Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup of water. Add the pork and combine. Form into 12 meatballs.

Step 2    

In a large enameled cast-iron casserole, heat the olive oil. Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes. Stir in the broth and the piece of cheese. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes. Stir in the peas and spinach, season with salt and pepper and simmer until the peas are warmed through.

Step 3    

In shallow bowls, spoon the meatballs and broth over egg noodles. Garnish with grated Parmigiano and serve.

Make Ahead

The uncooked meatballs can be refrigerated overnight.

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Aggregate Rating value: 2

Review Count: 5757

Worst Rating: 0

Best Rating: 5

Author Name: bp_spartan

Review Body: I'm not sure why this only has two stars. I wonder if that is from people who have actually made it, as this is a fantastic recipe. I've made it several times and shared the recipe with others. Everyone loves it. I also use just the meatballs  in other soups to great success.

Review Rating: 5

Date Published: 2016-10-05