Cheese-Stuffed Lamb Meatballs

Cheese-Stuffed Lamb Meatballs



5 lbs. Shepherds Pride or Cedar Springs ground lamb

5 lbs. Ricotta cheese

2 quarts Toasted bread crumbs

1 cup Grated Parmesan cheese

3/4 tbsp. Minced garlic

2 tbsp. Chili flakes

3/4 tblsp. Oregano

2 tbsp. Chopped mint

3/4 tbsp. Black pepper

3 tbsp. Salt

50 cubes Provolone cheese

Red Pepper Marinara Ingredients

2.5 medium onions, slivered

3/4 cup olive oil

1 tbsp. Minced garlic

6 lbs. Crushed tomatoes with their juice

2.5 lbs. Roasted red peppers

5 tbsp. Mint

Salt and pepper, to taste


    1. Mix all meatball ingredients together. Insert a cube of provolone cheese than form it back together into a 3-inch meatball. Freeze overnight to maintain shape.
    2. Deep fry the balls until golden brown. Place the balls into a pan; add Red Pepper Marinara sauce. Cover with foil and bake at 350 degrees F. for 30 minutes. Place meatballs in bowl and if desired, sprinkle with additional grated Parmesan.

Marinara Directions

    1. In a large pot, add onions and olive oil and sweat the onions for approximately 2 minutes. Add the garlic, saute for 1 additional minute.
    2. Add remaining ingredients and bring to a boil. Lower heat and simmer for 1 hour. Puree the sauce.

Recipe and Image provided by Chef Mario Godoy from Piatti Restaurant Denver.

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