Pork-And-Ricotta Meatballs In Parmesan Broth


This recipe comes from the Food and Wine magazine which was delivered to us just yesterday. It grabbed my attention right off, and although I have a stack of pages ripped from foodie magazines, ready to be tried, this recipe made it to the top of the pile. It’s snowing outside, and almost intolerably cold, so this seemed appropriate. While this dish is going in to our “must have” category, there is only one suggestion I have, and that would be to add just a few more breadcrumbs. The meatballs are so tender, they began falling apart when I turned them so they could brown. Most were saved, but four or five fell apart. Outside of that, the flavors in this dish are incredible. Dropping a slab of Parmesan into the simmering chicken broth is pure genius! Wine served: Louis Latour, Vire-Clesse. Enjoy!

1 cup fresh ricotta (8 oz.)

1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

1 large egg

1/2 cup dry breadcrumbs

1/2 grated nutmeg

Kosher salt and pepper

1 1/4 Lbs. ground pork

2 Tbsp. extra-virgin olive oil

1 Qt. 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

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 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 brown all over, about 10 minutes. Stir I the broth and 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 both over egg noodles. Garnish with grated Parmigiano and serve.


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