Lamb & Ricotta Meatballs

Time: 45 minutes
Yield: 30- 32 meatballs

Ingredients:
3 tablespoons olive oil, divided
¾ cup red onion, diced
1 tablespoon garlic, peeled and minced
750 grams (1 2/3 pounds) ground mutton, lamb or beef
½ cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 – 2 eggs, beaten (See note)
1 ½ teaspoons crushed red pepper
salt and black pepper to taste
1/3 cup dry bread crumbs
3 ½ cups homemade or store bought marinara sauce (or any other favorite pasta sauce)
1 cup water
½ teaspoon dried oregano
2 tablespoons fresh Italian basil, chopped

Notes:

• First add only one beaten egg to the meatball mixture. If you are having a very hard time binding the meatballs then you can ½ -1 more beaten egg to the mixture.

Method:

1. Heat 1 tablespoon of olive oil in a non-stick skillet. In this sauté the onion and garlic till the onions are soft and translucent. Transfer to a large mixing bowl and allow it to cool.
2. Once the onion and garlic are cooled add the ground lamb, ricotta cheese, parsley, egg, crushed red pepper, salt, pepper, and mix until almost combined. Stir in breadcrumbs and continue to mix until thoroughly blended.
3. Roll the mixture into golf ball sized meatballs.
4. In a large skillet heat 1 tablespoon of olive oil over medium heat. Place half the meatballs on the skillet and cook till the meatballs are just browned on the outside but still raw from the inside (about 4-5 minutes). Remove these meatballs and add another spoon of olive oil and repeat with the rest of the meatballs.
5. Now wipe down the same skillet and pour the marinara sauce and water along with the oregano and bring to a boil. Add in all the meatballs and reduce the heat to low and simmer stirring occasionally till the meatballs are no longer pink in the center.
6. Remove from the heat and stir in the basil. Serve warm as is or over a bed of spaghetti.