Lamb Meatballs in Tomato Sauce with Ricotta

This recipe was inspired by F&W. And let me just say this are a tasty herby meatball!

Sauce:
1/4 c olive oil
4 large garlic cloves, minced
1 c basil leaves, torn
2 TBSP oregano leaves
2 bay leaves
1/2 tsp crushed red pepper
1 28-ounce cans whole Italian tomatoes with their juices, crushed
Salt and pepper

Meatballs:
1/2 c almonds, finely chopped
1/2 c milk
1 lb ground lamb
1 large egg, lightly beaten
1/4 c chopped basil leaves
1/4 c chopped flat-leaf parsley
2 TBSP chopped mint
1 TBSP chopped oregano
1 1/2 tsp chopped thyme
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground fennec
1 1/2 TBSP salt
1/2 tsp black pepper
Olive oil spray
Ricotta cheese, for serving

MAKE THE SAUCE In a large saucepan, heat the oil until shimmering. Add the garlic, basil, oregano, bay leaves and red pepper and cook over moderately high heat for 30 seconds. Add the tomatoes and simmer over moderately low heat, stirring, until the tomatoes are saucy, 1 hour. Stir in the anchovies and season with salt and black pepper.

MAKE THE MEATBALLS In a bowl, cover the almonds with the milk and let stand until most of the milk has been absorbed, 30 minutes. Add all of the remaining ingredients except the whole basil leaves, olive oil and ricotta and mix well. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.

Bake at 400 for 15 – 20 minutes until cooked through.

Serve with tomato sauce and a dollop of ricotta.

Serves 4.

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