Name: Linguine with Ricotta Meatballs
Total time: 25 min
Ingredients: 1 (9-ounce) package refrigerated fresh linguine; 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup); 0.5 cup panko; 0.33 cup part-skim ricotta cheese; 8 ounces ground sirloin (90% lean); 1 large egg, lightly beaten; 1 garlic clove, grated; Cooking spray; 2 cups lower-sodium marinara sauce (such as Dell'Amore); Small basil leaves (optional)

Linguine with Ricotta Meatballs

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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.

By Ann Taylor Pittman

Updated on September 18, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Ingredients

1 (9-ounce) package refrigerated fresh linguine
1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup)
½ cup panko
⅓ cup part-skim ricotta cheese
8 ounces ground sirloin (90% lean)
1 large egg, lightly beaten
1 garlic clove, grated
Cooking spray
2 cups lower-sodium marinara sauce (such as Dell'Amore)
Small basil leaves (optional)

Directions

Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.
While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, ricotta cheese, ground sirloin, egg and 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.

Originally appeared: Cooking Light

Nutrition Facts (per serving)

459	Calories
15g	Fat
50g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup pasta mixture, 4 meatballs, and 1 1/2 teaspoons cheese
Calories 459
% Daily Value *
Total Carbohydrate 50g	18%
Protein 26g	52%
Total Fat 15g	19%
Saturated Fat 5g	25%
Cholesterol 129mg	43%
Sodium 623mg	27%
Calcium 134mg	10%
Iron 2mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Linguine with Ricotta Meatballs

Ingredients

Directions

Nutrition Facts (per serving)

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