Lamb Meatballs with Mediterranean & Whipped Ricotta
by Jessica Hughes
Lamb Meatballs with Mediterranean & Whipped Ricotta
Jessica Hughes
Servings
8
Prep Time
15 minutes
Cook Time
15 minutes
These Mediterranean lamb meatballs over whipped ricotta are as beautiful as they are delicious — the kind of dish that gets photographed before it gets eaten. Tender ground lamb is seasoned with our Calicutts Mediterranean Blend, fresh garlic, and parsley, then roasted until browned and juicy and nestled into a swoosh of silky whipped ricotta. A drizzle of olive oil, a scatter of mint and lemon zest, and a few pomegranate seeds turn it into a stunning appetizer or small plate. Perfect for dinner parties, holiday entertaining, or a Mediterranean-inspired mezze spread, it comes together quickly and plates like something from a restaurant. Serve with toothpicks for passing or warm bread for scooping every last bit of ricotta.
Ingredients
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1 lb Ground lamb
⅓ C Panko breadcrumbs
1 egg
2 Tbsp Whole milk
1½ Tbsp Calicutts Mediterranean Blend
1 Clove garlic, grated
1½ tsp Calicutts Salt & Pepper
1½ Tbsp Fresh parsley, finely chopped
Olive oil, for the pan
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4 oz Whipped ricotta (whip ricotta with a little olive oil until silky)
Good olive oil, for finishing
Pinch Calicutts Mediterranean Blend
Fresh mint and parsley leaves
Lemon zest
Directions
Combine all the meatball ingredients in a bowl and mix gently — do not overmix. Form into 1¼-inch balls (about 15) and place on a parchment-lined sheet pan.
Heat the oven to 425°F. Brush the meatballs lightly with olive oil and roast 14–16 minutes, until cooked through and beautifully browned.
Whip the ricotta with a little olive oil until silky.
Swoop the ricotta across a shallow platter using the back of a spoon. Drizzle generously with olive oil and add a pinch of Mediterranean Blend across the top.
Nest the meatballs into the ricotta. Scatter mint, parsley, lemon zest, and pomegranate seeds over the top.
Lamb Meatballs with Mediterranean & Whipped Ricotta
Jessica Hughes
8
15 minutes
15 minutes
These Mediterranean lamb meatballs over whipped ricotta are as beautiful as they are delicious — the kind of dish that gets photographed before it gets eaten. Tender ground lamb is seasoned with our Calicutts Mediterranean Blend, fresh garlic, and parsley, then roasted until browned and juicy and nestled into a swoosh of silky whipped ricotta. A drizzle of olive oil, a scatter of mint and lemon zest, and a few pomegranate seeds turn it into a stunning appetizer or small plate. Perfect for dinner parties, holiday entertaining, or a Mediterranean-inspired mezze spread, it comes together quickly and plates like something from a restaurant. Serve with toothpicks for passing or warm bread for scooping every last bit of ricotta.
Ingredients
blank
1 lb Ground lamb
⅓ C Panko breadcrumbs
1 egg
2 Tbsp Whole milk
1½ Tbsp Calicutts Mediterranean Blend
1 Clove garlic, grated
1½ tsp Calicutts Salt & Pepper
1½ Tbsp Fresh parsley, finely chopped
Olive oil, for the pan
blank
4 oz Whipped ricotta (whip ricotta with a little olive oil until silky)
Good olive oil, for finishing
Pinch Calicutts Mediterranean Blend
Fresh mint and parsley leaves
Lemon zest
Directions
Combine all the meatball ingredients in a bowl and mix gently — do not overmix. Form into 1¼-inch balls (about 15) and place on a parchment-lined sheet pan.
Heat the oven to 425°F. Brush the meatballs lightly with olive oil and roast 14–16 minutes, until cooked through and beautifully browned.
Whip the ricotta with a little olive oil until silky.
Swoop the ricotta across a shallow platter using the back of a spoon. Drizzle generously with olive oil and add a pinch of Mediterranean Blend across the top.
Nest the meatballs into the ricotta. Scatter mint, parsley, lemon zest, and pomegranate seeds over the top.
Serve warm, with toothpicks alongside.
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