Pork & Ricotta Meatballs

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In this recipe, we’re adding a special ingredient to our pork meatballs: silky ricotta. The cheese lends the meat lighter-than-air texture, while adding plenty of savory flavor. After browning the meatballs, we’re finishing them in an aromatic tomato sauce. With creamy polenta and tender, mildly sweet broccolini (a cross between broccoli and Chinese kale), this meal celebrates the simple pleasures of classic Italian food.

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Ingredients

  • 1 1/8 Pounds Ground Pork
  • 1/2 Cup Part-Skim Ricotta Cheese
  • 1 Cup Polenta
  • 1 28-Ounce Can Crushed Tomatoes
  • 4 Cloves Garlic
  • 1 Bunch Broccolini
  • 1 Large Bunch Parsley
  • 3 Tablespoons Butter
  • 1/2 Cup Grated Parmesan Cheese
  • 1/3 Cup Panko Breadcrumbs
  • 1 Tablespoon Meatball Spice Blend
  • (Whole Fennel Seeds, Dried Oregano,Dried Thyme & Ground Coriander

Preparation

Step 1

Wash and dry the fresh produce. Heat a medium pot of salted
water to boiling on high. Cut off and discard the bottom inch of the
broccolini stalks; halve the stalks crosswise. Peel and mince the
garlic. Finely chop the parsley leaves and stems.

Add the broccolini to the pot of boiling water. Cook 3 to 5 minutes,
or until the stalks are tender when pierced with a knife. Drain
thoroughly and set aside in a warm place. Wipe out the pot.

While the broccolini cooks, in a large bowl, combine the
ground pork, ricotta cheese, breadcrumbs, spice blend, parsley, half the Parmesan cheese and half the garlic; season with salt and
pepper. Gently mix until just combined. Using your hands, form
the mixture into 24 equal-sized meatballs, each about 1 inch in
diameter.

BROWN THE MEATBALLS:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive
oil on medium-high until hot. Add the meatballs and cook, turning
occasionally, 4 to 6 minutes, or until browned on all sides. Carefully
drain off and discard any excess oil from the pan.

COOK THE POLENTA:
While the meatballs cook, in the pot used to cook the broccolini,
combine 4 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break
up any clumps. Reduce the heat to low and simmer, whisking
frequently, 10 to 12 minutes, or until thickened and tender. (If the
polenta seems too thick, add up to ¼ cup of water to achieve your
desired consistency.) Remove from heat and add the butter; whisk until thoroughly combined and season with salt and pepper to taste. Cover and set aside in a warm place.

While the polenta cooks, add the remaining garlic to the pan of meatballs;
season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ¼ cup of water
; season with salt and pepper.

Cook, stirring occasionally, 6 to 8 minutes, or until the sauce has
thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste. Divide the cooked polenta between 4 bowls. Top with the finished meatballs and sauce and cooked broccolini. Garnish with the remainingParmesan cheese

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