Lamb Meatballs with Feta & Rosemary
I made these with Lamb Steaks that were rather lean. I tried to compensate with feta and extra ricotta but still felt like they were tough. I would welcome advice on how to make them leaner.
Meatball Showdown - 1/2 Beef & 1/2 Pork (nearground) vs. All Beef (farground)
Beef had a deeper, richer flavor. A little less tender. That might be able to addressed with additional ricotta. I also found when they were simmered in the sauce they tenderized as well.
1/2 Beef & 1/2 Pork were much more tender. I think absent the sauce these are better. Would be great as a slider.