This homemade Italian Meatball Recipe is easy to throw together, amazing in a variety of dishes, freezer friendly and it uses a surprise but amazing ingredient!
In a small bowl combine the breadcrumbs, ricotta, and cream. Mix until evenly combined. Set aside.
While the above mixture rests, combine the ground American lamb the rest of the ingredients in a large bowl and mix until just combined.
Add the breadcrumb mixture to the American lamb mixture and mix well until everything is combined.
The texture should be slightly sticky and slimy, not too dry and not too wet. Reference video for example.
Shape the meatballs so they are roughly the same size, for 25-30 meatballs, use about 1 tablespoon of meat.
Line meatballs on a broiler pan or a cookie sheet sprayed with baking spray or lined with parchment.
Broil the meatballs on high for about 10 minutes or until they are nicely browned on top.
The meatballs won't be cooked completely, so finish cooking them in whatever recipe you're using them for or flash freeze and then store in the freezer for future use!
You can use 1/3 cup milk in place of the ricotta and cream. Even though the amount of milk is less than the cream and ricotta, the volume will equal out in the final recipe.