1/4 cup grated parmesan cheese
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp ground nutmeg
Salt and Pepper
2 pounds ground pork
2 Tbsp EVOO
1 quart chicken broth
1/2 cup Shredded Parmesan cheese
1 cup thawed frozen peas
3 cups baby spinach
Egg noodles, cooked and drained
Stir the ricotta, 1/4 cup grated parmesan, egg, breadcrumbs, nutmeg, 1 tsp salt, 1/2 tsp pepper and 1/4 cup water. Add the pork and mix to combine. Form into 16 meatballs. In large cast iron dish, heat EVOO. Add meatballs and cook over medium heat, turning, until golden all over, about 15 minutes. Stir in the broth and 1/2 cup shredded parmesan cheese. Cover and simmer gently over medium heat, stirring occasionally until meatballs are cooked through and the broth is slightly reduced, about 30 minutes. Stir in the peas and spinach. Season with salt and pepper and simmer until the peas are warmed through.
Serve over cooked egg noodles.
Serves 6
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