Pork-and-Ricotta Meatballs in Parmesan Broth
This was surprisingly delicious! These meatballs were delicate and juicy, tasted great in the broth with some egg noodles. At first I thought it may not make a full meal, but it sure did, and it would not disappoint. Even the overall look of the dish would be appealing enough. Stemming from Food and Wine Magazine, March 2015, this dish could be quite pricey because of the block of Parmigiano-Reggiano needed to simmer in the broth, but it was well worth it. 6 servings.
Side note: Next time I would most likely do 1 1/2 qt of chicken broth just so we could eat more of the delicious broth. Also, the recipe didn't state of what to do once the dish was done with the block of cheese. It became quite mushy, so I simply threw it away. Seemed like a waste, but it worked its magic.
- 1 cup fresh ricotta (8oz)
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1/2 tsp grated nutmeg
- Kosher salt and pepper
- 1 1/4lb ground pork
- 2 tbsp extra-virgin olive oil
- 1 qt low-sodium chicken broth
- 1 three-by-one-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 tsp salt, 1/2 tsp pepper, and 1/4 cup of water. Add the pork and combine. Form into 12 meatballs.
- In a large enameled cast-iron casserole (or simply a Dutch oven or soup pot), heat the olive oil. Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes. Stir in 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 Parmgiano and serve.