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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork and Ricotta Meatballs in Parmisian Cream Sauce Recipe

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This recipe for Pork and Ricotta Meatballs in Parmisian Cream Sauce is from Kiki's Cookbook, 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 cup fresh ricotta (8 ozs.)
1/4 cup grated Parmigiano-Reggiano cheese (more for garnish)
1 large egg
1/2 cup bread crumbs
1/2 tsp. nutmeg
1 1/4 lbs. ground pork
2 tbsp. olive oil
1 cup chicken broth
One 3-by-1 inch piece of Parmigiano-Reggiano cheese
1 cup thawed frozen peas
2 cups baby spinach
1 1/2 cup heavy cream
Directions:
Directions:
In a large bowl, stir the ricotta and 1/4 cup grated cheese with the egg, breadcrumbs, nutmeg, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 cup water. Add the pork and combine. Form into 12 meatballs.
In large pan, heat olive oil. Add meatballs and cook over moderate heat until browned. Stir in broth and piece of cheese. Cover and simmer, 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 simmer until peas are warmed through. Add cream and simmer 5-10 minutes.
Pour cream sauce with meatball over egg noodles or rice.
Number Of Servings:
Number Of Servings:
6 people
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I love this dish! Parmigiano-Reggiano is a bit pricy but it is SO worth it!

 

 

 

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