Photo of Lamb-ricotta meatballs and sauce by WW

Lamb-ricotta meatballs and sauce

Total Time
2 hr 40 min
40 min
2 hr
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.



1 large egg(s)

Part-skim ricotta cheese


Seasoned breadcrumbs


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

Raw lean ground lamb

1½ pound(s)

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Canned crushed tomatoes

28 oz, (1 can), preferably San Marzano

Olive oil cooking spray

4 spray(s)


  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