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!
Finely mince garlic and divide into three equal piles.
Stem and mince parsley.
Halve baguette lengthwise.
Form the Meatballs
Thoroughly combine ground beef, liquid egg, ricotta, half the pecorino (reserve remaining for bread), breadcrumbs, parsley (reserve a pinch for garnish), ⅓ the garlic (reserve remaining for sauce and bread), ¾ tsp. salt, and ½ tsp. pepper in a mixing bowl.
Divide and shape mixture into 10 meatballs roughly the size of ping-pong balls.
Sear the Meatballs
Heat a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and meatballs to hot pan and stir occasionally until browned, 6-9 minutes.
Remove from burner.
While meatballs cook, boil pasta.
Cook Pasta and Pecorino Garlic Bread
Add pasta to boiling water and cook until al dente, 8-10 minutes. Reserve ½ cup pasta water. Drain 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. Spread mixture on cut sides of baguette, place on prepared baking sheet, and bake 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 with meatballs and cook until aromatic, 30 seconds.
Add marinara sauce and ½ cup reserved pasta water to pan 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 marinara sauce appears too thick, add up to ½ cup water to loosen.
Plate dish as pictured on front of card and garnish with remaining pecorino and parsley. Bon appetit!