Lamb Meatballsby Elissa Jewell on January 15, 2019
Lamb Meatballs and Redcurrant Sauce w/ Orange and Cinnamon Polenta
I can’t think of a better way to warm up than with a massive back or leg workout, followed by some post workout comfort food. This meal is Xmassy, filling, more-ish and a little bit fancy – but still super-easy to cook.
Although it seems like it’s going to be a lot to get together, this meal should take you less than 30 minutes from scratch to the table.
Adjust the carb portion up or down depending on your needs, substituting for cauliflower rice if you need a super low calorie, low starch meal or increase the polenta serve if you are after an extra hit of starch. For each cup of cooked orange polenta, you’ll get exactly 65g of carbs so use the following guide to figure out how much extra you might need for your serves (figures have been rounded up slightly);
1 cup = 65g
1.25 cups = 80g
1.5 cups = 100g
1.75 cups = 115g
2 cups = 130g
500g of lamb mince
1 thin slice of Ezekiel bread
1/2 cup milk (any kind including dairy free works)
1 whole egg
1/4 teaspoon each of smoked paprika, cumin, coriander and cinnamon
Ingredients: Redcurrant sauce
125g of fresh red currants or cranberries (you may also use 1 cup of fresh, pitted cherries)
1 medium red onion, finely diced
1 tablespoon of red wine vinegar
1.5 tablespoons of honey or maple syrup
Ingredients: Orange & cinnamon polenta
2 cups dry cornmeal
2 cups cold water
2.5 cups boiling water
Juice of 1/2 a freshly squeezed orange
Remaining flesh of orange, diced
1 teaspoon cinnamon
1 tablespoon butter
2 teaspoons fresh orange zest
Soak the slice of bread in the milk until the bread has gone soft. In a large bowl, mix all the meatball ingredients together and season well with salt and pepper.
Make into 12 meatballs and set to one side while you make the polenta.
In a large saucepan, add the cornmeal, cold and boiling water and orange juice – stir and cook slowly on a very low heat.
Continue to stir as it cooks and add extra water if the mixture gets too thick. In the meantime, cook the meatballs on a medium heat on a lightly oiled saucepan and turn frequently.
Once the meatballs are cooked, remove from the pan and leave to drain on a plate lined with paper towel. Using the same saucepan, gently rinse under water to remove any remains of the meat and then add the diced onion and cook until soft but not brown. (Don’t forget to keep an eye on your polenta!)
Add the currants, red wine vinegar and honey and continue to stir as the sauce thickens. If it gets too dry, add a bit of water and continue to cook down slowly so that the currants lose their shape.
Mix the orange pieces, zest, butter and cinnamon into the polenta just before serving.
3 meatballs plus 1/4 cooked polenta and sauce
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