Name: The Kentucky Castles Lamb Meatballs At The Kentucky Castle Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb ground lamb (80/20); 1 cups Panko breadcrumbs; 0.25 cups whole milk; 1 unit large egg; 2 unit garlic cloves, minced; 1 unit shallot, finely minced; 0.25 cups fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground cinnamon; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil (for frying); 2 tbsp extra-virgin olive oil; 1 unit yellow onion, finely chopped; 3 unit garlic cloves, thinly sliced; 2 tbsp tomato paste; 28 oz crushed tomatoes (canned); 0.5 cups hot water or low-sodium chicken stock; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp Aleppo pepper or crushed red pepper; 0.25 tsp ground cinnamon; 1 tsp brown sugar or honey; 1 tbsp fresh lemon juice; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh basil or parsley, chopped (for finishing); 1 cups whole-milk ricotta

Method

Lamb Meatballs

Soak breadcrumbs

In a small bowl combine panko breadcrumbs and 1/4 cup whole milk. Let sit 5 minutes until the milk is absorbed.

Mix meatball ingredients

In a large bowl add ground lamb, soaked breadcrumbs, egg, minced garlic, minced shallot, chopped parsley, chopped mint, ground cumin, ground coriander, ground cinnamon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Using your hands or a fork, gently combine until just incorporated; do not overwork the meat.

Shape meatballs

Portion the mixture into 1 1/4-inch (about 1.5 tablespoon) meatballs (yield ~18–20). Roll gently to form smooth balls, compact but not tightly packed.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs in a single layer and brown on all sides about 2–3 minutes per side (do not cook through). Transfer browned meatballs to a plate lined with paper towels.

Spiced Mediterranean Tomato Sauce

Sweat aromatics

In the same skillet used for meatballs, reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add finely chopped onion and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add sliced garlic and cook 30–60 seconds until fragrant but not browned.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Add ground cumin, smoked paprika, Aleppo pepper (or crushed red pepper), and 1/4 teaspoon ground cinnamon; cook 30 seconds to bloom the spices.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes and 1/2 cup hot water or low-sodium chicken stock, stirring to combine. Add 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar or honey. Bring to a gentle simmer.

Finish with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Cover partially and simmer gently over low heat 12–15 minutes, or until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped basil or parsley at the end; adjust seasoning to taste.

Za'atar Whipped Ricotta

Blend ricotta

In a food processor or using an immersion blender, combine 1 cup whole-milk ricotta, 1/4 cup Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 2 teaspoons za'atar, 1/4 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Process until smooth and airy, about 30–45 seconds. Scrape down sides and blend once more to ensure uniform texture.

Adjust and serve

Taste and adjust seasoning or lemon as needed. Spoon whipped ricotta onto serving platter or individual plates, drizzle with 1 teaspoon olive oil and sprinkle additional 1/2 teaspoon za'atar on top.

To Serve / Garnish

Spread a generous dollop of the za'atar whipped ricotta on each serving plate or on a communal platter. Spoon hot tomato sauce onto the platter and arrange the lamb meatballs on top of the sauce.

Scatter chopped fresh mint or parsley over the meatballs and sauce. Sprinkle toasted pine nuts or slivered almonds if using. Serve with lemon wedges alongside for squeezing.

Serve warm with crusty bread, pita, or over couscous or rice.