PORK & RICOTTA MEATBALLS IN PARMESAN BROTH

By porklion

Ingredients

• 1 cup fresh ricotta (8 oz.)
• 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
• 1 large egg
• 1/2 cup dry breadcrumbs
• 1/2 grated nutmeg
• Kosher salt and pepper
• 1 1/4 Lbs. ground pork
• 2 Tbsp. extra-virgin olive oil
• 1 Qt. low-sodium chicken broth
• One 3-by-1 inch piece of Parmigiano-Reggiano cheese
• 1 cup thawed frozen peas
• 2 cups baby spinach
• Egg noodles, for serving

Details

Servings 1
Adapted from redwinefinefood.com

Preparation

Step 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 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 brown all over, about 10 minutes. Stir I the broth and 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.