Italian-Style Chicken and Ricotta Meatballs
with High-Fibre Pasta- 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
Ingredients: Ground chicken • Whole grain penne (wheat) (whole grain durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Yellow onion • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Spinach • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
250 g
Ground Chicken
100 g
Ricotta Cheese
(Contains: Milk)
56 g
Baby Spinach
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May be present: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)
170 g
Whole Grain Penne
(Contains: Wheat May be present: Egg)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
½ unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- 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). - Peel, then cut half the onion into 1/2-inch pieces (use all for 4 servings).
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Line a baking sheet with parchment paper.
- To a large bowl, add chicken, half the Italian Herb Spice Blend, half the 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.**
- 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.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, onions and remaining garlic. Cook for 1-2 min, stirring often, until tender.
- To the pan, add remaining Italian Herb Spice Blend and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
- Add marinara sauce and 1/2 cup (1 cup) reserved pasta water. Season with salt and pepper. Stir to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Simmer for 1-2 min, stirring often, until sauce has slightly thickened.
- To the sauce, add meatballs, penne and spinach. Stir to combine.
- To the remaining ricotta, add 1/2 tsp (1 tsp) oil, season with salt and pepper. Stir to combine.
- Divide pasta between bowls.
- Dollop remaining ricotta over top.
