Buon appetito!
Italian chicken meatballs in a ricotta tomato sauce
Chloe is cooking
made by Chloé
Ingredients
4 persons
- 1200 grams of ground chicken
- 2 eggs
- 8 tablespoons breadcrumbs
- fresh basil
- oregano
- 2 red bell peppers
- 2 yellow bell peppers
- 2 zucchinis
- 4 cloves of garlic
- 4 cans ELVEA Cubes
- 300 grams ricotta
- 2 deciliters of room
- pinch of paprika
- pinch of chili flakes
- pinch of oregano
Preparation
-
1
Mix the minced meat with the breadcrumbs, a beaten egg, pepper, and salt. Finely chop the basil and mix it in.
-
2
Roll the meatballs and briefly sear them in olive oil. They do not need to be cooked through because we will let them finish cooking in the sauce.
-
3
Dice the bell peppers and zucchini. Sauté them in a splash of olive oil. Mix in the finely chopped garlic and season with fresh oregano, fresh basil, a pinch of paprika powder, chili flakes, dried oregano, pepper, and salt.
-
4
Deglaze with the diced tomatoes and ricotta. Pour in the cream and mix well again.
-
5
Add the meatballs and let simmer until everything is cooked through.
-
6
Serve the meatballs with pasta or ciabatta for dipping.
Buon appetito!
