Pork & Ricotta Meatballs in Parmesan Broth
Pork, Ricotta, Parmesan & Spinach. This is a combination whose time has come. Only a few steps, and a little variation on my part, made for delicious meatballs that were flavorful, satisfying, and even better as leftovers crumbled over pasta. Now you have an excuse to make an extra batch!
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Cover a baking sheet with parchment or wax paper.
  2. Finely chop spinach and set aside.
  3. Mix ricotta, shredded cheese, egg, breadcrumbs, nutmeg, salt & pepper in a large bowl.
  4. Mix ingredients until fully incorporated (I know, it looks like baby food here, but trust me–it gets better!).
  5. Add ground pork and mix thoroughly with breadcrumb mixture. Your hands are the best tool for this, so get ’em in there!
  6. Mix spinach into mixture. Again, use your hands to ensure the spinach is fully incorporated.
  7. Roll mixture into 1 1/2 inch meatballs, and set on baking sheet. Refrigerate for at least 30 minutes, and up to overnight. This will help ensure that they stay firm when cooking. Remove the meatballs from the refrigerator 10 minutes prior to cooking so that they come to room temperature, but don’t fall apart.
  8. In a large dutch oven, heat 1 tbsp. of the olive oil over medium heat. Add half of the meatballs and brown on all sides. Remove meatballs to baking sheet and repeat with second half of meatballs. This ensures that they aren’t crowded in the pan when cooking, which can cause uneven cooking.
  9. Replace all meatballs into dutch oven, and add chicken broth. Carefully scrape up the brown bits on the bottom of the pan as you stir everything–that’s extra flavor for the broth! Add the hunk of Parmesano-Reggiano and allow it melt into the broth. Cook over medium low until the broth begins to reduce, about 20 minutes.
  10. Add the remaining spinach, and allow it to wilt, about 5 minutes. Serve over orzo or other noodle. Or serve as a first course soup to really wow your guests!
Recipe Notes

In the original recipe, all of the spinach goes into the broth.  But I wanted some extra texture in each meatball, so I decided to try adding some of the chopped spinach.  I was skeptical whether or not the meatballs would hold together with this additional ingredient, but it worked like a champ.  As I mentioned above, it’s important to allow them to set up in the refrigerator so that the ingredients really stick together prior to cooking.

I really wasn’t kidding when I said I loved meatballs.  For a whole different flavor profile, check out the Veal Meatballs in Chianti Sauce I made a couple months ago.  Winner, winner, meatball dinner!

Want to play with even more flavors in the meatballs?  Add finely chopped & sauteed onion and garlic to the mixture.  Want some heat in each bite?  Consider adding red pepper flakes or cayenne.

What fun ingredients would you add to these Pork & Ricotta Meatballs?