Ricotta + pork meatballs

Pork + ricotta meatballs, fragrant broth, loads of veg and linguine, I guess its kind of an alternative to chicken noodle soup - this one is a good one guys! Now as you may be aware I am very conscious of food waste and is very little in my fridge that doesn't end up in my tummy, I think it's my mother's frugal influence! The thought of food going in the bin makes me feel unwell, I mean people are starving, there's no excuse. I located a few end pieces of parmesan and pecorino in my fridge and freezer and thought well I must be able to use these for something surely? There is still lots of flavour in those appearingly useless rinds, add them to any stock for a serious flavour injection. The ricotta in these meatballs make them very light, and the addition of lemon and thyme helps to perfume the whole dish. 

Serves 6

Meatballs,

250g x ricotta

500g x pork mince (fat content of at least 10%)

50g x breadcrumbs

3 x thyme sprigs 

1x lemon (zest only)

1x large egg

S + P 

Stock,

1 x litre water

2 x chicken stock pot

2 x peeled garlic cloves 

2 x bay leaf

1/2 x small red chilli, seeds removed 

3 x peppercorns 

85g x parmesan or pecorino (if you have some rinds as I did, you can use half this amount and add them instead, if you don't have a full block just use the rinds along, it will still flavour nicely)

Other bits, 

3 x large handfuls of greens, such as spinach, kale or chard 

3 x large handfuls of frozen peas 

500g x linguine can replace with noddles or any pasta shape

Method,

Bring a pan of water to a boil, add your pasta and cook for 9-10 minutes until al dente, drain, set aside and toss in olive oil to stop it from sticking together. 

While your pasta is cooking get your kettle on for your stock, dissolve the stock pots in a litre the boiling water and keep warm.

Pop your pork mince in a bowl together with all your ricotta, lemon zest, breadcrumbs and thyme leaves, add salt and pepper. Roll your sleeves up and get squishing, be careful not to overwork the mixture else you'll find yourself with very solid balls, and nobody needs that now do they! Once combined, with wet hands roll into 12 balls. 

Heat a cast iron casserole style dish with a tablespoon of olive oil (or large deep frying pan if you don't have cast iron), fry off the meatballs, so they are lightly browned all over, this will take around ten minutes. Turn the heat down, add the chicken stock, parmesan, garlic cloves and red chilli, pop a lid on and leave to simmer for 15 -20 minutes. Add your veg and to wilt and cook through for another 5 minutes.

Take six shallow bowls,  add the pasta or noodles, add two meatballs per bowl and ladle over the stock and green vegetables and serve right away. This kind of food ticks all the boxes, comforting food that won't make you feel revolting afterwards!

Enjoy x