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


  • 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


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.

Nutrition Info

ENERGY 2341 kj



FIBRE 4.5g




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