Herbed Lamb Meatballs with Rich Tomato Sauce and Ri

Name: Herbed Lamb Meatballs with Rich Tomato Sauce and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 large garlic cloves, minced; 1 cup lightly packed basil leaves, torn; 2 tablespoons oregano leaves; 2 bay leaves; 1/2 teaspoon crushed red pepper; Two 28-ounce cans whole Italian tomatoes with their juices, crushed; 6 large anchovy fillets, chopped; Kosher salt; Freshly ground pepper; 1/2 cup raw almonds, finely chopped; 1/2 cup milk; 2 1/2 pounds ground lamb; 2 large eggs, lightly beaten; 1/4 cup finely chopped basil leaves, plus whole leaves for garnish; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped mint; 1 tablespoon finely chopped oregano; 1 1/2 teaspoons finely chopped thyme; 2 large garlic cloves, minced; 1 tablespoon dry red wine; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground fennel; 1 1/2 tablespoons kosher salt; 1/2 teaspoon ground black pepper; 1/4 cup extra-virgin olive oil; Ricotta cheese, for serving

Servings: persons

1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
1 cup lightly packed basil leaves, torn
2 tablespoons oregano leaves
2 bay leaves
1/2 teaspoon crushed red pepper
Two 28-ounce cans whole Italian tomatoes with their juices, crushed
6 large anchovy fillets, chopped
Kosher salt
Freshly ground pepper
1/2 cup raw almonds, finely chopped
1/2 cup milk
2 1/2 pounds ground lamb
2 large eggs, lightly beaten
1/4 cup finely chopped basil leaves, plus whole leaves for garnish
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
1 tablespoon finely chopped oregano
1 1/2 teaspoons finely chopped thyme
2 large garlic cloves, minced
1 tablespoon dry red wine
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground fennel
1 1/2 tablespoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
Ricotta cheese, for serving

1
Make the sauce In a large saucepan, heat the oil until shimmering.
2
Add the garlic, basil, oregano, bay leaves and red pepper and cook over moderately high heat for 30 seconds.
3
Add the tomatoes and simmer over moderately low heat, stirring, until the tomatoes are saucy, 1 hour.
4
Stir in the anchovies and season with salt and black pepper.
5
Make the meatballs In a bowl, cover the almonds with the milk and let stand until most of the milk has been absorbed, 30 minutes.
6
Add all of the remaining ingredients except the whole basil leaves, olive oil and ricotta and mix well.
7
Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.
8
Make the meatballs In a skillet, heat the oil until shimmering.
9
Working in batches, cook the meatballs over moderately high heat, turning, until nearly cooked through, 7 minutes per batch.
10
Make the meatballs Add the meatballs to the sauce and simmer until cooked through, 8 minutes.
11
Spoon into bowls, top with ricotta and garnish with basil.

1577

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 large garlic cloves, minced, 1 cup lightly packed basil leaves, torn, 2 tablespoons oregano leaves, and more.

Yes, Herbed Lamb Meatballs with Rich Tomato Sauce and Ricotta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Lamb Meatballs with Rich Tomato Sauce and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions