Linguine and Ricotta Meatballs with Pecorino Garlic Bread
$7.49 per portion
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Separate rolls into halves.
Stem and mince parsley.
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.
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.
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.
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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