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.

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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!

24 responses to “Pork & Ricotta Meatballs in Parmesan Broth

  1. This sounds great!! Definitely there’s nothing not to like!

  2. Sue

    I want this right now sooooo bad! I love broth and I love meatballs, but I’ve actually never added ricotta to my meatballs, I bet it makes them so moist, a little sweet and clean tasting, and light as clouds! Yum!

  3. This looks great! I never added ricotta to my meatball but will definitely try next time:) what a great meal!

    • The ricotta made the meatballs SUPER tender. Great!

      • I made this today and had a huge problem keeping the meatballs from falling apart. I followed the recipe pretty closely. Any suggestions?

      • I am sorry to hear that- I’m sure (well I hope!!) it was still delicious though! Did you have the trouble when you were browning them? I have found that you have to really leave them in place without touching them until they have browned on each side before stirring to brown on another side. Hope that helps.

  4. This is brilliant. Saved and will definitely be making this.

  5. Pingback: Fiesta Friday #58 | The Novice Gardener

  6. Oh boy this is so my kind of food!! 👌😛

  7. This is a work of art Josette! We would love everything about it. I am pinning it for a must make!

  8. I can see I haven’t been stopping by often enough! Wow, these look so good! 🙂

  9. Pingback: Pork & Ricotta Meatballs in Parmesan Broth | homethoughtsfromabroad626

  10. Wow, this is another great meatball dish! It is now on my ever-expanding “to make” list. 🙂

    • Thank you! but… Ugh. 😉 My “to make” list is equally overwhelming as well. I love someone else who understands that there isn’t enough time to make the same dish twice! 🙂

      • I hear you! I do sometimes based on family demand (and of course that leftovers thing is going on too), but try to make as many different dishes as possible throughout the year. Plus life gets busy, and I just have to make my stand-bys as my brain can’t handle something new if I’ve had a busy day. 🙂 But you cook like I like to cook, that’s for sure.

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