Spaghetti with Lamb and Italian Sausage Meatballs

Spaghetti with Lamb and Italian Sausage Meatballs

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "Braised" and my second theme was "Movie or Book Inspired" so I went with Se7en when one of the victims was killed by constantly eating Spaghetti and Meatballs. I was very weary of making this due to the time required to make it... That being said, it was completely worth it and worth the wait. The meatballs were very tender, packed with flavour, and completely melted in your mouth. The sauce was pretty good too. Not the best I have had but I would have no problem eating it over and over. My girlfriend even said she would like me to make this again. No problem!



  1. 1 Cup Ricotta
  2. 3 Bacon Slices Fatty Unsmoked
  3. 12 White Bread Slices
  4. 1 lb Ground Lamb
  5. 1 lb Sausage Italian
  6. 4 oz Prosciutto , minced
  7. 2 Cups Flat-leaf Parsley , minced
  8. 3 1/4 teaspoons Oregano , dried
  9. 2 1/2 teaspoons Fennel Seeds
  10. 1 1/2 teaspoons Chile Crushed Red Flakes , heaping
  11. 3/4 teaspoons Cumin , ground
  12. 1/2 teaspoons Allspice , ground
  13. to taste Kosher Salt
  14. to taste Black Pepper Freshly Ground
  15. 5 Eggs
  16. 3 1/4 Tablespoons Milk Whole
  17. Olive Oil Spray
  18. 5 Tablespoons Olive Oil
  19. 1/2 Cup Red Wine Dry
  20. 3 oz Tomato Paste
  21. 5 Cups Tomato Canned Puree
  22. 1 1/2 Cups Beef Broth
  23. 2 lbs Pasta Noodles Dry
  24. to taste Parmesan Cheese Grated


125 mins
  1. Blank step
    Add Photo

    Place Ricotta in a strainer over a bowl and let drain for 2 hours.

  2. Blank step
    Add Photo

    Chop the Bacon and grind the White Bread in a food processor.

  3. Blank step
    Add Photo

    In a large bowl, combine the Lamb, Italian Sausage, chopped Bacon, Prosciutto, Parsley, Oregano, Fennel Seeds, Red Chile Flakes, Cumin, Allspice, White Bread Crumbs, Kosher Salt, and Pepper. Using your fingers, mix the ingredients until well combined. Set aside.

  4. Blank step
    Add Photo

    In a small bowl, lightly beat the Eggs.

  5. Blank step
    Add Photo

    In a medium bowl, whisk together the drained Ricotta, Milk, and beaten Eggs.

  6. Blank step
    Add Photo

    Add the liquid mixture to the meat mixture and using your hands, mix together until well combined. Cover and refrigerate for 1 hour.

  7. Blank step
    Add Photo

    Grease 2 rimmed baking sheets with the Olive Oil Spray. Roll out meatballs in your hands to desired size and place on baking sheets.

  8. Blank step
    Add Photo

    Preheat oven to 300 degrees.

  9. Blank step
    Add Photo

    In a large, oven-safe pot, heat 3 Tablespoons of Olive Oil over medium-high heat. When the Olive Oil is hot, add some meatballs, making sure not to overcrowd the pot. Stirring occasionally, cook the meatballs until browned (about 8 - 10 minutes). Transfer the meatballs to a plate and add another batch of meatballs and repeat the process. I had about 3 batches.

  10. Blank step
    Add Photo

    Return all reserved meatballs and juice to the pot. Add 2 Tablespoons of Olive Oil as well as the Red Wine. Cook for 2 minutes.

  11. Blank step
    Add Photo

    Meanwhile, add the Tomato Paste to a measuring cup and add enough water to get to 1 1/2 Cups.

  12. Blank step
    Add Photo

    Stir in the Tomato Paste plus water, Tomato Puree, and Beef Broth.

  13. Blank step
    Add Photo

    Bring to a Boil. Cover. Transfer to oven and bake until the meatballs are tender and have absorbed some of the sauce (about 1 1/2 hours).

  14. Blank step
    Add Photo

    Meanwhile, prepare the Pasta.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap