Spaghetti with Herbed Ricotta Meatballs
Easy
45mins
4
Spaghetti with Herbed Ricotta Meatballs
Rated 4.4 stars by 8 users
Servings
4
Cook Time
45 minutes
Ingredients
-
200g pork mince
-
200g veal mince, if veal mince is unavailable, just use pork
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100g fresh ricotta
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20g finely grated parmesan, plus extra to serve
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1 egg, lightly beaten
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1 cup fresh breadcrumbs
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1 clove garlic, minced
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½ bunch thyme, leaves picked, finely chopped
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½ bunch parsley, leaves picked & finely chopped
- 1 tbsp Gewürzhaus Italian Herbs
- Or Gewürzhaus Mama's Meatball Blend
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Gewürzhaus Fleur De Sel De Guerande
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Pinch Gewürzhaus Mild Seedless Chilli, optional
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Zest of 1 lemon
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Olive Oil
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500g spaghetti
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1 onion, sliced
-
1 garlic clove, sliced
Directions
Place the mince, ricotta, parmesan, egg, breadcrumbs, minced garlic, Italian Herbs (or Mama's Meatball Blend), thyme, half the lemon zest and half of the chopped parsley in a large mixing bowl. Season well with salt and a pinch of chilli, and mix well with your hands to evenly combine all the ingredients. Roll the mixture into small balls, and refrigerate for 10 minutes.
Add a few spoonfuls of olive oil to a large, heavy-based pan over medium heat. Once hot, brown the meatballs on all sides in batches, until just cooked through – about 5 minutes each. Remove the meatballs from the pan and set aside. Adding a bit more oil, sauté the sliced onion and garlic, cooking over low-medium heat until softened, caramelised and sweet – about 10 minutes – before returning meatballs to mixture and turning down the heat to low.
Meanwhile, cook the pasta in plenty of boiling, well-salted water as per packet instructions. Once al dente, transfer the pasta to the pan along with the meatballs and a few spoonfuls of the cooking water. Add the remaining chopped parsley and lemon zest and toss to combine, coating every strand of pasta with the onion/garlic mixture. Season to taste.
To serve
Transfer to serving bowls and top with a drizzle of oil and plenty of freshly grated parmesan.
