean and lacinato kale ragù, served over creamy polenta with fresh lemon zest and toasted breadcrumbs. A Dalmatian-inspired comfort dish with Mediterranean soul.
Ingredients
- 1.25 lbs Ground lamb, lean, 85/15
- 0.5 cup Fresh breadcrumbs, from sourdough, packed
- 0.25 cup Fresh parsley, finely chopped
- 2 tbsp Fresh mint, minced
- 4 cloves Garlic, minced
- 1 whole Egg, large
- 0.75 tsp Sea salt
- 0.5 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
- 1.5 cans (15 oz each) Canned white beans, drained and rinsed
- 4 cups Lacinato kale, chopped, ribs removed
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