I love this poached chicken ball, it is mixed in ricotta, olives and herb and poached in pasta sauce.At first, I was worried the meatballs will crumble when poached but it maintained its shape and absorbed the flavours beautifully.
Ingredients
350g chicken mince
100g fresh ricotta
¼ cup chopped black olives
2 tsp. grated lemon rind
2 tsp. Italian herbs
375g bottled pasta sauce
1 cup chicken stock
Salt and Pepper
Method
Combine and mix the mince, ricotta, olives, rind and herbs, salt and pepper in a bowl. Once all ingredients are combined use wet hands to roll the meatballs. Make 12-14 balls.
Heat the pasta and stock in a saucepan. Once it begins to boil add the balls in the sauce and reduce the heat to medium to simmer.
Poach the meatballs until it is firm and cooked through.
Serve with Pasta
Note
Serves 4
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Pasta with Pesto and Meatballs
Rigatoni with Chicken and Broccoli
Romayne's Kitchen 