Chicken and Ricotta Meatballs
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Chicken breast (ground)
- 100 g Ricotta
- 30 g Panko breadcrumbs
- 1 Egg
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 10 g Parmesan (grated)
- 2 Garlic cloves (crushed)
- 1 Lemon (zest only)
- 5 g Fresh basil (chopped)
Method
- Preheat your oven to 230ยฐC/210ยฐC(fan)/450ยฐF/Gas 8. Line a large baking sheet with parchment paper.
- Put all of the ingredients into a large mixing bowl.
- Mix well to combine everything.
- Roll the mixture into 16 meatballs and put onto the lines baking sheet. Drizzle with a little olive oil (optional).
- Put into the preheated oven and cook for 20 minutes, turning halfway through.