This delightful lamb meatball recipe was inspired by a chef's signature dish served at a memorable dinner party. With its rich flavors and tender meatballs, this dish is surprisingly easy to prepare, making it ideal for entertaining. Pair it with pasta for an Italian feast, or opt for a lighter touch with whole roasted cauliflower or a refreshing radish, fennel, & grapefruit salad.

savory lamb meatballs in tomato sauce with ricotta

This meatball recipe stands out for its simplicity and depth of flavor, thanks to a blend of spices and herbs. Ingredients like lemon zest, basil, anchovies, and garlic create a taste profile that rivals gourmet restaurant dishes. The chef excels at incorporating fresh, seasonal elements, drawing inspiration from Mediterranean culinary traditions.

The tomato sauce is the real star here, rich and flavorful, serving as the perfect backdrop for the meatballs. Don't forget to keep this sauce recipe handy for all your future pasta nights!

The addition of fresh ricotta on top adds a creamy finish, elevating the dish without extra effort. If you're looking to impress at your next gathering, this is the perfect recipe for you. Scroll down to check out the full lamb meatballs recipe, along with tips for creating memorable, healthy meals.

olive oil drizzle on savory lamb meatballssavory lamb meatballs
Recipe Overview

Ingredients

for the tomato sauce:

  • ¼ cup extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 anchovy filets
  • sprig of basil and additional for garnish
  • 2 tablespoons balsamic vinegar
  • 1 can San Marzano tomatoes
  • ¼ cup pitted kalamata olives
  • ½ teaspoon cayenne pepper
  • Sea salt and black pepper to taste

for the meatballs:

  • 1 clove garlic
  • 1 shallot
  • 1 teaspoon preserved lemon rind
  • 4 tablespoons extra-virgin olive oil
  • ¼ cup almonds, soaked for 4 hours and drained
  • 1 tablespoon each of chopped sage, parsley, and rosemary
  • 1 pound ground lamb
  • 2 tablespoons sea salt
  • freshly ground black pepper
  • 1 cup fresh ricotta

Directions

for the tomato sauce:

  1. In a large pot, heat the olive oil over medium-high heat. Add shallots, basil, anchovies, and garlic, cooking until translucent for about 5 minutes. Stir in balsamic vinegar and reduce by half, approximately 5 minutes. Add San Marzano tomatoes, olives, and cayenne, and season with salt and pepper. Simmer for 30 minutes, then remove from heat and blend until slightly chunky.
  2. While the sauce is simmering, start preparing the meatballs.

for the meatballs:

  1. In a food processor, combine garlic, shallot, preserved lemon, and olive oil, and blend until smooth. Add herbs and almonds, pulsing until the almonds are coarsely chopped. Transfer the mixture to a bowl and mix with ground lamb. Season with salt and pepper, then shape into golf ball-sized meatballs.
  2. Gently add the meatballs to the simmering sauce and braise until they reach an internal temperature of 145°F, about 15 minutes.

to serve:

  1. Arrange the meatballs on a large serving platter. Top with fresh ricotta, drizzle with quality olive oil, and garnish with purple basil sprigs.