Name: Chicken, minted pea and ricotta meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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

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.

Serves 2

Prep

15M

Cook

20M

Total

35M

Ingredients

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

Method

Preheat oven to 240°C. Grease and line a small shallow baking dish with baking paper.

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.

Combine chicken, garlic, breadcrumbs and egg yolk in a medium bowl, mix well. Stir in pea mixture and ricotta.

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.

Meanwhile, cook pasta in a large saucepan of boiling water until tender. Drain.

Serve pasta with meatballs and sauce. Top with extra mint and parmesan cheese.

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