Herb-Spiced Lamb Meatballs with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Lamb Meatballs with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lamb Meatballs with Creamy Polenta

Enjoy a beautifully balanced dish of tender, herb-infused lamb meatballs served atop a silky, creamy polenta. The aromatic blend of garlic, parsley, and mint elevates the lamb, while the smooth, velvety polenta with a hint of olive oil provides the perfect comforting counterpart.

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NUTRITION

433kcal
Protein
33.5g
Fat
15.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

100 grams Lean Ground Lamb

1 Egg White

1 clove Garlic, minced

5 grams Fresh Parsley, chopped

2 grams Fresh Mint, chopped

40 grams Polenta (Coarse Cornmeal)

240 ml Water

5 grams Olive Oil

Dash of Salt, Pepper, and Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground lamb, egg white, minced garlic, chopped parsley, chopped mint, and a dash of salt, pepper, and cumin. Mix gently until just combined to form the meatball mixture.

  • 3

    Shape the mixture into small, evenly sized meatballs (about 4-5 meatballs). Place them on the baking sheet and bake for 12-15 minutes or until cooked through.

  • 4

    Meanwhile, bring 240 ml of water to a simmer in a small saucepan. Slowly whisk in the polenta, reducing the heat to low.

  • 5

    Continue stirring the polenta for about 5-7 minutes until it thickens and becomes creamy. Stir in olive oil and adjust salt as needed.

  • 6

    Plate a serving of creamy polenta and top with 3-4 warm lamb meatballs. Garnish with an extra sprinkle of fresh herbs if desired, and serve immediately.

Herb-Spiced Lamb Meatballs with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Lamb Meatballs with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lamb Meatballs with Creamy Polenta

Enjoy a beautifully balanced dish of tender, herb-infused lamb meatballs served atop a silky, creamy polenta. The aromatic blend of garlic, parsley, and mint elevates the lamb, while the smooth, velvety polenta with a hint of olive oil provides the perfect comforting counterpart.

NUTRITION

433kcal
Protein
33.5g
Fat
15.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

100 grams Lean Ground Lamb

1 Egg White

1 clove Garlic, minced

5 grams Fresh Parsley, chopped

2 grams Fresh Mint, chopped

40 grams Polenta (Coarse Cornmeal)

240 ml Water

5 grams Olive Oil

Dash of Salt, Pepper, and Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground lamb, egg white, minced garlic, chopped parsley, chopped mint, and a dash of salt, pepper, and cumin. Mix gently until just combined to form the meatball mixture.

  • 3

    Shape the mixture into small, evenly sized meatballs (about 4-5 meatballs). Place them on the baking sheet and bake for 12-15 minutes or until cooked through.

  • 4

    Meanwhile, bring 240 ml of water to a simmer in a small saucepan. Slowly whisk in the polenta, reducing the heat to low.

  • 5

    Continue stirring the polenta for about 5-7 minutes until it thickens and becomes creamy. Stir in olive oil and adjust salt as needed.

  • 6

    Plate a serving of creamy polenta and top with 3-4 warm lamb meatballs. Garnish with an extra sprinkle of fresh herbs if desired, and serve immediately.