PORK AND RICOTTA MEATBALLS RECIPES

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TAPENADE PAPPARDELLE WITH RICOTTA RECIPE | DELICIOUS. MAGA…



Tapenade pappardelle with ricotta recipe | delicious. maga… image

A quick and easy pasta dish for two that’s ready in just 15 minutes. Whizz up the olive pesto in a flash and stir through pappardelle.

Provided by The delicious. food team

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Serves 2

Number Of Ingredients 10

150g dried pappardelle pasta
100g olives with rosemary and black pepper
1 large garlic clove
1 tbsp rinsed capers
3 chopped sun-dried tomatoes
A handful of chopped flatleaf parsley
60ml extra-virgin olive oil
100g ricotta
Fresh basil leaves
25g toasted pine nuts

Steps:

  • Cook the dried pappardelle pasta in a large pan of salted boiling water according to the pack instructions. Meanwhile, make the tapenade: whizz the olives, garlic, capers, sun-dried tomatoes, parsley and olive oil to a coarse paste in a food processor (or pound in a pestle and mortar). Taste and season with black pepper, a little salt and lemon juice.
  • Lightly drain the pasta and toss with the tapenade. Dot it with the ricotta, scatter with fresh basil leaves and the toasted pine nuts, then roughly mix together and serve straightaway.

Nutrition Facts : Calories 783kcals, FatContent 50g (8.9g saturated), ProteinContent 17.7g , CarbohydrateContent 62.8g (6.9g sugars), FiberContent 5.7g

TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING



Turkey Meatballs in Tomato Sauce Recipe - NYT Cooking image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Total Time 50 minutes

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 14 grams, CarbohydrateContent 18 grams, FatContent 21 grams, FiberContent 3 grams, ProteinContent 30 grams, SaturatedFatContent 5 grams, SodiumContent 827 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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