Pork & Ricotta Meatballs

over Garlic-Butter Spaghettini

Our version of this comfort-food classic mixes ground pork with creamy ricotta for some out-of-this-world meatballs. Toss them with spaghettini and a rich, ready-in-minutes tomato sauce. We promise the result is the culinary equivalent of a warm hug!


Cooking time30 minutes

Servings2/4

Calories960 / serving


Nutrition per serving:
  • Total Fat: 42g
  • Sugars: 12g
  • Saturated Fat: 16g
  • Protein: 48g
  • Sodium: 990mg
  • Fibres: 10g
  • Total Carbs: 100g

Allergens: Milk, Wheat


We will send you:

  • 285g Ground pork
  • 60g Baby spinach (or baby kale)
  • 3 Garlic cloves
  • 225g Spaghettini
  • 400ml Cherry tomatoes (canned)
  • 50g Ricotta
  • 15g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

You will need:

  • Medium pot
  • Large pan
  • Strainer
  • Oil
  • 2 or 4 tbsp Butter
  • Salt & pepper

Preparation

1

Boil the pasta

Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.

2

Prepare & cook the meatballs

While the pasta boils, mince the garlic. In a medium bowl, combine the pork and ricotta; season with ½ the spice blend and S&P. Using your hands, form the pork mixture into 8 meatballs (double for 4 portions) the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning over occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.

3

Make the sauce

In the reserved pan of fond, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the canned cherry tomatoes; season with the remaining spice blend and S&P. Lower the heat and simmer, breaking the tomatoes apart with a spoon, 4 to 5 minutes, until the sauce has thickened. Add the spinach and cook, 1 to 2 minutes, until wilted; season with S&P.

4

Finish & serve

To the pan of sauce, add the cooked meatballs. Heat the reserved pot on medium; add 2 tbsp butter (double for 4 portions) and the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cooked pasta and reserved cooking water; cook, stirring frequently, 2 to 3 minutes, until combined. Season with S&P. Divide the garlic-butter pasta between your bowls. Top with the meatballs and sauce. Bon appétit!

Health Canada recommends cooking Ground pork to a minimum internal temperature of 71°C