The meatballs in this fast and easy dish from F&W’s Kay Chun are incredibly tender thanks to a generous amount of fresh ricotta mixed with the meat.
Slideshow: More Meatball Recipes
1 cup fresh ricotta (8 ounces)
1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
1/2 cup dry breadcrumbs
1/2 teaspoon grated nutmeg
1 1/4 pounds ground pork
2 tablespoons extra-virgin olive oil
1 quart low-sodium chicken broth
One 3-by-1-inch piece of Parmigiano-Reggiano cheese
1 cup thawed frozen peas
2 cups baby spinach
Egg noodles, for serving
How to Make It
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.
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.
In shallow bowls, spoon the meatballs and broth over egg noodles. Garnish with grated Parmigiano and serve.
The uncooked meatballs can be refrigerated overnight.
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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
Author Name: dory92064
Review Body: This is a Winner!!! Definitely 5 stars. I've made this a couple of times and it is always wonderful -- full of flavor and so easy! The meatballs are so moist and flavorful -- I serve it over Trofie shaped pasta by Rustichella d'Abruzzo (Markethall Foods on line carries).