CHICKEN RICOTTA MEATBALLS RECIPES

Steps:

• Prepare the arrabiata sauce in advance according to the recipe.
• In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
• Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
• Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
• Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
• Broiler Method:
• Oven Method:

Steps:

• 1 Place chicken, courgettes, chilli, ginger, egg and breadcrumbs in a large bowl. Season with freshly ground black pepper, then combine well with clean hands. Roll tablespoonfuls of mixture into balls to make about 20 in total. Place on a large plate and chill in fridge for 15–20 minutes or until firm.
• 2 Heat oil in a large non-stick frying pan over medium-high heat. Working in batches, add meatballs and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add curry paste to same pan and cook, stirring, for 1 minute or until fragrant. Add coconut milk, then fill empty can halfway with water and add to pan. Bring mixture to the boil, stirring until a smooth sauce forms.
• 3 Return meatballs to pan, along with bamboo shoots, green beans and broccolini. Reduce heat to low and simmer for 5 minutes or until vegies are just tender and meatballs are cooked through. Turn off heat, then add lime juice.
• 4 Meanwhile, cook noodles according to packet instructions. Divide noodles among serving bowls. Top with meatball curry and garnish with extra chilli and coriander. Serve with lime wedges.
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