Using a medium scoop, form the meatballs into 1½-inch balls and place them on the sheet tray. In a large bowl, combine the shallot/garlic mixture, breadcrumbs, salt, pepper and all other meatball ingredients. Cook until softened and translucent, 5 to 10 minutes. Add the garlic and shallot, and season with salt and pepper. Heat olive oil in a small skillet over medium heat. Soak the baguette in the milk for 30 minutes to 1 hour, then process into breadcrumbs in a food processor. Taste again for seasoning at the end and add more salt and pepper if needed. If desired, pass the sauce through a ricer. Once it simmers, turn the heat down to low and continue to stew the mix down while you make the meatballs, or for 30 to 45 minutes. Cook until the mixture comes to a simmer, stirring frequently. 2.Īdd the tomatoes, fresh basil, sugar and salt. In a large sauté pan, heat olive oil over medium heat, add the onion and garlic, season with salt and pepper, and cook until softened and translucent, 10 to 12 minutes. If using beef, use at least 20% fat, and if using chicken or turkey, use a blend of light and dark meat. Swap option: You can substitute ground beef, ground chicken or ground turkey for the lamb. That way, you can add more salt or pepper if needed. Technique tip: When making meatballs, I like to cook one tablespoon of the mixture in a small skillet to taste for seasoning before forming all the meatballs.
EASY CASHEW RICOTTA CRACKED
If you are already going to the trouble, why not stretch your efforts and have a gorgeous sauce waiting in your freezer for the next pasta dish, chicken parmesan or Italian-style shakshuka? The biggest piece of advice I have when making this dish is to season with kosher salt and fresh cracked pepper at every step and taste as you go. I will often make a double batch of the sauce and freeze half of it. This is a wonderful recipe to make for your guests at home as well because both the meatball mixture and the tomato sauce can be made a day ahead and stored in the refrigerator overnight. When everyone is gathered around the table, it's the perfect food to pass around and enjoy together to kick off a delicious meal.
Meatballs have always been one of the most-ordered items on my menus, and this version with savory lamb and velvety ricotta is no exception.
Although undetectable in the final dish, these tricks will serve you well. In this recipe, the soaked bread and sautéed shallot and garlic mixture act to bind the meat together and help keep the end result moist and almost creamy.
When I buy a fresh baguette, I usually freeze what I don't use right away so that it's at the ready when I want to make meatballs. Bread and canned tomatoes are truly both unsung heroes of the pantry, and I always keep them on hand for dishes like this one.
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