Ingredients
The following ingredients have 4 Servings
- 4 slices (200g) gluten-free bread, crusts removed, cut into chunks
- 1/3 cup (25g) finely grated parmesan, plus 1⁄4 cup (20g) extra
- 3 sprigs each flat-leaf parsley, oregano, mint, leaves chopped
- 2 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 500g lamb mince
- 300g fresh ricotta
- 1 egg, lightly beaten
- 1 tsp ground cumin
- 1⁄2 tsp ground nutmeg
- 700g bottle gluten-free sugo with basil
- 2 tbs extra virgin olive oil, plus extra for drizzling
- Basil leaves, radicchio leaves and shaved parmesan, to serve
Instruction
- Blitz bread, parmesan, herbs, spring onion and garlic in a food processor until mixture resembles breadcrumbs. Transfer to a bowl, add mince, 200g of ricotta, egg and spices, season and combine well. Roll into 8 equal balls, place on a roasting tray lined with baking paper and refrigerate for 25 minutes to firm. Preheat oven to 200°C.
- Bake meatballs for 30-35 minutes until cooked through. Heat oven grill to high. Pour sugo into a 2-litre baking tray, place meatballs on top of sauce, scatter with remaining parmesan and ricotta, drizzle with oil and grill for 6-8 minutes until meatballs are browned. Scatter with basil and serve with radicchio and parmesan.
