Meatballs. Whenever you see meatballs at a restaurant, are you too embarrassed to order them because you feel like you’re ordering off of the kids’ menu? Was that the last time you had them at an Italian joint? But who can blame the menu, or the kiddos? What kid doesn’t love meatballs? As a kid, you wanted to order them if for no other reason than to play hockey with them on your plate, then drop them down the front of your nice shirt and embarrass your parents (or maybe that was just me). Bonus!
Be honest, as you got older you started ordering the more grown-up dishes like gnocchi, carbonara, and raviolini. All delicious options, and so much more dignified. But what about those poor meatballs, somewhere in the depths of the kitchen simmering away in a sauce or broth? Carefully combined meats with other delectable ingredients like garlic, onion, herbs, and the like, waiting to fulfill their destiny on your plate. Such a travesty to leave those classic little bursts of juicy meat just for the 8 and under crowd! (insert sad face here)
But meatballs are for everyone! I love meatballs and I don’t care who knows it. The possible variations on meats, fillings, broths, sauces, and other accoutrements make this a classic for a reason. You can have them for dinner, as an appetizer, or even on a sandwich.
For the love of those meaty little gems, allow yourself to be a kid again! If you MUST be an adult about it and even try to be healthy, put some greens in those meatballs and call it health food. No, really. I mean it.
This recipe comes to you courtesy of my continued food and cooking magazine addiction. I saw this in the March, 2015 issue of Food & Wine and just HAD to find a reason to make them. I give you Pork Ricotta Meatballs, complete with spinach and a delicious broth.
If you really want to feel grown-up about it, put them on a fancy plate. And play with your food!
| Servings | Prep Time |
| 4 people | 15 minutes |
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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!
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- 1 cup fresh ricotta cheese
- 1/4 cup Parmesan cheese, shredded
- 1 large egg
- 1/2 cup dry breadcrumbs (the finer the grind the better)
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/4 lbs. ground pork
- 2 cups baby spinach, divided
- 2 tbsp. extra virgin olive oil, divided
- 1 qt. low-sodium chicken broth
- 1 3 x 1 inch piece Parmigiano-Reggiano
- Cover a baking sheet with parchment or wax paper.
- Finely chop spinach and set aside.
- Mix ricotta, shredded cheese, egg, breadcrumbs, nutmeg, salt & pepper in a large bowl.
- Mix ingredients until fully incorporated (I know, it looks like baby food here, but trust me--it gets better!).
- Add ground pork and mix thoroughly with breadcrumb mixture. Your hands are the best tool for this, so get 'em in there!
- Mix spinach into mixture. Again, use your hands to ensure the spinach is fully incorporated.
- 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.
- 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.
- 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.
- 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!
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?
These look awesome!! I love ricotta in EVERYTHING!!
Now these are STUNNING. The reason I don’t order meatballs in restaurants is because they are always awful–tough, tasteless, and boring. But not these. Look at the way the spinach yells EAT ME. And the ricotta and cheese guarantee tenderness. You bet I’m making these. TOMORROW! 🙂
Susan, I agree that ricotta is a magic ingredient. I’ve used it in a lot of recipes lately, and it just gives dishes that “it” factor. Would love to hear your take on these little gems!
I find that my grandchildren will eat meatballs more than other meats. Great addition of the spinach into the meatball!
Linda, I am trying to get greens of nearly any type into meals a lot lately. My husband can be a hard sell, but in this case it worked! :o) Sometimes like an extra child, aren’t they?
When I was a child, I hated a lot of meat. I would pick it out of my sauces. And yet, I had no problems eating meatballs… It is definitely a kid thing, but trust me, a great pasta sauce is incomplete without some delicious meatballs like these!
Isn’t it funny the things we will and won’t eat as kids (well, and some adults!)? Meatballs are the best!! :o)
Meatballs are the best–in every form. This meatball soup has me drooling and I think I will be making this soon. Pinned.
Kristen, it was so easy, and I love that you can even freeze the meatballs and pull them out when you want a quick meal or are cooking for just one or two folks. Tasty and perfect! :o) Enjoy!