Chicken Lemon Ricotta Meatballs With Linguine Recipes
LEMONY RICOTTA SPAGHETTI
This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
- Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CHICKEN MEATBALLS WITH HOMEMADE RICOTTA
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 18
Steps:
- For the meatballs: Preheat oven to 350 degrees F.
- Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.
- Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.
- For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.
- Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.
- Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.
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