One-pot Chicken Meatballs with Risoni
PREP 15 MIN•COOK 15 MIN
EF
GF
NS
NF
Number of servings
2
350g minced chicken
1 tbs parmesan finely grated
1 courgette (medium) finely grated & excess water squeezed out
1 garlic clove minced
2 sprigs of fresh basil leaves picked & finely chopped, plus extra to serve
salt & pepper, to taste
1 2⁄3 cups (400g) tomato passata
1⁄2 cup (125ml) chicken stock
1⁄3 cup (40g) risoni pasta, dried (or gluten free)
1 1⁄3 cup (40g) mixed salad leaves
1 lemon juiced
Combine mince, parmesan, courgette, garlic and basil in a bowl. Season with salt and pepper and mix well to combine. With wet hands divide mixture into even tablespoon-sized portions and roll meatballs (mixture will be soft but manageable).
Heat a large non-stick frypan over medium heat and cook meatballs for 3-5 minutes, turning until browned all over.
Add passata, stock and risoni to pan with meatballs and stir to combine. Bring to a simmer and cook uncovered for 10 minutes, or until pasta and meatballs are cooked and sauce has thickened.
Meanwhile toss salad leaves with lemon juice and season with salt and pepper.
Divide meatballs and sauce between bowls, top with extra basil and serve with salad.
Energy (kJ)
1687 kJ / 403 cals
Protein
42.6 g
Fat
13.1 g
Sat. Fat
4.3 g
Carbs
25.7 g
Sugar
10 g
Fiber
3.7 g
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