Europe - Spaghetti and Ricotta Meatballs

Spaghetti and Ricotta Meatballs (Version 2)

Recipe by Sammy and Bella
From Sammy and Bella Website

Total Time: 35 min   Prep: 15 min   Cook: 20 min   Yield: 6 servings   Level: Easy

For the meatballs:

200g pork mince

200g veal mince

100g pancetta, prosciutto or speck, finely chopped

300g ricotta

1 free range egg

½ cup stale breadcrumbs

¼ bunch flat leaf parsley, chopped

¼ bunch thyme, leaves removed

1 scant tsp ground nutmeg

salt and pepper

½ cup plain flour

½ cup Bertolli Classico Olive Oil, to fry

To complete the dish:

1 jar Barilla Basilico or Napoletana Sauce

1 packet Barilla Spaghetti #5

Shaved Parmesan, to serve

Extra Bertolli Extra Virgin Olive Oil, to finish

Direction

In a bowl, mix together pork and veal mince, chopped pancetta, ricotta, egg, breadcrumbs, chopped parsley and thyme, nutmeg and season well. Take heaped teaspoons of the mix and roll into neat ball shapes, then dust in a little four.

Heat a large non stick fry pan to medium-high. Add a little classico olive oil at a time and fry meatballs until they are caramelised all over, but not necessarily cooked through. Put aside and continue for remaining meatballs.

Place meatballs in a large baking dish and cover with barilla sauce and 1 cup water. Heat oven to 180C. Bake meatballs for 15 minutes, or until cooked through.

Heat a large pot of generously salted water until its boiling vigorously. Add spaghetti and cook for 7 minutes, then drain, reserving the cooking water. The pasta should be just under-cooked.

Toss the cooked pasta through the meatballs and sauce until well coated. Place back in the oven tray, cover with foil and bake for a further 5 or 10 minutes, until the pasta has absorbed the flavour of the sauce and is cooked al dente.  

If the pasta has dried out a little, add some pasta cooking water to loosen.

Serve immediately with shaved parmesan and a generous drizzle of extra virgin olive oil

Tips from Sammy and Bella

This is pumped full of bone strengthening calcium, thanks to the ricotta in the meatballs which also happens to add moisture and yumminess.

Although the actual meatballs take a bit of time to make, you can make this dish easier by using ready made sauce from Barilla – we love either Basilico or Napoletana. Plus, the meatballs in sauce will freeze well, so you can always make a big batch and save it for a busy day

When it comes to cooking pasta, always use plenty of boiling water, and make sure it’s very well salted. Also, it’s crucial to under-cook your pasta slightly, then finish cooking it in the sauce. Not only does the sauce cover every delicious piece of pasta evenly, but it also absorbs into the pasta during those final minutes of cooking, making it extra delicious and very authentic.