Baked Chicken Meatballs
Chicken meatballs in tomato sauce are a simple yet delicious main course: flavorful and tender thanks to the addition of ricotta inside the meatballs, making them perfect for a tasty dinner!
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
50 min (COOK TIME: 25 min / PREP TIME: 25 min)
Easy
4 people
Ingredients
-
500
g
ground chicken
-
1
egg
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
2
tbsp
breadcrumbs
-
200
g
Ricotta
-
2
tbsp
grated Parmesan
-
Grated lemon zest
-
A few basil leaves
-
salt and pepper
(t.t.)
-
1
zucchini
-
1
red capsicum
-
1
red onion
-
Extra virgin olive oil
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Baked Chicken Meatballs: Method
- Mix the ground chicken with salt, pepper, torn basil leaves, egg, 2 tablespoons of ricotta, Parmesan cheese, and breadcrumbs. Combine well.
- Heat 30 g of extra virgin olive oil in a pan and brown the meatballs on both sides for a few minutes. Use a spoon to shape them. Remove from heat and transfer to a plate.
- Wash, clean, and dice the zucchini, onion, and capsicum
- Pour 30 g of extra virgin olive oil into an ovenproof pan. Add the vegetables and cook for 5 minutes. Add the Mutti Finely Chopped Tomatoes, salt, pepper, half a glass of water, and basil leaves. Stir and cook for 7 minutes.
- Add the chicken meatballs and spoonfuls of the remaining ricotta. Sprinkle with a tablespoon of Parmesan and bake in a fan oven at 180°C for 20 minutes.
