This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Pork Meatballs in Parmesan Broth

1 cup fresh ricotta
¼ cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
½ cup dry breadcrumbs
½ teaspoon grated nutmeg
1 teaspoon kosher salt
½ teaspoon pepper
1¼ pounds ground pork
2 tablespoons extra-virgin olive oil
1 quart low-sodium chicken broth
3-by-1-inch chunk of Parmigiano-Reggiano cheese
1 cup thawed frozen peas
2 cups baby spinach
egg noodles, for serving

In a large bowl, mix together the ricotta and grated Parmiagiano-Reggiano with the egg, breadcrumbs, nutmeg, salt and pepper, and stir in ¼ cup of water. Add the pork, and combine. Form into 12 meatballs.

In a large enameled cast-iron casserole, heat the olive oil. Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes. Stir in the broth and the piece of cheese. Cover, and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes. Stir in the peas and spinach, season with salt and pepper, and simmer until the peas are warmed through.

In shallow bowls, spoon the meatballs and broth over cooked egg noodles. Garnish with grated cheese, and serve.