- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In nonstick skillet, heat 1 tbsp of the oil over medium heat. Add half of the onion and half of the garlic and cook, stirring often, for 2 minutes. Remove from heat, stir in basil and set aside. In large bowl, combine chicken, bread crumbs, ricotta, reserved onion mixture and 1/4 cup of the Parmesan. Season with salt and pepper; stir to combine. Using hands, form chicken mixture into 24 equal-size balls (about 2 tbsp each). Set aside. In large ovenproof skillet, heat remaining oil over high heat. Add meatballs and cook, turning often, until browned, about 5 minutes. Add remaining onion and remaining garlic and cook, stirring often, for 1 minute. Stir in tomato sauce; bring to boil, reduce heat to medium and simmer for 6 minutes. Preheat oven to broil. Sprinkle meatballs with remaining Parmesan and the mozzarella. Transfer to upper rack of oven and broil until cheese is melted and golden, about 2 minutes. Sprinkle with fresh basil leaves and serve with orzo, if using.
Nutritional facts Per serving: about
- Iron 5.1 mg
- Fibre 4 g
- Sodium 1,000 mg
- Sugars 10 g
- Protein 56 g
- Calories 730
- Total fat 41 g
- Cholesterol 165 mg
- Saturated fat 14 g
- Total carbohydrate 34 g
