Linguine with Ricotta Meatballs
These meatballs are easy to make and by using fresh, refrigerated pasta, you can have dinner on the table in no time.
Ingredients
- 1 9 oz. pkg. refrigerated fresh linguine
- ¼ cup pecorino Romano cheese
- ½ cup panko bread crumbs
- ⅓ cup part-skim ricotta cheese
- 1 lb. ground sirloin
- 1 large egg lightly beaten
- 1 garlic clove minced
- 2 cups jarred marinara sauce
Instructions
- Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.
- While water for pasta comes to a boil, combine 2 Tablespoons pecorino Romano, panko crumbs, and next 4 ingredients (through garlic) in a medium bowl.
- Shape mixture into 16 (1") meatballs.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray.
- Add meatballs to pan; cook 6 minutes, turning to brown on all sides.
- Add marinara, bring to a boil.
- Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done.
- Remove pan from heat; remove meatballs from pan with a slotted spoon.
- Add pasta to pan; toss to coat. Top with meatballs and remaining 2 Tablespoons pecorino Romano.
Notes
Recipe from Cooking Light Magazine