Lamb Ricotta Meatballs In Tomato Sauce Recipes

BRAISED LAMB MEATBALLS IN TOMATO SAUCE WITH 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.

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 MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

ITALIAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
• While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
• In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
• Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
• You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

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-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

LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.

LAMB-RICOTTA MEATBALLS IN TOMATO SAUCE

Steps:

• 1. Make Sauce. Add half oil to large pot over medium heat. Stir in garlic and red pepper flakes. Add onion and cook until translucent (about 5 min) Add crushed tomatoes and simmer until sauces tightens and flavors develop (about 15 minutes). Add salt.
• 2. Make Meatballs. In a lare bowl combine lamb, ricotta, eggs, parmesan, smoked paprika and parsley. Mix thoroughly. Season with salt and pepper
• 3. Spread flour across a baking sheet. Form a scant 1/4 cup lam mixture into a meatball. Gently roll in flour until fully covered. Repeat with all meat.
• 4. Add remaining oil to a large saute pan over medium heat. Once hot, shake excess flour from meatballs and add to pan in batches. Brown 2-3 minutes on each side and add meatballs to simmering sauce.
• 5. Add a splash of water to deglaze saute pan, scraping up browned bits. Stir pan drippings into pot with tomato sauce. Simmer until meatballs cook through (about 15 min.) Serve with bread and broccolin