Ricotta Meatballs

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Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 2

Ingredients:

• 1 shallot

• 1/2 lb green beans

• 1/2 oz fresh parsley

• 10 oz ground meat (beef, chicken, pork, turkey, plant-based)

• 1 cup ricotta cheese

• 1/4 cup bread crumbs or panko

• 1/2 lb of pasta noddles

• 1 oz cream cheese

• a few ounces of basil pesto (optional)

Preparation:

1. Preheat oven to 450*F

2. Bring a medium pot of salted water to a boil

3. Chop shallot, trim and chop beans, and prep parsley

4. Mix ground meat with ricotta, panko, and parsley and season with salt and pepper until combined

5. Shape into 8-10 meatballs and place on a baking sheet, and bake for 10-12 minutes

6. Cook pasta while meatballs bake, stirring occasionally, for 8 minutes

7. Add green beans to pasta pot and cook both for 4 minutes more, then drain both whilst reserving 1/2 cup of pasta water

8. Heat 1 tbsp of oil in the same pot, add shallots and a little salt and pepper, and cook for 2 minutes

9. Add cream cheese, pesto, and pasta water, and whisk until smooth

10. Add pasta, green beans, and half of the parsley to sauce

11. Add meatballs to pot and stir to combine

12. Garnish with remaining parsley

ENJOY!!!