LAMB-RICOTTA MEATBALLS IN TOMATO SAUCE

Lamb-Ricotta Meatballs in Tomato Sauce image

Number Of Ingredients 14

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1/2 cup Olive Oil
2 cloves Garlic cloves - minced
1/2 - mixed heads Spanish Onion
1 teaspoon Red Pepper Flakes
28 ounces Crushed Tomatoes
1 dash Salt Kosher
1 dash Pepper - ground
1.5 pounds Lamb - ground
1/2 pound Ricotta - fresh
3 pieces Eggs
1/2 cup Parmesan - grated
3 1/2 teaspoons Paprika - smoked
5 tablespoons Parsley - flatleaf minced
2 cups Flour

Steps:

1. Make Sauce. Add half oil to large pot over medium heat. Stir in garlic and red pepper flakes. Add onion and cook until translucent (about 5 min) Add crushed tomatoes and simmer until sauces tightens and flavors develop (about 15 minutes). Add salt.
2. Make Meatballs. In a lare bowl combine lamb, ricotta, eggs, parmesan, smoked paprika and parsley. Mix thoroughly. Season with salt and pepper
3. Spread flour across a baking sheet. Form a scant 1/4 cup lam mixture into a meatball. Gently roll in flour until fully covered. Repeat with all meat.
4. Add remaining oil to a large saute pan over medium heat. Once hot, shake excess flour from meatballs and add to pan in batches. Brown 2-3 minutes on each side and add meatballs to simmering sauce.
5. Add a splash of water to deglaze saute pan, scraping up browned bits. Stir pan drippings into pot with tomato sauce. Simmer until meatballs cook through (about 15 min.) Serve with bread and broccolin