Moroccan Braised Lamb Meatballs over Creamy Polenta

By Anthony Salemme, contributing chef

Serves 4

This is a hearty meal can be made with beef, lamb or pork or you can just make the sauce and serve that over the polenta.


1-pound ground lamb

½ cup plain breadcrumbs

1 egg

½ cup diced onion

1 clove garlic, minced fine

1 tablespoon brown sugar

2 teaspoons salt

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon smoked paprika

½ teaspoon cinnamon

½ teaspoon crushed red pepper

Mix all ingredients in a bowl with your hands until well combined. Divide meat mixture into 12 equal size balls. Place on a parchment lined baking sheet and bake at 425F for 12-15 minutes until browned. Then add to the braising sauce. Bake at 325F for 1 hour, serving over polenta.

Braising Sauce

3 Tablespoons olive oil

1 cup diced onion

3 garlic cloves, minced fine

2 ribs celery, diced

1 carrot, diced

6 ounces baby bella mushrooms, quartered

12 ounces chopped canned tomatoes

1 cup beef broth

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon cinnamon

2 Tablespoons honey

In a shallow braising pan or saucepan that can go into the oven, heat the oil, then add the garlic, onion, celery, carrot, with the coriander, cumin, oregano, and sauté for 5-8 minutes until soft, then add the mushrooms, and sauté for 3 minutes longer. Next add the tomatoes and beef broth. Simmer for 20 minutes. Next add the baked meat balls and bake covered for 30 minutes the uncovered for an additional 30 minutes. The sauce will thicken up a bit.


1 cup cornmeal

4 cups chicken or vegetable broth

¼ cup butter

½ cup heavy cream

¾ cup grated parmesan cheese

Bring the broth to a boil and slowly add the cornmeal. Keep stirring for about 5-7 minutes, be careful it will be very bubbly. Remove from the heat add the butter, cheese and cream. Stir until creamy and smooth.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at