Pork and Ricotta Meatballs

 
What is not to love? Tender meatballs in a parmesan infused broth – yum! I keep a bag in the freezer of parmesan rinds for just this type of occasion. Thanks F&W for the recipe.

Ingredients:
1 c ricotta
1/4 c parmigiano, grated
1 egg
1/2 c breadcrumbs
1/2 tsp nutmeg
Salt and pepper
1 lb ground pork
2 TBSP olive oil
1 quart of chicken broth
1 3×1 inch piece of parmigiano rind
1 c thawed peas
1 bag of baby spinach
8 oz egg noodle pasta

In a large bowl combine the first 7 ingredients (to but NOT including the olive oil). Form into 24 meatballs. 

In a large Dutch oven heat the oil over medium heat, add meatballs and cook over moderate heat, turning until golden brown all over, about 10 minutes. Add the broth and rind and simmer, covered over low heat until broth is slightly reduce about 20 minutes. Add peas and spinach and cook for 8 – 10 minutes until spinach is wilted.

Cook pasta according to package. 

Divide pasta amoung 6 bowls top with meatballs, broth and a little parmigiano.

Serves 6.

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1 thought on “Pork and Ricotta Meatballs”

  1. So savory! Had it with a slightly smokey merlot and wished we had made a double (or even triple) batch.

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