Sort ingredients
klc123
QR Code
Listen
Pdf
Pre heat your oven to 200c fan.
Make your fresh breadcrumbs. Fold the chicken mince with 2 heaped tbsp ricotta, zest of one lemon, breadcrumbs, grated parmesan, 1 egg, chopped basil and a good seasoning of salt and pepper. The mix will feel wet, this is correct! Do not overwork or the meatballs will be tough.
Heat a large frying pan with olive oil over medium heat and using a spoon, scoop medium-sized balls out of the bowl (you can use your hands but it will be messy) and place them into the pan, brown on all sides in batches, they don't need to be cooked through but should be nicely coloured. Leave to one side.
In the same pan tip all the prepared vegetables, a pinch of salt and sweat down for 5 minutes. Add in the tomato puree and sun-dried tomato puree, chopped basil stems and sweat for 5 more minutes. Add in drained butterbeans, 1 tsp smoked paprika, the passata, 100ml water and a chicken stock cube. Simmer for 5-10 more minutes until thickened slightly, finish with balsamic vinegar and season to taste. Drop in the meatballs, and add a grating of parmesan and little dollops of ricotta.
Place into the oven to bake for 15-25 minutes until the sauce is thick and rich and the top golden (larger meatballs will take longer) Serve with fresh basil scattered over the top.