Chicken and ricotta meatballs with spaghetti

1. 1

   To make the meatballs, mix together the chicken mince, ricotta, garlic, Parmesan (if using), breadcrumbs, herbs, salt, and pepper in a bowl.

2. 2

   Gently roll the mince mixture into 10-12 equal sized small meatballs using damp hands. Place in the fridge for 10 minutes if time allows.

3. 3

   Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 6-8 minutes until browned all over. Don’t overcrowd the pan. Remove them from the pan and set aside.

4. 4

   To make the sauce, in the same pan, add the olive oil and sliced garlic. Cook for 30 seconds, until fragrant then stir in the tomato purée and chopped tomatoes. Simmer for 5 minutes, then add the chicken stock pot and a quarter of the tomato tin of water and stir until the stock is dissolved.

5. 5

   Return the meatballs to the pan and simmer gently for a further 5-7 minutes until cooked through. Stir in the spinach at the end until wilted.

6. 6

   Meanwhile, cook the spaghetti in a large pan of salted boiling water according to packet instructions. Drain and reserve a little pasta water.

7. 7

   Toss the drained spaghetti into the sauce. If the sauce needs further loosening, add a splash of the pasta water.

8. 8

   Serve in pasta bowls and top with extra Parmesan and fresh basil if using.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.