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Pork & Ricotta Meatballs
with Creamy Polenta & Broccolini
25 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re adding a special ingredient to our pork meatballs: silky ricotta. The cheese lends the meat lighter-than-air texture, while adding plenty of savory flavor. After browning the meatballs, we’re finishing them in an aromatic tomato sauce. With creamy polenta and tender, mildly sweet broccolini (a cross between broccoli and Chinese kale), this meal celebrates the simple pleasures of classic Italian food.
Get Plans-
NutritionPER SERVING
-
Calories615 Cals (est.)
fresh
ingredients
Title
- 1⅛ lbs Ground Pork
-
½ cup Part-Skim Ricotta Cheese
- 1 cup Polenta
- 1 28-Ounce Can Crushed Tomatoes
-
4 cloves Garlic
-
1 bunch Broccolini
- 1 large bunch Parsley
- 3 Tbsps Butter
- ½ cup Grated Parmesan Cheese
- ⅓ cup Panko Breadcrumbs
-
1 Tbsp Meatball Spice Blend (Whole Fennel Seeds, Dried Oregano, Dried Thyme & Ground Coriander)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and mince the garlic. Finely chop the parsley leaves and stems.
2
Cook the broccolini:
Add the broccolini to the pot of boiling water. Cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and set aside in a warm place. Wipe out the pot.
3
Form the meatballs:
While the broccolini cooks, in a large bowl, combine the ground pork, ricotta cheese, breadcrumbs, spice blend, parsley, half the Parmesan cheese and half the garlic; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 24 equal-sized meatballs, each about 1 inch in diameter.
4
Brown the meatballs:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Carefully drain off and discard any excess oil from the pan.
5
Cook the polenta:
While the meatballs cook, in the pot used to cook the broccolini, combine 4 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; whisk until thoroughly combined and season with salt and pepper to taste. Cover and set aside in a warm place.
6
Finish & serve your dish:
While the polenta cooks, add the remaining garlic to the pan of meatballs; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste. Divide the cooked polenta between 4 bowls. Top with the finished meatballs and sauce and cooked broccolini. Garnish with the remaining Parmesan cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and mince the garlic. Finely chop the parsley leaves and stems.
2
Cook the broccolini:
Add the broccolini to the pot of boiling water. Cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and set aside in a warm place. Wipe out the pot.
3
Form the meatballs:
While the broccolini cooks, in a large bowl, combine the ground pork, ricotta cheese, breadcrumbs, spice blend, parsley, half the Parmesan cheese and half the garlic; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 24 equal-sized meatballs, each about 1 inch in diameter.
4
Brown the meatballs:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Carefully drain off and discard any excess oil from the pan.
5
Cook the polenta:
While the meatballs cook, in the pot used to cook the broccolini, combine 4 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; whisk until thoroughly combined and season with salt and pepper to taste. Cover and set aside in a warm place.
6
Finish & serve your dish:
While the polenta cooks, add the remaining garlic to the pan of meatballs; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste. Divide the cooked polenta between 4 bowls. Top with the finished meatballs and sauce and cooked broccolini. Garnish with the remaining Parmesan cheese. Enjoy!
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