Chicken and Ricotta Meatballs

The original recipe is called Turkey and Ricotta Meatballs however I used chicken mince and they are absolute winners.  The kids gave them a top score of 10/10.  Full of flavour and best of all the meatballs are oven baked which I find so much easier.  I found the recipe in Julia Turshen's book called Small Victories.

The recipe has been saved and kept with all of our other all time favourites.  I hope you enjoy it as much as everyone here.

Chicken & Ricotta Meatballs.

2 x 425g cans whole tomatoes (a little less than the original recipe but I found it was plenty)
Olive oil
7 garlic cloves, 4 thinly sliced, 3 minced
Celtic salt to taste
1 cup finely chopped basil
1 cup finely chopped parsley
1 1/2 cups ricotta cheese
1/2 cup freshly grated parmesan cheese
1 kg chicken mince

This is the best part.  Empty both cans of tomatoes into a large bowl.  Keep the cans.  Now crush the tomatoes with your hands.  Pour about 1/4 cup of water into one can and then pour it into the second can.  Give it a good swish around and then pour into the tomatoes.

Preheat your oven to 200℃ and line two baking trays with foil.  Drizzle 1 tablespoon of olive oil onto each tray and rub it all over with your hands.  Set aside.

In another large bowl combine the minced garlic, basil, parsley, salt, ricotta, parmesan cheese, and chicken.  Make sure you are only using the minced garlic at this stage.  Using your hands mix everything together thoroughly.  Once mixed form into golf ball sized meatballs.  Have slight damp hands helps as the mixture is rather sticky.

Meatballs all ready for the oven.

Place meatballs onto the two prepared trays as you go.  Drizzle all over with another tablespoon of oil on each tray of meatballs.  Cook for 25 minutes or until browned and firm to touch.

Whilst the meatballs are in the oven place a large pot over medium to high heat and add 2 tablespoons of oil.  Next add the sliced garlic and cook for approximately 1 minute or until it starts to sizzle.  Add the tomatoes and a pinch of salt and bring to a boil.  Lower the heat and let simmer, stirring every now and then until it is slightly reduced.  This will take approximately 20 minutes.

By this time the meatballs will be ready.  Remove them from the oven and using tongs transfer them to the simmering sauce.  Cook for a further 10 minutes in the sauce or gently simmer for up to 1 hour until ready for serving.

All ready for dishing up and the house smells so warm and inviting.

Serve over pasta and enjoy.

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