Chicken meatballs in tomato sauce
Chicken meatballs in tomato sauce are a simple yet delicious main course: flavourful and tender thanks to the addition of ricotta, making them perfect for a tasty dinner!
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
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
-
2
tbsp
breadcrumbs
-
200
g
Ricotta cheese
-
2
tbsp
grated Parmesan cheese
-
Grated lemon zest
-
A few basil leaves
-
salt and pepper
(t.t.)
-
1
zucchini
-
1
red bell pepper
-
1
red onion
-
Extra vergine olive oil
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Chicken meatballs in tomato sauce: 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.
