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Spinach and Ricotta Chicken Meatballs

with High Fiber Pasta
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
850 kcal
Protein
: 
43g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Oats
  • Rye
  • Sesame
  • Soy
  • Sulphites
  • Fish
  • Mustard
  • Peanuts
  • Sulphites
  • Tree nuts
  • Egg
  • Crustaceans
  • May contain traces of allergens
  • Soy
  • Gluten
  • Sesame
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Chicken

100 g

Ricotta Cheese

(Contains: Milk)

28 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

2 tbsp

Italian Breadcrumbs

(Contains: Milk, Wheat, Barley, Oats, Rye, Sesame, Soy May be present: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)

170 g

Penne

(Contains: Wheat)

½ cup

Marinara Sauce

(May be present: Fish, Mustard, Sulphites, Tree nuts, Egg, Crustaceans, Soy, Gluten, Sesame, Milk, Wheat)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Tree nuts, Soy, Sesame, Milk, Wheat)

1 unit(s)

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

1.5 tbsp

Butter*

(Contains: Milk)

Calories850 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein43 g
Cholesterol160 mg
Sodium1230 mg
Trans Fat1 g
Potassium1450 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
    Bring a large pot of salted water to a boil (use same for 4 servings).
    Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Rough chop spinach.
2
  • Line a baking sheet with foil.
  • To a large bowl, add chicken, half the Italian Herb Spice Blend, garlic, half the ricotta,  and breadcrumbs. Season with salt and pepper, then combine.
  • Roll mixture into 8 (16) equal-sized meatballs. Drizzle 1/2 tbsp (1 tbsp) oil over meatballs.
  • Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven for 10-12 min, until golden and cooked through.**
3
  • To the boiling water, add penne. Cook for 12-14 min,stirring occasionally, until tender but still firm to the bite.
  • Reserve 1 cup (2 cups) pasta water.
  • Strain penne, then return to the pot, off heat.
4
  • Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 1-3 min, stirring often, until tender.
  • To the peppers, add remaining Italian Herb Spice Blend. Season with salt and pepper.
  • Add marinara sauce, 1/2 cup (1 cup) reserved pasta water, and 2 tbsp (4 tbsp) butter.Season with salt and pepper. Stir to combine.
  • Simmer for 1-3 min, stirring often, until sauce has slightly thickened. 
5
  • To the sauce, add meatballs and spinach. Stir to combine.
  • To the remaining ricotta, add 1/2 tsp (1 tsp) oil, season with salt and pepper. Stir to combine.
6
  • Divide pasta between bowls.
  • Top with sauce and meatballs.
  • Dollop remaining ricotta over top.

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