Pork & Ricotta Meatballs in Parmesan Broth

Classy comfort food! This quick-cooking dish has incredibly tender meatballs and egg noodles basking in a cheesy broth. The spinach and peas make it pretty. What’s not to like? This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Kay Chun. I increased the amount of spinach. We ate it over pappardelle noodles with roasted asparagus on the side. Lovely.

I’m sharing this tasty dish with Angie and friends for Fiesta Friday #58  at The Novice Gardener, co-hosted by Caroline@Caroline’s Cooking and Elaine@Foodbod. Enjoy!

Yield: Serves 6

• 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 freshly grated nutmeg
  
• coarse Kosher salt
  
• freshly ground black pepper
  
• 1 1/4 pounds ground pork
  
• 2 tablespoons extra-virgin olive oil
  
• 1 quart chicken stock or low-sodium broth
  
• one 3-by-1-inch piece of Parmigiano-Reggiano cheese
  
• 1 cup thawed frozen peas (I used petite peas)
  
• 6 oz baby spinach
  
• Egg noodles, for serving (I used pappardelle noodles)

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.
   
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 6 minutes.
3. 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.
4. Meanwhile, cook the egg noodles in salted, boiling water according to the package directions. Drain and set aside.
5. After the meatballs are cooked through, stir in the peas and spinach, season with salt and pepper, and simmer until the peas are warmed through.
   
6. Serve in shallow bowls, spooning the meatballs and broth over the egg noodles. Garnish with grated Parmigiano and serve.
   

Note: The uncooked meatballs can be refrigerated overnight.

One Year Ago:

• Maushawa: Afghani Bean & Meatball Soup
• Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Two Years Ago:

• Italian Braised Pork
• Pork Chops with Apples & Cider
• Slow Cooker Barbecue Pulled Pork

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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