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17-Minute Chicken & Ricotta Meatballs |
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| Serves 4 |
Prep 6 mins |
Cooking 11 mins |
Easy |
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My rating |
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Ingredients |
500g chicken mince (if not available: buy chicken mini fillets, mince
in blender)
250g fresh ricotta, crumbled
25g finely grated parmesan
1 lemon, rind finely grated
1 spring onion, finely chopped
1 garlic clove, crushed (optional)
2 tbsp extra virgin olive oil
500g jar tomato pasta sauce
250ml salt reduced chicken style liquid stock
1/2 fresh basil leaves
105g dried risoni or orzo pasta
Extra Parmesan, to serve
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If chicken mince is not
available, buy chicken mini fillets and mince
in a blender. This will add about 5 minutes to the recipe.
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Combine
the chicken, ricotta, parmesan, lemon
rind, shallot and garlic (if using) in a large bowl.
Season well. Roll into about 12 golf ball-sized meatballs.
Transfer to a plate.
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Heat oil in a large non-stick
frying pan over high heat. Cook meatballs, turning
occasionally, for 3 minutes or until just browned.
Add sauce, stock, basil and risoni. Stir to combine.
Cover. Reduce heat to medium. Simmer, stirring
occasionally, for 9 minutes or until risoni is tender and
chicken is cooked through. Serve with extra parmesan.
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The chicken balls can be
cooked separately and served without the risoni and with
green vegetables or salad
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DAILY
DINNERS 
