Linguine and Ricotta Meatballs with Pecorino Garlic Bread
$7.49 per portion
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
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)
- 18 fl. oz. Marinara Sauce
- 20 oz. Ground Beef
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15 oz. Linguine
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3 French Rolls
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3 oz. Pecorino Cheese
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3 oz. Ricotta
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½ cups Italian Breadcrumbs
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2 oz. Shredded Parmesan Cheese
- ½ oz. Parsley
- 4 Garlic Cloves
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.
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Nutrition (per serving)
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Calories860
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Carbohydrates102g
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Net Carbs89g
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Fat31g
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Protein38g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey or ground pork, follow same instructions as ground beef.
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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), 1/4 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 1/2 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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