Lamb Meatballs with Tomato Sauce & Ricotta Salata

Staff Writer
Lamb Meatballs with Tomato Sauce & Ricotta Salata
Lamb meatballs made by chef Adam Dulye.
Melissa Fuller, Eddie Arrossi & Brewers Association

Lamb meatballs made by chef Adam Dulye.

From DC's SAVOR event and chef Adam Dulye from The Monk's Kettle and The Abbot's Cellar. Pair with 21st Amendment's Back in Black brew.

375
Calories Per Serving
Deliver Ingredients

Ingredients

For the meatballs

  • 1 Cup fresh breadcrumbs
  • 1/4 Cup milk
  • 2/4 Pounds ground lamb, preferably shoulder meat
  • 1 large egg, lightly beaten
  • 2 Tablespoons minced onion
  • 1 Tablespoon minced fresh flat-leaf parsley
  • 1 Teaspoon minced fresh oregano
  • 1 Teaspoon minced garlic
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon tsp sweet paprika, preferably Hungarian
  • Kosher salt and freshly ground black pepper

For the sauce

  • 2 Tablespoons extra virgin olive oil
  • 1 Cup finely chopped red onion
  • 2 Teaspoons finely chopped fresh oregano
  • 1 fresh bay leaf
  • 1 three-inch cinnamon stick
  • 1/2 Cup dry red wine
  • 2 Cups canned San Marzano tomatoes
  • Kosher salt and freshly ground black pepper
  • 4 Ounces ricotta salata, crumbled

Directions

For the meatballs

Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.

 

Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, cinnamon, paprika, 1/2 tsp. salt and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.

 

Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.

For the sauce

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomatoes and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.

 

Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the
meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the ricotta salata.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
17g
26%
Sugar
7g
N/A
Saturated Fat
6g
28%
Cholesterol
98mg
33%
Protein
23g
45%
Carbs
32g
11%
Vitamin A
113µg
13%
Vitamin B12
2µg
28%
Vitamin B6
0.6mg
27.8%
Vitamin C
15mg
25%
Vitamin D
0.6µg
0.1%
Vitamin E
2mg
10%
Vitamin K
37µg
46%
Calcium
192mg
19%
Fiber
4g
17%
Folate (food)
43µg
N/A
Folate equivalent (total)
80µg
20%
Folic acid
22µg
N/A
Iron
4mg
22%
Magnesium
52mg
13%
Monounsaturated
8g
N/A
Niacin (B3)
5mg
26%
Phosphorus
293mg
42%
Polyunsaturated
2g
N/A
Potassium
655mg
19%
Riboflavin (B2)
0.4mg
23.1%
Sodium
675mg
28%
Thiamin (B1)
0.4mg
25.3%
Trans
0.1g
N/A
Zinc
4mg
29%