Chef notes
Bread and canned tomatoes are truly both unsung heroes of the pantry, and I always keep them on hand for dishes like this one. 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. 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. Although undetectable in the final dish, these tricks will serve you well.
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. When everyone is gathered around the table, it's the perfect food to pass around and enjoy together to kick off a delicious meal. 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.
I will often make a double batch of the sauce and freeze half of it. 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.
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. That way, you can add more salt or pepper if needed.
Swap option: You can substitute ground beef, ground chicken or ground turkey for the lamb. If using beef, use at least 20% fat, and if using chicken or turkey, use a blend of light and dark meat.
Ingredients
- 3 tablespoons olive oil
- 1 white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 (28-ounce) can whole plum tomatoes, such as San Marzano, crushed by hand
- 1 handful fresh basil, torn by hand
- 1/8 teaspoon granulated sugar
- 1/2 cup small torn baguette pieces
- 3 tablespoons + 1 teaspoon whole milk
- 3 tablespoons olive oil, plus more as needed
- 1 large clove garlic, minced
- 1 shallot, finely diced
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1/2 pound ground lamb, 30% fat
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon + 1 teaspoon sweet smoked paprika
- 2½ teaspoons toasted crushed fennel seeds
- 1 (8-ounce) wedge Parmesan cheese, as needed
- 1 baguette, sliced into 3/4-inch pieces
- olive oil, as needed
- 1/3 cup whole-milk ricotta
- fresh basil, torn for garnish
Preparation
For tomato sauce:
1.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.
2.Add the tomatoes, fresh basil, sugar and salt. Cook until the mixture comes to a simmer, stirring frequently.
3.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.
4.If desired, pass the sauce through a ricer. For a more rustic sauce, skip this step.
5.Taste again for seasoning at the end and add more salt and pepper if needed.
For the meatballs:
1.Soak the baguette in the milk for 30 minutes to 1 hour, then process into breadcrumbs in a food processor.
2.Heat olive oil in a small skillet over medium heat. Add the garlic and shallot, and season with salt and pepper. Cook until softened and translucent, 5 to 10 minutes. Set aside to cool completely.
3.In a large bowl, combine the shallot/garlic mixture, breadcrumbs, salt, pepper and all other meatball ingredients. Preheat oven to the broil setting.
4.Grease a sheet tray with olive oil. Using a medium scoop, form the meatballs into 1½-inch balls and place them on the sheet tray. Grate Parmesan cheese over the top of each meatball and cook in the oven until golden, about 5 minutes. Remove meatballs from oven and set aside. Lower oven to 400 F.
To serve:
1.Rub each baguette slice with olive oil on each side and toast until golden on a grill pan or skillet over medium heat or on a sheet tray in the oven.
2.Place tomato sauce at the base of an oval copper dish or small baking dish that you can serve in and add the meatballs on top of the sauce, leaving about 1/2 to 1 inch between each one. Dollop ricotta cheese between the meatballs and bake until the sauce is bubbling and the center of the meatballs reads 145 F on a digital thermometer, 15 to 20 minutes.
3.Remove from oven, grate more Parmesan cheese over the top, garnish with fresh basil and serve with toasted baguette on the side.
