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.
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)
- 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 6 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.
- Meanwhile, cook the egg noodles in salted, boiling water according to the package directions. Drain and set aside.
- 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.
- 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.
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