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Chicken Ricotta Meatballs - a nutritious one pan wonder for the whole family

Chicken ricotta meatballs

Made in just one pan, this recipe for chicken ricotta meatballs is comfort food at it's best. Simple and delicious - your whole family will love it.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

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.