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.

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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
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.