Piatti Stuffed American Lamb Meatballs

Recipe provided by | Chef Mario Godoy Piatti Restaurant Denver, Colorado


5 lbs. Ground American Lamb

5 lbs. Ricotta cheese

2 quarts Toasted bread crumbs

1 cup Grated Parmesan cheese

¾ tblsp. Minced garlic

2 tblsp. Chili flakes

3/4 tblsp. Oregano

2 tblsp. Chopped mint

3/4 tblsp. Black pepper

3 tblsp. Salt

50 cubes Provolone cheese

Red Pepper Marinara (recipe follows)

Red Pepper Marinara


Ingredients: (makes 4 quarts)


2.5 medium onions, slivered

¾ cup olive oil

1 tblsp. Minced garlic

6 lbs. Crushed tomatoes with their juice

2.5 lbs. Roasted red peppers

5 tblsp. Mint

Salt and pepper, to taste


Mix all ingredients together. Insert a cube of provolone cheese than form it back together into a 3-inch meatball.  Freeze overnight to maintain shape.

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.

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. Add remaining ingredients and bring to a boil. Lower heat and simmer for 1 hour. Puree the sauce.

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SERVINGS: (makes approximately 50 meatballs)