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Linguine with Ricotta Meatballs Recipe

   
 

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     Linguine with Ricotta Meatballs

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25

Ingredients
1 (9-ounce) package refrigerated fresh linguine
1 ounce pecorino Romano cheese, grated and divided (( about 1/4 Cup)
1/2 cup panko
1/3 cup part-skim ricotta cheese
8 ounces ground sirloin (90% lean)
1 large egg, lightly beaten
1 garlic clove, grated
Cooking spray
2 cups lower-sodium marinara sauce (such as Dell'Amore)
 
Small basil leaves (optional)

Instructions
1. Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm. 2. While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.
Amount per serving Calories- 459 Fat- 15g Saturated fat- 5.3g Monounsaturated fat- 6.9g Polyunsaturated fat- 1.1g Protein- 26g Carbohydrate- 50g Fiber- 5g Cholesterol- 129mg Iron- 2mg Sodium- 623mg Calcium- 134mg


Originally Submitted
5/25/2014





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