Gemelli and Ricotta Meatballs with Pecorino Garlic Bread

Updated at: Thu, 17 Aug 2023 09:48:21 GMT

Step 1

- Preheat oven to 375 degrees - Bring 8 cups water and 2 tsp. salt to a boil in a medium pot - Prepare a baking sheet with foil

Step 2

Prepare the ingredients: - Mince garlic - Stem and mince parsley - Halve roll lengthwise

Step 3

Form the Meatballs: - In a mixing bowl, thoroughly combine ground beef, ricotta, breadcrumbs, half the cheese (reserve remaining for bread), pasley (reserve a pinch for garnish), 1/3 the garlic (reserve remaining for sause and bread), a pinch of salt, and 1/2 tsp. pepper. - Form mixture into 10 meatballs, about the size of ping-pong balls

Step 4

Sear the Meatballs: - Place a medium non-stick pan over medium-high heat. - Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until browned all over, 6-9 minutes. - Remove from burner and set aside. - While meatballs sear, cook pasta.

Step 5

Cook Pasta and Bake Pecorino Garlic Bread: - Add pasta to boiling water and cook until al dente, 12-13 minutes - Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and toss with 1 tsp. olive oil. - While pasta cooks, combine 1 Tbsp. olive oil, half the remaining garlic (reserve remaining for sauce), and remaining cheese (reserve a pinch for garnish) in another mixing bowl. - Place roll on prepared baking sheet, cut side up, and top with garlic-cheese mixture. Bake in hot oven until golden brown, 6-9 minutes. -While pasta cooks and bread bakes, make sauce.

Step 6

Make Sauce and Finish Dish - Return pan with meatballs to medium-high heat. Add remaining garlic to hot pan and cook until aromatic, 30 seconds. - Add marinara sauce, reserved pasta cooking water, and a pinch of salt. Bring to a boil. Once boiling, reduce to a low simmer and stir occasionally, until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. - If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. - Plate dish garnishing with remaining cheese and remaining parsley.

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