Serves 4 to 5
Giada's Pork Meatballs Over Arugula
People always think of meatballs with their pasta, but funny enough, it’s not traditional in Italy to ever serve them together! While “meatballs with salad” might seem more odd here in the ‘States, it would actually be the much more common way to see them be eaten in Italy.
I love this recipe so much – the blend of Italian sausage, ground pork and ricotta creates the most succulent, juicy and tender meatballs. Serve them on top of some lightly dressed arugula and shaved Parmesan, and it’s a great protein-rich dinner – or a fabulous starter for a party!
Photo Credit: Elizabeth Newman
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Serving size:
Serves 4 to 5
Ingredients:
For The Meatballs:
1/3 cup panko breadcrumbs
3 tablespoons whole milk, at room temperature
1 egg, at room temperature
1/2 cup ricotta cheese
1/2 cup freshly grated parmesan cheese
1/2 pound sweet Italian sausage, casing removed
1/2 pound ground pork
1/2 teaspoon kosher salt
1/4 cup olive oil
1 (24 ounce) jar marinara sauce
For the Salad:
1/2 (5 ounce) container baby arugula, about 4 cups
2 teaspoon freshly squeezed lemon juice
1 tablespoon olive oil
1 cup shaved parmesan cheese
Instructions:
This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.
In a medium bowl combine the breadcrumbs, milk, egg, ricotta cheese and parmesan. Stir well to combine and allow the breadcrumbs to absorb the liquid. Add the sausage, pork and salt. Using your hands mix gently to combine.
Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the pan. Roll heaping tablespoons of the meat mixture into balls and place in the hot pan. Add as many as the pan will allow without overcrowding, working in two batches if needed. Brown the balls on all sides rotating as needed, about 8 minutes. Remove the balls to a plate when they are browned all over. Continue with the remaining meat. When all the meatballs are browned, pour off the excess oil from the pan. Add the marinera. Return the balls to the sauce and cover the pan. Allow to simmer for 15 minutes. Remove from the heat.
Meanwhile, in a medium bowl toss together the arugula, lemon juice, olive oil and parmesan shavings. Divide the salad among 4 to 5 salad bowls and top with 3 to 4 meatballs. Serve with more cheese if desired.
Article by Giada De Laurentiis