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.
Very tasty and easy to prepare. The ricotta in the meatballs made them very moist. Great meal.
Very good! Meatballs were flavorful, pasta portion was perfect, and garlic bread was delicious. Simple to make and tastes great!
This was my first home chef meal, and it was a hit! From my pregnant wife to my 8 year old, we all enjoyed the meal. Prep-time was accurate, meal was delicious, and it came out just as it looked in the pictures.
Can't wait to cook my second meal!
My 13 year old daughter was able to cook this entire meal by herself. I have never seen her so excited about cooking. It was delicious and she was so proud of herself. I will definitely try to order this again!!!
Well, I think I'm going to be replacing great-grandma's meatball recipe with this one!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Finely mince garlic and divide into three equal piles.
Stem and mince parsley.
Halve roll lengthwise.
Form the Meatballs
Thoroughly combine ground beef, ricotta, breadcrumbs, half the pecorino (reserve remaining for bread), parsley (reserve a pinch for garnish), ⅓ the garlic (reserve remaining for sauce and bread), a pinch of salt, and ½ tsp. pepper in a mixing bowl.
Form mixture into 10 meatballs, about the size of ping-pong balls.
Sear the Meatballs
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until browned all over, 6-9 minutes.
Remove from burner and set aside.
While meatballs sear, cook pasta.
Cook Pasta and Bake Pecorino Garlic Bread
Add pasta to boiling water and cook until al dente, 8-10 minutes. Reserve ½ cup pasta water. Drain pasta in a colander and toss with 1 tsp. olive oil.
While pasta cooks, combine 1 Tbsp. olive oil, half the remaining garlic (reserve remaining for sauce), and remaining pecorino (reserve a generous pinch for garnish) in another mixing bowl.
Place roll on prepared baking sheet, cut side up. Spread garlic-pecorino mixture on roll and bake in hot oven until golden brown, 6-9 minutes.
While pasta cooks and bread bakes, make sauce.
Make the Sauce
Return pan with meatballs to medium-high heat. Add remaining garlic to hot pan and cook until aromatic, 30 seconds.
Add marinara sauce, reserved pasta water, and a pinch of salt and bring to a boil. Reduce heat to a low simmer and stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
If sauce is too thick, add up to ½ cup water to loosen.
Plate dish as pictured on front of card, garnishing with remaining pecorino and remaining parsley. Bon appétit!