Recipe courtesy of The Well at Jordan's Farm
Lamb-Ricotta Meatballs
55 min
55 min
16 meatballs
55 min
55 min
16 meatballs


Tomato Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, julienned
  • 1 clove garlic, grated on a Microplane 
  • 3 large tomatoes, cored and sliced 
  • 1 bunch fresh basil, leaves picked
  • 1 tablespoon butter 
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
  • 1 pound ground lamb
  • 1 pound fresh ricotta cheese 
  • 1 cup grated Parmesan
  • 2 eggs 
  • Pinch freshly ground nutmeg 
  • 1 teaspoon kosher salt 
  • Freshly cracked black pepper 
  • Flour, for dusting 
  • Vegetable oil, for frying 
  • Bitter greens, for garnish 
  • Shaved Parmesan, for garnish 


For the tomato sauce: Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until beginning to sweat, 3 to 4 minutes. Add the garlic and cook for another minute. Add the tomatoes and half of the basil and cook for about 6 minutes, until the tomatoes begin to break down.

Transfer the sauce to a blender, add the remaining basil and the butter, and puree until smooth. Add salt and pepper to taste.

For the meatballs: In a large bowl, combine the lamb, ricotta, Parmesan, eggs, nutmeg, salt and some pepper. Divide into golf-ball-size meatballs and dust with flour.

Heat some vegetable oil in a large skillet over medium-high heat. Add the meatballs and fry until golden brown all over, 4 to 5 minutes. Add the tomato sauce; finish cooking the meatballs in the sauce.

Serve garnished with bitter greens and shaved Parmesan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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