Lamb meatballs with sun-dried tomato polenta

Don’t be sheepish, it’s easy

Originally appeared in the December 08, 2011 edition of the Southside Times.

Ah, meatballs—those savory spheres of gastronomic goodness.  But sometimes a subtle change of pace is nice.  With a slight deviation in your typical butcher-counter encounter, you could easily trade out the ground beef for something a little more exotic.  Lamb offers just enough personality to wake up a plate without overpowering your palate.  More after the jump: (more…)

Published in: on December 8, 2011 at 9:26 pm  Leave a Comment  
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