Lamb-Ricotta Meatballs in Tomato Sauce
Big, tender lamb and ricotta meatballs braised in tomato sauce. One or two is a full meal — they really are the star of the show.
MediumPrep: 20 minCook: 35 minServes 4Stovetop
Ingredients
- ●For the sauce:
- ●1/2 Cup olive oil, divided
- ●2 cloves garlic, minced
- ●1/2 Tsp red pepper flakes
- ●1 Tsp crushed red pepper flakes
- ●1 (28-oz) can crushed tomatoes
- ●Kosher salt and freshly ground black pepper
- ●For the meatballs:
- ●1 1/2 lb ground lamb
- ●1 lb fresh ricotta
- ●3 eggs
- ●1/2 Cup grated Parmesan
- ●3/8 Tsp smoked paprika
- ●5 Tbsp minced parsley
- ●2 Cup all-purpose flour, for coating
Assembly
- 1.Make the sauce: Add half the olive oil to a large pot over medium heat. Stir in the garlic and pepper flakes. Add the crushed tomatoes and simmer until the sauce tightens and deepens in flavor, about 15 minutes. Season with salt.
- 2.Make the meatballs: In a large bowl, combine the ground lamb, ricotta, eggs, Parmesan, smoked paprika, and parsley. Mix thoroughly. Season with salt and pepper.
- 3.Spread the flour across a baking sheet. Use your hands to form a scant 1/2-cup lamb mixture into a large meatball. Drop onto the floured baking sheet and gently roll to coat. Repeat with the remaining mixture.
- 4.Add the remaining olive oil to a large sauté pan over medium heat. Once the oil is hot, shake excess flour from the meatballs and add to the pan in batches. Brown on all sides, 2-3 minutes per side, then add the meatballs to the simmering sauce.
- 5.Add a splash of water to deglaze the sauté pan, scraping up any browned bits. Stir the pan drippings into the pot with the tomato sauce.
- 6.Simmer until the meatballs cook through, about 15 minutes. Serve with garlic bread.
Photo coming soon
The Story
“These are a different kind of Italian from the usual spaghetti-and-meatballs or chicken parm. The lamb and ricotta combo makes them huge, tender, and rich — really the star of the dish rather than a supporting player. One or two meatballs is plenty for most people. Garlic bread is the natural complement. Adapted from a Wall Street Journal recipe.”