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Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(9-ounce) package refrigerated fresh linguine1ouncepecorino Romano cheese, grated and divided (about 1/4 cup)½cuppanko⅓cuppart-skim ricotta cheese8ouncesground sirloin (90% lean)1large egg, lightly beaten1garlic clove, gratedCooking spray2cupslower-sodium marinara sauce (such as Dell’Amore)Small basil leaves (optional)
Cook Mode(Keep screen awake)
Ingredients
1(9-ounce) package refrigerated fresh linguine
1ouncepecorino Romano cheese, grated and divided (about 1/4 cup)
½cuppanko
⅓cuppart-skim ricotta cheese
8ouncesground sirloin (90% lean)
1large egg, lightly beaten
1garlic clove, grated
Cooking spray
2cupslower-sodium marinara sauce (such as Dell’Amore)
Small basil leaves (optional)
DirectionsCook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, ricotta cheese, ground sirloin, egg and 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.Originally appeared: Cooking Light
Directions
Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, ricotta cheese, ground sirloin, egg and 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.
Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.
While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, ricotta cheese, ground sirloin, egg and 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.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)459Calories15gFat50gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
