Pork And Ricotta Meatballs In Parmesan Broth Recipes

PORK AND RICOTTA MEATBALLS

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.

PORK AND RICOTTA MEATBALLS

Steps:

• Heat oven to 425 degrees.
• Lightly grease two large, rimmed baking sheets or cover with parchment.
• In a large bowl, whisk the eggs. Mix in the ricotta and breadcrumbs. Make sure the egg and ricotta are completely blended together.
• Add the ground pork and salt. Use your hands to gently mix everything together, until the meat and the ricotta mixture are well combined.
• Shape the meatballs into 24 to 30 equally sized balls.
• I put mounds of ground meat on the baking sheets (12 to 15 mounds on each baking sheet, spaced at least 1 inch apart). Then I roll all of the mounds into balls at once. The mixture will be moist and sticky. Don't worry too much about making the meatballs perfectly round.
• Bake 18 to 20 minutes until cooked through (165 degrees in the middle). They will remain a little bit pink on the inside.
• If you want the meatballs to brown on each side, flip them over halfway through the cooking time.
• The meatballs can be served immediately, or kept in the refrigerator for up to 5 days. Often, I freeze half of the meatballs for dinner later in the month.

PORK AND RICOTTA MEATBALLS WITH TAGLIATELLE

Steps:

• Put the ricotta, pork mince, garlic, breadcrumbs, fennel seeds, 2 tbsp of the parsley and the lemon zest in a medium mixing bowl, season well with salt and pepper, then mix with your hands until well combined. Roll into 20 equal-size meatballs, then set aside.
• Heat the olive oil in a large frying pan (use one with a lid), then fry the meatballs, turning often, for 3-4 minutes until golden all over. Add the stock, cover with the lid, then cook for another 5 minutes, shaking the pan often. Turn the heat off, then stir in the crème fraîche and season well.
• Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions, then drain.
• Toss the pasta with the meatballs and remaining 1 tbsp chopped parsley, then serve with a scattering of extra parsley and lemon zest.

PORK AND RICOTTA MEATBALLS WITH PARMESAN BROTH

Steps:

• Start water boiling in a large pot for egg noodles.
• In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano. Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.
• In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned. Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well. Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn't stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes. Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.
• Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.
• Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

PORK-AND-RICOTTA MEATBALLS IN PARMESAN BROTH

Steps:

• 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 10 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. 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 broth over egg noodles. Garnish with grated Parmigiano and serve. MAKE AHEAD The uncooked meatballs can be refrigerated overnight.