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17-minute chicken and ricotta meatballs recipe
17-minute chicken and ricotta meatballs recipe
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Prep Time:
Cook Time:
17 minutes
Total Time:
17 minutes
One-pan meatballs in flavorful tomato sauce, kid-approved seconds guaranteed.
Ingredients:
  • 500g Chicken Mince
  • 250g fresh ricotta, crumbled
  • 25g (1/3 cup) finely grated parmesan
  • 1 lemon, rind finely grated
  • 1 green shallot, finely chopped
  • 1 garlic clove, crushed
  • 36.40 gm extra virgin olive oil
  • 500g jar Mum's Sause Tomato & Basil
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 1/2 bunch fresh basil, top leaves torn off (see tip)
  • 105g (1/2 cup) dried risoni pasta
  • Parmesan, to serve
Instructions:
  • Mix the chicken, ricotta, parmesan, lemon zest, shallot, and garlic in a large bowl. Season generously. Form the mixture into approximately 12 golf ball-sized meatballs and place them on a plate.
  • - Heat oil in a large non-stick frying pan over high heat until sizzling. Brown meatballs for 3 minutes, turning occasionally. - Add sauce, stock, basil, and risoni. Stir well to combine, then cover the pan. - Reduce heat to medium and simmer for 9 minutes, stirring occasionally, until risoni is tender and chicken is cooked through. - Serve with a sprinkle of extra parmesan on top.

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