Chicken meatballs in tomato sauce
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 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
-
1
lb
ground chicken
-
1
egg
-
14
oz
Mutti Finely Chopped Tomatoes
-
2
tbsp
breadcrumbs
-
3/4
Cup
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 virgin 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 2 tablespoons 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 2 tablespoons of extra virgin olive oil into an ovenproof pan. Add the vegetables and cook for 5 minutes. Add the Mutti Crushed 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 355°F for 20 minutes.
