Baked Chicken Meatballs
Baked chicken meatballs 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 Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
50 min (COOK TIME: 25 min / PREP TIME: 25 min)
Easy
4 People
Ingredients
-
500
g
ground chicken
-
1
egg
-
400
g
Mutti finely chopped tomatoes (Polpa)
-
2
tbsp
breadcrumbs
-
200
g
ricotta
-
2
tbsp
grated parmesan
-
grated lemon zest
-
few basil leaves
-
salt and pepper
-
1
zucchini
-
1
red bell pepper
-
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 bell pepper.
- 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 ventilated oven at 180°C for 20 minutes.
