PORK AND RICOTTA MEATBALLS WITH TAGLIATELLE
Give it up for this crowd-pleasing creamy pasta dish! Tender pork and ricotta meatballs are cooked with crème fraîche and stirred through tagliatelle, to coat. Need more convincing? You can make this dinner in a mere 20 minutes. And we've got plenty more comforting creamy pasta recipes where that came from.
Provided by delicious. magazine
Categories Meatball recipes
Time 20h
Yield Serves 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 628kcals, Fat 17.9g (8.1g saturated), Protein 42.9g, Carbohydrate 71.3g (4g sugars), Fiber 5.1g
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
PORK AND RICOTTA MEATBALLS
These pork and ricotta meatballs turn out perfectly every time. Kay Chun describes these as "all-purpose" meatballs and she's right, they go with just about anything. I usually serve them with pasta and red sauce, but these meatballs are also great with mashed potatoes, rice, grains or roasted vegetables.
Provided by Jenny Meier, Kitchen Skip blog, adapted from Kay Chun's NYT recipe
Categories meatballs
Time 38m
Number Of Ingredients 5
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.
SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS
Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.
Provided by zeldaz51
Categories Meatballs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
- Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
RICOTTA AND SAGE FRIED MEATBALLS
Provided by Bon Appétit Test Kitchen
Categories Pork Appetizer Fry Cocktail Party Super Bowl Kid-Friendly Ricotta Sage Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Small Plates
Yield Makes 24 meatballs
Number Of Ingredients 16
Steps:
- Line a baking sheet with parchment. Stir ricotta and 2 tablespoons oil in a medium bowl until smooth. Mix in garlic and next 5 ingredients. Add pork; gently fold until just combined.
- Scoop out scant tablespoonfuls of pork mixture. With dampened hands, roll portions between your palms into 1" balls; place on sheet. Wrap 1 sage leaf around each ball; press gently to adhere.
- Place flour, egg, and panko in 3 separate medium bowls. Working with 1 meatball at a time, dredge in flour, rolling between your hands to remove excess flour. Dip in egg; allow excess to drip back into bowl. Roll meatball in panko, pressing gently to coat. Return to sheet.
- Attach deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2". Heat over medium heat until thermometer registers 350°F. Line another baking sheet with parchment; set a wire rack inside.
- Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute (they will finish cooking in the oven). Transfer to wire rack; let cool. DO AHEAD: Meatballs can be fried 1 month ahead. Store airtight in freezer.
- Preheat oven to 275°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. Serve, or keep warm in oven for up to 45 minutes.
- Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.
RICOTTA-FILLED MEATBALLS
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 19
Steps:
- Make the meatballs: Preheat oven to 350 degrees.
- Run bread under water and gently squeeze out excess liquid. Transfer bread to a large bowl and add veal, beef, pork, egg, onion, parsley, basil, cheese, and oregano; season with salt. Using your hands, mix until well combined. Divide mixture into 8 equal portions and roll each portion into a large round meatball. Place meatballs in a large baking dish.
- In a large bowl, combine tomato sauce and two cups of water. Spoon tomato sauce mixture over meatballs until liquid comes three-quarters of the way up the meatballs, adding more water if necessary. Cover baking dish with parchment paper-lined aluminum foil and transfer to oven. Bake meatballs for 1 hour, rotating dish after 30 minutes.
- Make the stuffing: In a medium bowl, mix together all ingredients. Transfer cheese mixture to a pastry bag fitted with a large plain round tip; set aside.
- Remove meatballs from baking dish and discard liquid. Using an apple corer or small knife, cut out a 1/2-inch hole in the bottom of each meatball; fill hole with cheese mixture and transfer meatballs to a large baking dish, hole side up.
- Serve: Preheat oven to 350 degrees. Spoon tomato sauce evenly over meatballs and transfer to oven. Bake until heated through, 10 to 15 minutes. Top each meatball with a tablespoon of ricotta cheese (it should look like it is oozing from the center) and sprinkle with Parmigiano; return to oven and heat for 3 minutes. Serve immediately.
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PORK-AND-RICOTTA MEATBALLS IN PARMESAN BROTH RECIPE
From foodandwine.com
5/5 Total Time 50 minsServings 6
- 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.
PORK-AND-RICOTTA MEATBALLS IN TOMATO SAUCE RECIPE
From foodandwine.com
5/5 Total Time 3 hrsServings 8
- Preheat the oven to 400°. In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper and 1 1/2 teaspoons of kosher salt. Mix well. Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan.
- Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed tomatoes to the pan and season with salt and pepper. Lower the oven temperature to 325° and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking.
- Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and Pecorino and serve hot.
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