Chicken Meatballs with Tomato Sauce & Cottage Cheese
Juicy chicken meatballs flavoured with Italian seasoning and baked or pan-cooked until crispy, then served with a simple tomato sauce and topped with cottage cheese and Parmesan.
- 500 g ground chicken
- 2 tbsp Italian seasoning
- 200 g ricotta
- 2 tsp garlic powder
- salt
- black pepper
- 60 g gluten-free Italian breadcrumbs
- 1 pc egg
- 500 g tomato passata
- 200 g cottage cheese
- 30 g Parmesan
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Mix the ground chicken, Italian seasoning, ricotta, garlic powder, salt and black pepper in a bowl.
- Step 2
Stir in the gluten-free Italian breadcrumbs.
- Step 3
Beat in the egg until fully combined.
- Step 4
Form into meatballs (about 20–24 small meatballs).
- Step 5
Cook until the outside is crispy and the internal temperature reaches 165°F/74°C (about 10–14 minutes in a hot oven at 200°C or 10–12 minutes pan-frying, depending on size).
- Step 6
Warm the tomato passata in a pan, then add the cooked meatballs and simmer for 5 minutes to coat.
- Step 7
Serve with a dollop of cottage cheese and a generous sprinkle of grated Parmesan.
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