Pork-and-Ricotta Meatballs

in Parmesan Broth

  With Baby Spinach & Peas

Yield: 4 generous servings

Ingredients:

1 cup fresh Ricotta (8-ounces)

1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

1 large egg

1/2 cup dry breadcrumbs

1/2 teaspoon Nutmeg

1/4 cup cold water

Kosher salt

Black Pepper

1 1/4 pound ground pork

2 tablespoons extra-virgin olive oli

1 quart low-sodium chicken broth

1 3-by-1 inch piece of parmigiano-reggiano cheese

1 cup thawed frozen peas

2 cups baby spinach

8 ounces Orecchiette pasta (cooked al dente)

-In a large bowl stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon salt,, 1/2 teaspoon black pepper and 1/4 cup water. Add the pork and combine.  FORM INTO 12 MEATBALLS.

-In a large enameled cast-iron casserole, heat the olive oil.  Add the meatballs and cook over moderate heat, turning until golden all over, about 10 minutes. 

-Stir in the broth and the piece of cheese. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slighly reduced, about 20 minutes.

-Stir in the peas and spianach, season with salt and pepper, and simmer until the peas are warm through,

-In shallow bowls spoon the meatballs and broth over the pasta.

-Garnish with extra cheese.

ENJOY, CHEF ED