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Spaghetti with Ricotta Cheese Meatballs Recipe

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This recipe for Spaghetti with Ricotta Cheese Meatballs is from The Mayden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. coarse bread crumbs
1/4 c. milk
1/2 lb. pork sausage, casings removed
3/4 lb. ground lean beef
1 egg
1/2 c. ricotta cheese
1 1/2 c. Parmesan cheese, grated
1 large shallot, minced
Pinch each of ground nutmeg and cloves
Fresh marjoram leaves, chopped (retain sprigs for garnish)
3 cloves garlic, minced
salt and pepper
olive oil as needed
1 yellow onion, diced
1/4 c. dry white wine
1 large can (35oz) plum tomatoes
1 small can (12 oz) plum tomatoes
1/4 c. chicken stock (broth)
1 bay leaf
1 lb. spaghetti noodles

Directions:
Directions:
To make the meatballs:

Combine bread crumbs, milk and mix well. Add sausage, egg, ricotta, 1/3 of Parmesan, shallots, spices, a good sprinkling of marjoram, and 1 garlic clove. Mix briefly with your hands just until ingredients are blended. Season well with salt and pepper. Form small balls (1/2 - 1inch). In large frying pan over medium heat, add meatballs (in batches, if necessary) and brown well on all sides. Transfer to a tray lined with paper towels to drain.

Discard oil in the frying pan and wipe out any burned bits. In the pan over medium heat, warm 3 Tbsp. olive oil and saute the onion until soft and lightly golden, ~4 minutes. Slice and add remaining 2 garlic cloves and saute about 1 minute. Add wine and let simmer until is it almost completely evaporated. Chop tomatoes and add them along with their juice. Then add stock and bay leaf and season to taste with salt and pepper. Reduce heat to medium-low and simmer, uncovered, until slightly thickened, about 10 minutes. Add meatballs, reduce heat to low, and let simmer, uncovered until the meatballs are cooked through, 5-8 minutes.

Meanwhile, bring a large pot of water to a boil. Generously salt the boiling water, add pasta and cook until al dente, 7-9 minutes. Drain pasta and put in warmed large, shallow bowl. Add sprinkling of chopped marjoram to the sauce and pour over pasta. Drizzle the pasta with olive oil and toss gently. Garnish with marjoram sprigs and serve immediately.

Preparation Time:
Preparation Time:
a little bit of time...
Personal Notes:
Personal Notes:
This is a wonderful variation of spaghetti and meatballs. It does take a bit longer but it is worth the extra time. Great time to try out that new favorite red wine.

Did you know that marjoram and oregano (wild marjoram) are cousins?

 

 

 

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