6 Portion Meal

Linguine and Ricotta Meatballs with Pecorino Garlic Bread

$7.49 per portion

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Why are there so many memes about garlic bread? One does not simply ignore that it reigns supreme in the world of bread. We go beast mode on ours by adding pungent pecorino cheese and serving it with meatballs enhanced with light and creamy ricotta cheese. Kick your normal spaghetti and meatballs recipe to the curb, there's a new sheriff in town. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 6)

  • Info
    3 oz. Pecorino Cheese
  • ½ oz. Parsley
  • 4 Garlic Cloves
  • 20 oz. Ground Beef
  • Info
    3 oz. Ricotta
  • Info
    ½ cups Italian Breadcrumbs
  • Info
    15 oz. Linguine
  • 18 fl. oz. Marinara Sauce
  • Info
    3 French Rolls
  • Info
    2 oz. Shredded Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    869
  • Carbohydrates
    102g
  • Fat
    31g
  • Protein
    38g
  • Sodium
    1450mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Colander

Before You Cook

  • 1

    Prepare the Ingredients

    Separate rolls into halves. Stem and mince parsley. Mince garlic.

  • 2

    Form the Meatballs

    In a mixing bowl, combine ground beef, ricotta, breadcrumbs, half the pecorino, half the parsley, half the garlic (reserve remaining of all three for bread), ¼ tsp. salt, and a pinch of pepper. Form mixture into 12 equal-sized meatballs.

  • 3

    Cook Pasta and Bake Garlic Bread

    Add pasta to boiling water and cook until al dente, 11-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. While pasta cooks, place rolls on prepared baking sheet, cut-sides up, and drizzle each piece with 1 tsp. olive oil. Top rolls evenly with remaining garlic, remaining parsley (reserve a pinch for garnish), and remaining pecorino. Bake until golden brown, 8-10 minutes. While garlic bread bakes, cook meatballs.

  • 4

    Sear the Meatballs

    Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and meatballs to hot pan. Cook until browned on two sides, 6-8 minutes.

  • 5

    Make Sauce and Finish Dish

    Reduce heat to medium. Stir marinara and pasta cooking water into pan. Bring to a simmer. Once simmering, cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes. Remove from burner and transfer meatballs to a plate. Stir pasta into sauce to combine. Plate dish as pictured on front of card, topping pasta with meatballs and Parmesan. Garnish with reserved parsley. Bon appétit!

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