Linguine with Ricotta Meatballs
Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart
Fresh pasta takes only 2 to 3 minutes to cook. Bring your pot of water to a boil early, and drop the pasta in just before the meatballs are finished so that everything is done at the same time. Ricotta cheese makes the meatballs light and tender and not too dense; they're a bit too fragile to toss with the pasta, so they're scooped out of the sauce and then placed on top at the end. If you can't find fresh linguine, use fresh fettuccine.
How to Make It
Step 1
Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.
Step 2
While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.
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tpetricini's Review
While this was very tasty, the meatballs just didn't hold up, despite following the recipe exactly. I eventually just browned it all and created a meat sauce. It was really good, but I won't bother with it again.
LauraB08's Review
I also accidentally doubled the amount of meat, but that's not why I'm giving this recipe a low rating.
PLEASE, if you make this, add some spices to the meatballs! Salt, pepper, basil, oregano, anything. It's distastefully bland without the spices.
I know other reviewers gave this a higher rating, but they did not make the recipe as written.
great
Made exactly as instructed, meatballs did not fall apart and it was delicious. Used seasoned panko, will make again, ricotta made them creamy with great flavor.
3 1/2 stars
I like the meatballs and the whole dish went together quickly - perfect for a work night. However, I thought there wasn't enough sauce and next time, I'll add more garlic. Homemade marinara sauce would be even better.
Kristenbchurch's Review
N/A
TheAspiringChef's Review
Very simple and easy to prepare. I had leftover veal/pork/beef mix so used that as my meat. The ricotta made the meatballs very tender. Next time, I would add more marinara as I like my pasta saucy.
Firemoneyguy's Review
I doubled the recipe as I had a pound of ground beef. I think I forgot to double the bread crumbs as my meatballs fell apart while cooking them. Also I couldn't find fresh linguine so I bought and used a box of barilla. Despite my faux pas with the meatballs, it came out great. Family loved it.
Beccaroo73's Review
Quick and easy! My first time to make meatballs--not difficult at all. Will definitely make again for a quick weeknight meal
StephB's Review
Good. Took me much longer than 25 minutes. I added seasoning (salt, pepper, oregano) to the meatbal.s .nd was glad i did.
rmiller2's Review