Spaghetti and Ricotta Meatballs

with pecorino garlic bread

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, 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)

  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 Mini Baguette
  • 10 oz. Ground Beef
  • 1 fl. oz. Liquid Egg
  • 1 oz. Ricotta
  • ½ oz. Pecorino Cheese
  • ¼ cup Italian Breadcrumbs
  • 6 oz. Spaghetti
  • 8 fl. oz. Marinara Sauce
  • Nutrition (per serving)

  • Calories
    921
  • Carbohydrates
    108g
  • Fat
    26g
  • Protein
    52g
  • Sodium
    1640mg

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

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    1

    Prepare the Ingredients

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

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    2

    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.

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    3

    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.

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    4

    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.

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    5

    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.

  • Spaghetti and Ricotta Meatballs  with pecorino garlic bread
    6

    Finish the Dish

    Place pasta in a large bowl. Top with sauce and arrange meatballs on top. Garnish with reserved pecorino and reserved parsley. Serve with pecorino garlic bread.