Herbed Lamb Meatballs with Rich Tomato Sauce Recipe

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, minced
• 1 cup lightly packed basil leaves, torn
• 2 tablespoons oregano leaves
• 1/2 teaspoon crushed red pepper
• Two 28-ounce cans whole Italian tomatoes
• with their juices, crushed
• 6 large anchovy fillets, chopped
• For the Herbed Lamb Meatballs:
• 1/2 cup raw almonds, finely chopped
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped basil leaves, plus
• whole leaves for garnish
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped mint
• 1 tablespoon finely chopped oregano
• 1 1/2 teaspoons finely chopped thyme
• 2 large garlic cloves, minced
• 1 tablespoon dry red wine
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground fennel
• 1 1/2 tablespoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• Ricotta cheese, for serving
• 1. 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
View Full Recipe at CHEWING THE FAT