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.

LAMB MEATBALLS WITH ROSEMARY TOMATO SAUCE

Steps:

• Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
• Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
• Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.

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.

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