These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.

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  • Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.

  • Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.

  • Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.

  • Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.

Reviews (2)

11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/07/2018
This is a delicious recipe. Some caveats are-there is way to much salt called for in both the meatballs and the Tomato sauce that is to accompany it. I added additional mint to the sauce and I used a food processor to mix the ingredients prior to mixing in the lamb. The recipe makes a lot of sauce, I only mixed the cream in with what I thought I'd need for the family dinner. There is plenty of sauce for other things. This recipes is given for six servings-we thought it would feed more than that with sauce left over. It is otherwise a keeper!
Rating: Unrated
08/19/2012
Although I think Martha Stewart is an amazing person and I have loved all the other recipes that I have tried, this was not one of my favorites. I think I'll stick to the regular beef, pork and veal combination for meatballs in sauce.