One-pot Chicken Meatballs with Risoni

PREP 15 MIN
•
COOK  15 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

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

400g tomato passata

1⁄2 cup (125ml) chicken stock

40g risoni pasta, dried (or gluten free)

40g mixed salad leaves

1 lemon juiced

Methodbased on 2 servings
1

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).

2

Heat a large non-stick frypan over medium heat and cook meatballs for 3-5 minutes, turning until browned all over.

3

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. 

4

Meanwhile toss salad leaves with lemon juice and season with salt and pepper. 

5

Divide meatballs and sauce between bowls, top with extra basil and serve with salad. 

Nutritional Informationper serving

Energy (kJ)

1726 kJ / 412 cals

Protein

44 g

Fat

13.5 g

Sat. Fat

4.5 g

Carbs

26 g

Sugar

9.9 g

Fiber

3.2 g

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