17-minute chicken and ricotta meatballs

• servings: 4 servings
• total time: 17 minutes

Ingredients

500g Coles RSPCA Approved Chicken Mince

250g fresh ricotta, crumbled

25g (1/3 cup) finely grated parmesan

Finely grated rind of 1 lemon

1 green shallot, finely chopped

1 garlic clove, crushed

2 tbsp extra virgin olive oil

500g jar Coles Mum's Sause Tomato & Basil

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

Directions

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.

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. Watch our step-by-step video below to see how to make our 17-minute chicken and ricotta meatballs recipe.