Chicken and ricotta meatballs
Chicken and ricotta meatballs simmered in rich tomato sauce makes for a delicious midweek dinner. Serve them over polenta or pasta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Microplane
- Grater
- Saucepan
- Nonstick skillet
- Baking dish
- Oven
- Stove
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Can opener
- Wooden spoon
- Measuring spoon
- Spatula
Ingredients
- 2 tbsp olive oil
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp chilli flakes (optional)
- 2 x 400g tins finely chopped tomatoes or whole peeled tomatoes, whizzed
- Pinch sugar
- 400g free-range skinless and boneless chicken thighs
- 1 free-range egg yolk
- 100g ricotta
- 70g fresh breadcrumbs
- Finely grated zest 1/2 lemon
- 1 small bunch flatleaf parsley, roughly chopped
- 50g parmesan, finely grated
- Cooked polenta or pasta to serve
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