17-minute chicken and ricotta meatballs recipe

This quick one-pan meatballs dish has a rich tomato sauce and will have the kids coming back for seconds.

The ingredient of 17-minute chicken and ricotta meatballs recipe

1. 500g chicken mince
2. 250g fresh ricotta, crumbled
3. 25g (1/3 cup) finely grated parmesan
4. 1 lemon, rind finely grated
5. 1 green shallot, finely chopped
6. 1 garlic clove, crushed
7. 2 tablespoons extra virgin olive oil
8. 500g jar tomato pasta sauce
9. 250ml (1 cup) Massel salt reduced chicken style liquid stock
10. 1/2 bunch fresh basil, top leaves torn off (see tip)
11. 105g (1/2 cup) dried risoni pasta
12. Parmesan, to serve

The instruction how to make 17-minute chicken and ricotta meatballs recipe

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.
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.

Nutritions of 17-minute chicken and ricotta meatballs recipe

calories: 559.499 calories
calories: 31 grams fat
calories: 10.5 grams saturated fat
calories: 30.5 grams carbohydrates
calories:
calories:
calories: 37.5 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation