Lamb Ricotta Meatballs And Sauce Food

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

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-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 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.

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.