Ricotta Chicken Meatballs | Blog Chef Cookit

Informations supplémentaires

30 min. | 700 kcal | easy | Family | Printable version

1. Setup Chop the broccoli into small pieces. Zest the lemon. Chop the shallot. In a bowl, mix the chicken with the ricotta, salt and pepper. Oil your hands to facilitate the manipulation. Make 3-4 small meatballs per person with the ground chicken.

2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/2 ^2P | 2/3 ^3P cup of the cooking water then drain.

3. Cook the meatballs Heat a drizzle of oil in a skillet over medium heat. Add the small meatballs to the pan and cook 3-4 minutes until browned on each surface. Cover and cook 2-3 minutes on low heat to cook the center. Remove from the skillet.

4. Cook the vegetables Add the shallot and broccoli and cook for 3-4 minutes. Add salt and pepper. Add the spinach and cook for 1-2 minutes.

5. Add the pasta Add 0.5 ^2P | 1 ^3P crumbled broth cube, the pasta cooking water and cream. Bring to a boil then simmer for 1-2 minutes over medium heat. Add the meatballs, cooked pasta and lemon zest, mix and cook for 1 minute. Adjust seasoning to taste.

6. Plate your dish Serve pasta and garnish with lemon juice and chili flakes to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!

280gGround chicken

60gRicotta Cheese

180gFettucine

120mlCream 18%

40gBaby Spinach

0.5unitLemon

1unitShallot

0.75unitBroccoli

2gChili Flakes

0.5unitVegetable Broth Cube(s)

What you need pot, strainer, pan, tongs, bowl, zester

700 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 74g

25%

fat 26g

40%

cholesterol 166mg

55%

fiber 4g

16%

protein 42g

saturated 12g

60%

sodium 161mg

sugar 4g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg