Photo of Lamb-ricotta meatballs and sauce by WW

Lamb-ricotta meatballs and sauce

Points® value
Total Time
3 hr 10 min
40 min
2 hr 30 min
The unexpected addition of ricotta makes these lamb meatballs tender and juicy. Be sure not to overmix the meat, and handle it gently for the best texture.


Poached egg

1 egg(s)

Part-skim ricotta cheese


Seasoned breadcrumbs


Fresh parsley

2 tbsp(s), chopped

Fresh oregano

1 tbsp(s), chopped, small leaves for garnish

Table salt

1 tsp(s), divided

Crushed red pepper flakes

¼ tsp(s)

Black pepper

¼ tsp(s)

Uncooked lean ground lamb

1½ pound(s)

Sweet onions

1 medium, chopped

Fresh garlic scapes

1 medium, minced

Canned crushed tomatoes

28 oz


  1. Line a large rimmed baking sheet or broiler rack with foil and spray with nonstick spray. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: 3 meatballs and about 1/4 cup sauce