One pan wonder.
Hands up if you hate doing dishes! I know you can’t see me right now however my hand is definitely up. I love to cook, just not a fan of the clean up afterwards. That’s why this recipe for chicken ricotta meatballs is perfect – it’s all in one pan.
I made gnocchi with ricotta cheese a couple of days beforehand and had a little left over ricotta cheese. My second biggest dislike after doing the dishes is wasting food. I was determined to find a way to use up the leftover ricotta cheese that I had. Are you the same as me? I feel guilty when I have to throw something out and am incredibly reluctant to do so unless it’s spoilt.
Here in Australia I know our farmers work hard to provide beautiful fresh produce for us to enjoy. Everything from meat, milk, fruit and vegetables are a labour of love to provide for this country and the people within it. As Australia has been wrecked by massive bush fires, a lot of farmers suffered in the process. If it isn’t the fires, then it’s the droughts which we often suffer from here in Australia. Fresh produce became short in supply. With all the effort to grow, harvest and deliver precious produce into stores, throwing it out really doesn’t feel right.
Enough of that. Let’s breakdown the huge benefits of this chicken ricotta meatballs recipe:
- One pan wonder – yes, I’ve already said this but who doesn’t love minimal mess to clean up?!
- It’s easy to make – simple instructions with minimal effort.
- Meatballs and pasta – kids love both of these! They’ll have smiles on their faces when you serve this meal to them.
Even if you don’t have any leftover ricotta, it’s worth stopping at the deli next time you’re at the supermarket and buying some. You don’t need a lot – just 250g. Honestly, give this chicken ricotta meatballs recipe a go. Your family will love you for making it for them!
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Chicken ricotta meatballs
Ingredients
- 500 g chicken mince
- 250 g fresh ricotta, crumbled
- ⅓ cup parmesan, finely grated
- 1 small onion, finely chopped
- 3 cloves garlic clove, crushed
- salt & pepper
- 2 tablespoons extra virgin olive oil
- 500 g jar tomato pasta sauce
- 1 cup chicken liquid stock
- ½ bunch fresh basil, roughly chopped
- ⅓ cup dried risoni pasta
- parmesan, to serve
- 120 g baby spinach
Instructions
- Combine the chicken, ricotta, parmesan, onion and garlic in a large bowl. Season well with salt & pepper. Roll into about 12 golf ball-sized meatballs. Transfer to a plate.
- Heat oil in a large non-stick frying pan over high heat. Cook meatballs, turning occasionally until just browned all over. Add sauce, stock, basil and risoni. Stir to combine. Cover. Reduce to medium heat.
- Simmer, stirring occasionally, for 10 minutes or until risoni is tender and chicken meatballs are cooked through.
- Serve on a bed of baby spinach with extra parmesan and basil on top.
Notes
- The pasta sauce is best if you choose one with onion, basil and/or herbs rather than one made for bolognaise.
- To make this meal gluten free, replace the risoni with a can of drained, rinsed cannellini beans.
- Instead of serving on a bed of baby spinach, you can serve with a salad. Try a simple rocket salad dressed with olive oil, balsamic glaze and a small sprinkling of pinenuts.