Chicken, minted pea and ricotta meatballs

Chicken, minted pea and ricotta meatballs

By

Savour the fresh flavours of these delicious Chicken, Minted Pea & Ricotta Meatballs served in a rich tomato sauce with spaghetti and shaved parmesan.

The ingredient of Chicken, minted pea and ricotta meatballs

  1. 1/3 cup frozen peas
  2. 1 teaspoon finely grated lemon rind
  3. 2 tablespoons chopped mint
  4. 2 tablespoons mint leaves, extra, to serve
  5. 175g Coles RSPCA Approved Chicken Mince
  6. 1 clove garlic, crushed
  7. 1/4 cup dried multigrain breadcrumbs
  8. 1 egg yolk
  9. 2 tablespoons low-fat ricotta
  10. 1 tablespoons olive oil
  11. 400g can Coles Brand Italian Diced Tomatoes
  12. 2 teaspoons balsamic vinegar
  13. 130g wholemeal spaghetti
  14. 2 tablespoons shaved parmesan

The instruction how to make Chicken, minted pea and ricotta meatballs

  1. Preheat oven to 240 (220C fan-forced). Grease and line a small shallow baking dish with baking paper.
  2. Place the peas in a medium heatproof bowl. Cover with boiling water. Stand for 1 min. Drain, reserving 1 tablespoon of the water. Blend or process peas, reserved water, lemon rind and chopped mint until just combined.
  3. Combine mince, garlic, breadcrumbs and egg yolk in a medium bowl. Stir in pea mixture and ricotta.
  4. Roll level tablespoon of mixture into balls using wet hands. Place in prepared dish. Drizzle with oil. Roast for 15 mins, turning once. Add tomato and vinegar. Cook for 5 mins or until the meatballs are cooked through and sauce is hot.
  5. Meanwhile, cook pasta in a large saucepan of boiling water until al dente. Drain.
  6. Serve pasta with meatballs and sauce. Top with extra mint and parmesan.

Nutritions of Chicken, minted pea and ricotta meatballs

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like