Chicken & ricotta meatball broth with macaroni

Name: Chicken & ricotta meatball broth with macaroni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pack Essential British Chicken Mince; 175 g Essential Ricotta; 50 g Cooks’ Ingredients Mediterranean-style Crust; 1½ tbsp olive oil; 400 g pack trimmed leeks, finely sliced; 2 clove/s garlic, sliced; 25 g pack basil, leaves and stalks separated and roughly chopped; 400 g can peeled Italian cherry tomatoes; 1 chicken stock pot; 160 g essential macaroni

We’ve added Cooks’ Ingredients Mediterranean-style crust to these meatballs for a flavour boost, but you could use regular dry breadcrumbs with a pinch of dried mixed herbs.

4 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

500g pack Essential British Chicken Mince
175g Essential Ricotta
50g Cooks’ Ingredients Mediterranean-style Crust
1½ tbsp olive oil
400g pack trimmed leeks, finely sliced
2 clove/s garlic, sliced
25g pack basil, leaves and stalks separated and roughly chopped
400g can peeled Italian cherry tomatoes
1 chicken stock pot
160g essential macaroni

Method

In a bowl, use your hands to mix together the mince, 100g ricotta and the Mediterranean-style crust; season. Shape into 20 even balls. Heat a deep, wide-based pan over a medium-high heat with 1 tbsp olive oil and, once hot, add the meatballs and fry for 3-4 minutes or until golden all over (you may need to do this in batches). Use a slotted spoon to transfer to a plate and set aside.
Drizzle the remaining 1⁄2 tbsp oil into the pan. Add the leeks, garlic, basil stalks and a pinch of salt; cook for 4-5 minutes or until starting to soften. Meanwhile, boil a kettle. Add the tomatoes and stock pot to the pan with 750ml just-boiled water, season and bring to a simmer. Once simmering, add the pasta and meatballs; cook for 10-12 minutes or until the meatballs are cooked through and no pink meat remains in the middle. Divide among bowls, scatter over the remaining basil and dollop over the remaining ricotta; season with freshly ground black pepper.