Lamb-ricotta meatballs and sauce
8
Points®
Total time: 2 hr 40 min • Prep: 40 min • Cook: 2 hr • Serves: 10 • Difficulty: Easy
The unexpected addition of ricotta makes these lamb meatballs meltingly tender and juicy. Be sure not to overmix the meat and handle it gently for the best possible texture.
Ingredients
Egg
1 large egg(s)
Part skim ricotta cheese
⅔ cup(s)
Seasoned breadcrumbs
⅓ cup(s)
Fresh parsley
2 Tbsp, chopped flat-leaf
Fresh oregano
1 Tbsp, chopped plus small leaves
Table salt
1 tsp
Red pepper flakes
¼ tsp
Black pepper
¼ tsp
Uncooked 85% lean ground lamb
1½ pound(s)
Uncooked onion
1 medium, chopped
Garlic
2 clove(s), minced
Canned crushed tomatoes
28 oz, (1 can), preferably San Marzano
Olive oil cooking spray
4 spray(s)
Instructions
1
Line large rimmed baking sheet or broiler rack with foil and spray with olive oil nonstick spray. Preheat broiler.
2
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.
3
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.
4
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.
5
Per serving: 3 meatballs and about 1/4 cup sauce
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