Serves: 4

Cooking time: 30 mins


  • 500g chicken mince

  • 250g fresh ricotta, crumbled

  • 25g (1/3 cup) finely grated parmesan

  • 1 lemon, rind finely grated

  • 1 green shallot, finely chopped

  • 1 garlic clove, crushed

  • 2 tablespoons extra virgin olive oil

  • 500g jar tomato pasta sauce

  • 250ml (1 cup) Massel salt reduced chicken style liquid stock

  • 1/2 bunch fresh basil, top leaves torn off (see tip)

  • 105g (1/2 cup) dried risoni pasta

  • Parmesan, to serve


Step 1

Combine the chicken, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into about 12 golf ball-sized meatballs. Transfer to a plate.

Step 2

Heat oil in a large non-stick frying pan over high heat. Cook meatballs, turning occasionally, for 3 minutes or until just browned. Add sauce, stock, basil and risoni. Stir to combine. Cover. Reduce heat to medium. Simmer, stirring occasionally, for 9 minutes or until risoni is tender and chicken is cooked through. Serve with extra parmesan.

Nutrition Info (per serve)

Kilojoules 2,341kJ
Protein 37.5g
Total fat 31g
Saturated fat 10.5g
Carbohydrates 30.5g