Ricotta Chicken Meatballs in Heirloom Tomato Sauce
Ricotta Chicken Meatballs in Heirloom Tomato Sauce
Submitted by Katie Milligan
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Garlic Extra Virgin Olive Oil
- 1/2 cup whole milk ricotta
- 1/2 cup grated parmesan
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 egg
- 1/2 cup bread crumbs
- 1 pound ground chicken or turkey
- fresh pasta, cooked
- Parmesan for garnish
- 1 Tablespoon Fustini's Basil Extra Virgin Olive Oil
- 4-5 Ripe Heirloom tomatoes, cut into big chunks (or use whatever ripe tomatoes you have!)
- 2 cloves garlic
- 2 teaspoons salt
- 5-6 whole basil leaves
Directions
- Create the Ricotta Chicken Meatballs by combining olive oil, ricotta, parmesan, salt, pepper, egg, bread crumbs and ground meat together in a medium bowl. Mix together with your hands, careful not to over mix. Once mixed, shape into 12 balls, about 2 inches in diameter. Carefully arrange the Meatballs in a single layer in the tomato sauce. Cover with a lid and simmer for 30 minutes. Serve over fresh pasta and top with grated Parmesan cheese.
- Put Fustini's Basil Extra Virgin olive oil, tomatoes and garlic into a blender or food processor. Pulse just a few times until roughly chopped and it resembles a sauce. Heat a large skillet over medium-high heat, add the tomato mixture, and bring to a boil. Add salt and whole basil leaves, and reduce heat to simmer. Cook for 20-30 minutes, depending on how much water your tomatoes held.
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