Lamb Ricotta Meatballs And Sauce Recipes

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

LAMB MEATBALLS AND SAUCE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil; oil lightly.
• Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
• Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
• Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
• Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
• Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

CHEF JOHN'S RICOTTA MEATBALLS

Steps:

• Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
• Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
• Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
• Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

LAMB-RICOTTA MEATBALLS AND SAUCE

Steps:

• Line large rimmed baking sheet or broiler rack with foil and spray with olive oil nonstick spray. Preheat broiler.
• Beat egg in large bowl. Stir in ricotta, bread crumbs, parsley, chopped oregano, 1/2 teaspoon salt, pepper flakes, and black pepper. Add lamb and stir until mixed well but not overmixed. With damp hands, form 30 meatballs.
• Arrange meatballs on prepared baking sheet. Broil 5 inches from heat, turning, until meatballs are firm, about 5 minutes. Transfer to 5- or 6-quart slow cooker.
• Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoesand remaining 1/2 teaspoon salt and bring to boil. Transfer tomato mixture to slow cooker. Cover and cook until meatballs are tender, 2 to 3 hours on High or 4 to 5 hours on Low. Serve sprinkled with oregano leaves.
• Per serving: 3 meatballs and about 1/4 cup sauce

LAMB-RICOTTA MEATBALLS AND SAUCE

Steps:

• Line a large rimmed baking sheet or broiler rack with foil and spray with nonstick spray. Preheat broiler.
• In a large bowl, beat eggs. Stir in ricotta, bread crumbs, parsley, chopped oregano, 1/2 tsp salt, red pepper flakes, and black pepper. Add lamb and stir until mixed well but not overmixed. With damp hands, form 30 meatballs.
• Arrange meatballs on prepared baking sheet. Broil 5 inches from heat, turning, until meatballs are firm, about 5 minutes. Transfer to a 5- or 6-qt slow cooker.
• Spray a large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and remaining 1/2 tsp salt and bring to a boil. Transfer tomato mixture to slow cooker. Cover and cook until meatballs are tender, 2 to 3 hours on High or 4 to 5 hours on Low. Serve sprinkled with oregano leaves.
• Per serving: 3 meatballs and about 1/4 cup sauce