Chicken and Ricotta Meatballs with Spaghetti

Ingredients

• 250g chicken mince
• 100g ricotta
• 2 garlic cloves, crushed and thinly sliced
• 1 tbsp grated Parmesan (optional, plus extra to serve)
• 1 tbsp breadcrumbs
• 1 tsp dried Italian herbs
• 1 tbsp olive oil
• salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• ½ chicken stock pot
• 50g baby spinach
• 150g spaghetti or tagliatelle
• fresh basil leaves (optional)

1. 1To make the meatballs, mix together the chicken mince, ricotta, crushed garlic, Parmesan (if using), breadcrumbs, dried herbs, salt, and pepper in a bowl.
2. 2Gently roll the mixture into 10–12 equal-sized small meatballs using damp hands. Place in the fridge for 10 minutes if time allows.
3. 3Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Fry the meatballs in batches for 6–8 minutes until browned all over. Don’t overcrowd the pan. Remove them from the pan and set aside.
4. 4To make the sauce, in the same pan, add the remaining olive oil and sliced garlic. Cook for 30 seconds until fragrant, then stir in the tomato purée and chopped tomatoes. Simmer for 5 minutes, then add the chicken stock pot and a quarter of the tomato tin of water, stirring until the stock is dissolved.
5. 5Return the meatballs to the pan and simmer gently for a further 5–7 minutes until cooked through. Stir in the spinach at the end until wilted.
6. 6Meanwhile, cook the spaghetti in a large pan of salted boiling water according to packet instructions. Drain and reserve a little pasta water.
7. 7Toss the drained spaghetti into the sauce. If the sauce needs further loosening, add a splash of the reserved pasta water.
8. 8Serve in pasta bowls and top with extra Parmesan and fresh basil if using.