Recipe courtesy of The Well at Jordan's Farm

Lamb-Ricotta Meatballs

  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 16 meatballs
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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 


  1. 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.
  2. Transfer the sauce to a blender, add the remaining basil and the butter, and puree until smooth. Add salt and pepper to taste.
  3. 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.
  4. 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.
  5. Serve garnished with bitter greens and shaved Parmesan.