Rachael Ray Pork Meatballs With Rigatoni And Ricotta Recipe

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 22g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Pork Meatballs With Rigatoni And Ricotta? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Pork Meatballs With Rigatoni And Ricotta Recipe

  • Net Carbs are 7% of calories per serving, at 22g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Pork Meatballs With Rigatoni And Ricotta Recipe Nutrition Label

Nutrition Facts

Serving Size: 20 servings   ( 157 g )
Amount Per Serving
Calories: 294
Total Fat: 15g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 57mg
Sodium: 365mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugar: 3g
Protein: 14g
Calcium: 91mg Iron: 2mg
Potassium: 366mg Vitamin A: 43mcg
Vitamin C: 5mg Vitamin D: 0mcg

Ingredients

  • Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
  • 1/4 pound pancetta, finely diced
  • 1 1/2 pounds ground pork
  • Salt and pepper
  • 1/2 cup plain breadcrumbs (a couple of handfuls)
  • 1/3 cup grated Pecorino Romano cheese, plus some to pass at the table
  • 1/4 cup whole milk
  • 2 eggs, lightly beaten
  • Freshly grated nutmeg (about 1/4 teaspoon)
  • A couple of pinches of ground cloves
  • 1 1/2 teaspoons fennel seeds (1/2 palmful)
  • 4 large cloves garlic, finely chopped or grated, divided
  • 1 medium onion, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 2/3 cup dry red wine (eyeball it)
  • 1 can Italian crushed tomatoes or puree (28 ounces)
  • 1 cup chicken stock
  • 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
  • 2 tablespoons butter, cut into small pieces (optional)
  • 1 cup fresh ricotta cheese or sheep’s milk ricotta cheese
  • 2 tablespoons fresh thyme leaves, finely chopped

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)