Chicken, minted pea and ricotta meatballs

The addition of fresh mint, peas and ricotta adds a wonderfully fragrant and creamy note to these delicious chicken meatballs. Served in a rich tomato sauce over fresh pasta, it makes a great family meal.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print
A delicious family recipe the whole family will enjoy.


  • 1/3 cup (40g) frozen peas
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon roughly chopped fresh mint leaves
  • 175 gram minced chicken
  • 1 clove garlic, crushed
  • 1/4 cup (25) dried multigrain breadcrumbs
  • 1 egg yolk
  • 2 tablespoon low-fat ricotta
  • 1 tablespoon olive oil
  • 400 gram canned diced tomatoes
  • 2 teaspoon balsamic vinegar
  • 130 gram wholemeal spaghetti
  • 2 tablespoon fresh mint leaves, plus extra, to serve
  • 2 tablespoon shaved parmesan, to serve


  • 1
    Preheat oven to 240°C. 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 minute, drain, reserving 1 tablespoon of the water. Blend or process peas, reserved water, rind and chopped mint until just combined.
  • 3
    Combine chicken, garlic, breadcrumbs and egg yolk in a medium bowl, mix well. Stir in pea mixture and ricotta.
  • 4
    Roll level tablespoons of mixture into balls using wet hands. Place in prepared dish; drizzle with oil. Roast for 15 minutes, turning once. Add tomato and vinegar; cook for 5 minutes or until the meatballs are cooked through and sauce is hot.
  • 5
    Meanwhile, cook pasta in a large saucepan of boiling water until tender. Drain.
  • 6
    Serve pasta with meatballs and sauce. Top with extra mint and parmesan cheese.

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