Braised Lamb Meatballs In Tomato Sauce With Fresh Ricotta Recipes

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BRAISED LAMB MEATBALLS IN TOMATO SAUCE WITH FRESH RICOTTA



Braised Lamb Meatballs in Tomato Sauce with Fresh Ricotta image

Lamb Meatballs in Tomato Sauce with Fresh Ricotta

Yield 4

Number Of Ingredients 20

¼ cup EVOO
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
4 filets anchovies
sprig of basil plus more for garnish
2 tbsp balsamic vinegar
1 can San Marzano tomatoes
¼ cup pitted kalamata olives
½ tsp cayenne pepper
Sea salt and pepper
1 clove garlic
1 shallot
1 tsp preserved lemon rind
4 tbsp extra-virgin olive oil
1/4 cup almonds, soaked in water for 4 hours, then strained
1 tablespoon each of chopped sage, parsley and rosemary
1 pound ground lamb
2 tbsp sea salt
freshly ground black pepper
1 cup fresh ricotta

Steps:

  • Combine the garlic, shallot, preserved lemon and olive oil in a food processor or high speed blender, and puree. Add the herbs and the almonds and pulse until the almonds are chopped up, but still coarse. Transfer to a mixing bowl and fold into the ground lamb. Season the lamb with salt and pepper and then form into even balls roughly the size of golf balls.
  • Carefully add the meatballs into the simmering sauce and braise gently until the meatballs read 145 F at the center with a meat thermometer (roughly 15 minutes.)
  • Serve in a large platter with dollops of fresh ricotta, a drizzle of fruity olive oil and sprigs of purple basil.

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