Spaghetti and Ricotta Meatballs

with pecorino garlic bread

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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.

In Your Box (serves 2)

  • Info
    ½ oz. Pecorino Cheese
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 10 oz. Ground Beef
  • Info
    1 oz. Ricotta
  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    5 oz. Spaghetti
  • 8 fl. oz. Marinara Sauce
  • Info
    1 French Roll
  • Nutrition (per serving)

  • Calories
    921
  • Carbohydrates
    92g
  • Fat
    39g
  • Protein
    42g
  • Sodium
    1611mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Finely mince garlic and divide into three equal piles. Stem and mince parsley. Halve roll lengthwise.

  • Step 2 - Form the Meatballs
    2

    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.

  • Step 3 - Sear the Meatballs
    3

    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.

  • Step 4 - Cook Pasta and Bake Pecorino Garlic Bread
    4

    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.

  • Step 5 - Make the Sauce
    5

    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!