Recipe provided by | LONGBOURN FARM
INSTRUCTIONS
3/4 cup plain breadcrumbs
2 garlic cloves grated
1/4 cup cream
1/4 cup ricotta cheese
1 pound ground American lamb
1 egg
1 tablespoon dried onions onion powder can be substituted
3 tablespoons fresh basil, chopped 1 1/2
tablespoons if using dried
1- 1/2 tablespoons fresh parsley,
chopped 2 teaspoons if using dried
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
In a small bowl combine the breadcrumbs, ricotta, and cream. Mix until evenly combined. Set aside.
While the above mixture rests, combine the ground American lamb the rest of the ingredients in a large bowl and mix until just combined.
Add the breadcrumb mixture to the American lamb mixture and mix well until everything is combined.
The texture should be slightly sticky and slimy, not too dry and not too wet.
Shape the meatballs so they are roughly the same size, for 25-30 meatballs, use about 1 tablespoon of meat.
Line meatballs on a broiler pan or a cookie sheet sprayed with baking spray or lined with parchment.
Broil the meatballs on high for about 10 minutes or until they are nicely browned on top.
The meatballs won’t be cooked completely, so finish cooking them in whatever recipe you’re using them for or flash freeze and then store in the freezer for future use
