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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.
Print Recipe
Course
Main Course
Servings
4
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