Creamy Chicken Ricotta Meatballs
Ricotta helps make these chicken meatballs soft and tender. The rich sauce is an indulgent wintery treat which comes together quickly in one pan.
Ingredients
For the meatballs:
1 cup panko or dried breadcrumbs
400g chicken mince
250g tub ricotta
1 egg, beaten
Grated zest of 1 lemon
2 spring onions, finely sliced
1 clove garlic, grated
20g parmesan, finely grated
½ tsp salt
2 Tbsp finely chopped parsley, dill, or chives
For the creamy spinach sauce:
300g baby spinach, rinsed
1 Tbsp olive oil
Small knob butter
2 cloves garlic, finely sliced
125ml chicken stock or water
Juice of 1 lemon
300ml cream
Method
In a large bowl, combine all the meatball ingredients and mix well. Put into the fridge for 30 minutes to help the mix to firm up. Shape into balls and set aside.
Heat a wide pan and add the spinach. Cook until just wilted, then refresh in cold water. Squeeze out any excess water and set aside. In the same pan, heat the oil, then add the meatballs and cook over a medium low heat, frying all over until golden. Add the butter and garlic and cook until fragrant. Add the chicken stock, lemon juice, and cream. Bring up to a simmer and cook gently for 10 minutes until the meatballs are cooked through and the sauce is slightly reduced. Season with salt and freshly ground black pepper and stir in the spinach just before serving.
Serve over noodles, rice or mashed potatoes.