Chicken-and-Ricotta Meatballs in Broth

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 6

 

Ingredients

• 1 pound ground white-meat chicken
• 2 cups part-skim ricotta
• 1/3 cup grated Parmesan
• 1 large egg
• 1 1/2 teaspoons coarse salt
• Ground nutmeg
• 8 cups (64 ounces) low-sodium chicken broth
• 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
• 3 sprigs fresh thyme
• 1 bag (6 ounces) baby spinach

Directions

1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
2. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.

Cook's Note

Instead of chicken, try this dish with white-meat turkey.

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Turkey and Pancetta Meatballs

Ingredients

• 1 pound ground turkey, preferably 7 percent fat
• 1 ounce thinly sliced pancetta, finely chopped (1/4 cup)
• 1/2 onion, finely chopped (about 3/4 cup)
• 1 garlic clove, minced
• 3/4 cup fresh fine breadcrumbs
• Coarse salt and freshly ground pepper
• 1 large whole egg
• 1 egg yolk
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon finely grated lemon zest
• Olive oil, for frying

Directions

1. Gently mix turkey, pancetta, onion, garlic, and breadcrumbs in a large bowl; season with 1 teaspoon salt and a pinch of pepper. Stir in the egg and yolk, sage, and zest. Form mixture into 1-inch meatballs.
2. Heat 1 to 2 tablespoons oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook the meatballs in a single layer (work in two batches, if necessary), turning as needed, until browned on all sides and cooked through, about 7 minutes. Transfer to a plate and tent with parchment paper, then foil, to keep warm.

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Meatballs with Garlic Bread

Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

• Prep Time 25 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 3 hoagie rolls
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 3 teaspoons minced garlic
• Coarse salt and ground pepper
• 3/4 teaspoon dried oregano
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) whole peeled tomatoes

Directions

1. Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
2. In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
3. Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
4. Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

Cook's Note

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

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