Ingredients with Measurements:
- 1 pound ground lamb
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large mixing bowl
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground lamb, breadcrumbs, Parmesan cheese, parsley, basil, garlic, egg, salt, and black pepper. Mix well.
3. Shape the mixture into 1-inch balls and roll them in the flour.
4. Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
5. Transfer the meatballs to a baking dish and pour the marinara sauce over them.
6. Sprinkle the shredded mozzarella cheese on top of the sauce.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 21g
- Protein: 31g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Any type of breadcrumbs can be used.
- Any type of cheese can be used instead of Parmesan and mozzarella.
Variations:
- Add chopped onions and bell peppers to the meatball mixture for extra flavor.
- Use a different type of sauce, such as Alfredo or pesto, instead of marinara.
- Add sliced mushrooms to the sauce.
Tips and tricks:
- Make sure to brown the meatballs well before baking to ensure they hold their shape.
- Use a cookie scoop to make evenly sized meatballs.
- If the cheese on top is not browned enough, broil for a few minutes at the end of cooking.
Storage instructions:
- Store any leftover Pecora Parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a bed of spaghetti or other pasta.
- Garnish with chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Spaghetti or other pasta
- Roasted vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pecora Parmigiana is a traditional Italian dish that originated in the region of Emilia-Romagna.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot with a side of pasta and a salad.
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Region: Italian