Pork and Ricotta Meatballs in Parmesan Broth

By hanley89

Ingredients

• 3/4 cup Ricotta
• 1/4 cup Parmesan cheese
• 1 large egg
• 1/2 cup whole wheat bread crumbs
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt
• table ground black pepper to taste
• 1 pound ground pork
• 1-2 tbsp water
• 2 tbsp extra virgin olive oil
• 1 quart chicken broth
• one 3x1 inch piece of Parmigiano -Reggiano cheese
• 1 cup frozen peas
• 1/2 of 5 oz container of fresh spinach
• 8 oz. Wide Egg Noodles or Pappardelle

Preparation

Step 1

1. In a large bowl, stir in the ricotta, grated Parmesan with the egg, breadcrumbs,nutmeg, salt, pepper and water, add he pork and combine. Form 12 meatballs
2.In a large enameled dutch oven or cast iron casserole, heat the olive oil, add the meatballs and cook over medium heat, turning carefully until golden about 10 minutes. Stir in the broth and the piece of cheese. Cover ans simmer gently over moderate heat, stirring occasionally until meatballs are cooked through and broth is slightly reduced, about 20 minutes. Stir in peas and spinach, season with salt and pepper and cover until spinach is wilted
3. Meanwhile cook noodles according to the package
4. To serve, in shallow bowls spoon meatballs and broth over the noodles. Garnish with grated parmigiano