- 1 min read

Dietitian's Pick: 17-minute Chicken And Ricotta Meatballs

Serves: 4 (Serving size depends on each bariatric patient’s needs)

Time to make: 17 mins

Ingredients

500g 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 tablespoons extra virgin olive oil
500g jar tomato pasta sauce
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

Instructions

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.