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17-minute chicken and ricotta meatballs

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 17-minute chicken and ricotta meatballs

  • 17m cook
    •  
  • 4 serving
    • This quick one-pan meatballs dish has a rich tomato sauce and will have the kids coming back for seconds.

    509 calories per serve

    Allergens: Recipe may contain gluten, wheat, milk and lactose.

    12 Ingredients

    • 500g Coles RSPCA Approved 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
    • 2 tbsp extra virgin olive oil
    • 500g jar Coles Mum's Sause Tomato & Basil 
    • 250ml (1 cup) Massel 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

    2 Method Steps

    Step 1
    Combine the chicken, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into about 12 golf ball-sized meatballs. Transfer to a plate.
    • Step 2
      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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