Swapping out the usual beef and pork combo for super-flavorful lamb in this spin on traditional Italian meatballs. When served with crusty baguette, these make for a decadent appetizer, but you can also make the meatballs and sauce with your favorite pasta and serve it as a main course. If you end up with leftover whipped ricotta, slather it on toast for breakfast the next day.

Serves 4 as an appetizer

For the meatballs:

1 pound ground lamb

1 egg

2 cloves garlic, minced

¼ cup panko breadcrumbs

¼ cup shredded Parmesan cheese

1 tablespoon organic Italian Blend

Large pinch organic red pepper flakes

1 teaspoon Kosher salt

Freshly cracked black pepper

For the whipped ricotta:

1 cup whole-milk ricotta

1 teaspoon organic Italian Blend

¼ teaspoon Kosher salt

For the sauce:

2 tablespoons olive oil

3 cloves garlic, minced
1 28-ounce can high-quality crushed tomatoes

Kosher salt

Freshly cracked black pepper

For serving:

Baguette or other crusty bread

Warmed butter

Organic oregano

Flaky sea salt

¼ cup chopped parsley

In a large bowl, mix all the meatball ingredients together by hand until thoroughly incorporated. Roll the mixture into 1-2 inch meatballs, placing them on a small baking sheet. (It should make about 15 meatballs.) Put the baking sheet in the refrigerator while you make the whipped ricotta.

Add the ricotta, Evermill Italian blend, and salt to a small food processor. Blend until light and airy. Set aside.

Heat the olive oil in a large saucepan over medium-high heat. Add the meatballs. Brown all sides of the meatballs, about 2 minutes per side. Once the meatballs are browned, add the garlic to the pan and stir. Cook very quickly, about 30 seconds, then add the tomatoes. Season the tomatoes with salt and pepper, then bring to a simmer. Lower the heat to medium-low and cook for about 20 minutes. 

While the meatballs are cooking, butter and toast some baguette in a toaster oven or under the broiler. Sprinkle lightly with oregano and flaky sea salt.

When the meatballs are done, take the pan off the heat and stir in the chopped parsley. Put the meatballs and sauce in a serving dish, dollop with the whipped ricotta, and serve with the toasted bread.