Pork and Ricotta Meatballs

I’ve been making this recipe for years. The results are a tender, delicious meatball with endless possibilities. Serve them over spaghetti with tomato sauce, glazed in jam for an appetizer, or simply with a side of Romesco as I have here. I used ground pork, but you can use any meat you like including ground chicken as in the original recipe. I would imagine that already spiced up breakfast sausage would also be delicious, just reduce the seasonings! In the summertime, I swap the rosemary for basil — use what speaks to you and the seasons. You really can’t go wrong. My family prefers straight up meatballs without the bread, but you can certainly add in breadcrumbs if desired.

Ricotta Meatballs 

Adapted from this recipe

Ingredients: 

  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 lb ground meat
  • 8 oz. ricotta cheese
  • 2 stalks of fresh rosemary, minced
  • 1 egg, whisked
  • 1 tspn. salt
  • Freshly cracked black pepper

DIrections:

  1. Preheat the oven to 450 degrees. 
  2. In a small saute pan, saute the onion until translucent. Add garlic and saute for another minute. Set aside to cool down. 
  3. Set up a sheet pan and line with a silpat mat, parchment paper or tin foil. 
  4. In a large mixing bowl, combine the meat, cheese, rosemary, cooled onion/garlic, egg, salt and pepper. Mix with your hands until combined. 
  5. Form the mixture into meatballs and arrange on the sheetpan. 
  6. Bake for about 25 minutes. Turning the meatballs and pan about 15 minutes in. They should get nice and brown spots. 

Pictured here with a romesco sauce, one of my favorites, find it here

Sheet Pan Sweet Potato Gnocchi

This was first featured on the Clemson Area Food Exchange newsletter in October 2021.

Recipe and pictures by Amanda Callahan, Edited by Ellie Sharp

I’m a big fan of “sheet pan” meals — those glorious, easy-peasy all-in-one dishes perfect for quick and healthy dinners. They are incredibly versatile and (mostly) require minimal attention. Think of them as an ideal “clean out the fridge” technique great for pairing local ingredients you often don’t know what to do with: combine proteins, veggies, and starches however you feel moved. I love putting fresh greens on the top toward the end of cooking, too, like in this recipe! 

My friend recently passed along a huge sweet potato from his garden, and I had a bunch of radicchio that I honestly didn’t have a plan for but was excited to use. I thought both would pair well with sausage and debated how to proceed. I was leaning towards a soup, but then remembered I had a couple packages of cauliflower gnocchi in the freezer, and I LOVE roasted gnocchi. Whether it’s frozen cauliflower gnocchi or the shelf stable potato based gnocchi, if you haven’t tried roasting it, you’re missing out my friends! Gnocchi is traditionally boiled like pasta, but when roasted the edges become brown and toasty taking on a nutty flavor that is perfection when paired with fall flavors like sweet potatoes and sage. 

Try this easy sheet pan meal this week and make sure to snap a pic and tag us on social media! 

Ingredients:

  • 1 large or 2 medium sweet potatoes, diced 
  • 1 onion, sliced 
  • 2 packages of cauliflower gnocchi (10 oz each), frozen, or 1 package of potato gnocchi (16 oz.)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper (about 1 tsp salt and ½ tsp freshly ground black pepper)
  • About 10 sage leaves, chiffonade (sliced thinly)
  • 2 stalks of rosemary, minced
  • 4 garlic cloves, sliced
  • 3 tablespoons balsamic vinegar, divided
  • 1 pound Italian sausage
  • 1 bunch of local radicchio, sliced into ribbons or substitute kale
  • Parmesan cheese and crushed red pepper for serving

Directions:

  1. Preheat the oven to 425 degrees. 
  2. Use two sheet pans (pictured here is just one, however, my sheet pans are full sized and most people have half sized, so use two for better browning of ingredients) and cover each with a Silpat mat, parchment paper, or aluminum foil. 
  3. Place sweet potatoes, onion, and gnocchi onto the pans. Drizzle everything with two tablespoons of the olive oil. Season with salt, pepper, sage, rosemary, garlic, and two tablespoons of balsamic vinegar. Toss everything to combine. Spread out evenly. Break up the sausage with your hands and nestle small pieces of the sausage among the potatoes and gnocchi. 
  4. Place it in the oven for 25 minutes. The sweet potatoes and gnocchi should be beginning to brown. 
  5. In a small bowl, toss the radicchio with the remaining one tablespoon of olive oil and vinegar. Season with salt and pepper. 
  6. Remove pans from the oven. Toss all the ingredients on the sheet pans. Scatter radicchio on top. Place back in the oven and cook for an additional five minutes until the radicchio starts to crisp on the edges. 
  7. Remove and serve with cheese and crushed red pepper, if desired.