Garlicky pork meatballs sound great, but they sound even better when sitting on top of creamy risotto:
, for a hearty meal that's the best of both worlds. Creamy arborio rice with bright green spinach stirred into it meets crispy, savory meatballs that have been browned under the broiler — a healthy drizzle of extra-virgin olive oil, a sprinkle of Parm and parsley, and some black pepper finish everything off.
To make this recipe at home, read on for Justin's step-by-step method and follow along with the video above.For the meatballs, you'll need some finely chopped flat-leaf parsley, finely chopped garlic cloves, a lightly beaten large egg, Parmigiano-Reggiano cheese, panko, ground pork, and a little bit of kosher salt and black pepper. Combine all of the ingredients in a medium bowl and mix them by hand — gently! you don't want to over-mix the meat — until everything is just combined.
Place the meatballs one inch apart on a broiler-safe baking sheet lined with aluminum foil, and broil 'em until they're cooked through and browned, which should take about six to nine minutes. Set them aside while you make the risotto.Before you start cooking the rice, combine the lower-sodium chicken stock with the water in a medium saucepan and bring it to a simmer over medium; then, reduce the heat to medium-low and let it sit.
At this point, start adding the warm stock mixture one cup at a time, stirring constantly and letting the liquid absorb between each addition, until the rice is al dente, which should take about 20 minutes.Once the rice is al dente, remove it from the heat . Then, stir in the remaining Parmigiano-Reggiano and butter. Stir in the baby spinach as well and let the warm rice cook it and wilt it down for about 30 seconds.
"It is so delicious," Justin says after trying a few bites. "The risotto is so creamy and silky with a little nuttiness from the cheese. That meatball, it's like garlicky, it's crispy on the outside but still nice and tender on the inside. It has so much flavor because we used that ground pork."
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