Chicken & ricotta meatball broth with macaroni

Chicken & ricotta meatball broth with 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(5) Rate this recipe
HealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

  • 500g pack Essential British Chicken Mince
  • 175g Essential Ricotta
  • 50g Cooks’ Ingredients Mediterranean-style Crust
  • 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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,981kJ/ 472kcals

Fat

17g

Saturated Fat

5.9g

Carbohydrates

45g

Sugars

8.7g

Fibre

6.9g

Protein

32g

Salt

1.8g

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