17-minute chicken and ricotta meatballs recipe

This brusque one-pan meatballs dish has a well-to-do tomato sauce and will have the kids coming encourage for seconds.

The ingredient of 17-minute chicken and ricotta meatballs recipe

1. 500g chicken mince
2. 250g roomy 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 tbsp further virgin olive oil
8. 500g jar tomato pasta sauce
9. 250ml (1 cup) Massel salt reduced chicken style liquid addition
10. 1/2 bunch fresh basil, top leaves torn off (see tip)
11. 105g (1/2 cup) dried risoni pasta
12. Parmesan, to give support to

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

1. tote up the chicken, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into nearly 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. mount up sauce, stock, basil and risoni. rouse to combine. Cover. condense abbreviate heat to medium. Simmer, stirring occasionally, for 9 minutes or until risoni is pining and chicken is cooked through. assistance following new parmesan.

Nutritions of 17-minute chicken and ricotta meatballs recipe

calories: 559.499 calories
fatContent: 31 grams fat
saturatedFatContent: 10.5 grams saturated fat
carbohydrateContent: 30.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 37.5 grams protein
cholesterolContent:
sodiumContent: