Chicken and Ricotta Meatballs with Spaghetti

Ingredients

Instructions

1. Mix the chicken mince, ricotta, crushed garlic, Parmesan if using, breadcrumbs, dried herbs, salt and black pepper in a bowl.
2. With damp hands, gently roll the mixture into 10-12 small meatballs. Chill in the fridge for 10 minutes if time allows.
3. Heat a drizzle 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. Remove and set aside.
4. In the same pan, add the olive oil and sliced garlic. Cook for 30 seconds, then stir in the tomato puree and chopped tomatoes. Simmer for 5 minutes.
5. Add the chicken stock pot and a quarter tin of water. Stir until dissolved. Return the meatballs to the pan and simmer gently for 5-7 minutes until cooked through.
6. Stir in the baby spinach at the end until wilted.
7. Meanwhile, cook the spaghetti in salted boiling water according to packet instructions. Drain, reserving a little pasta water.
8. Toss the drained spaghetti into the sauce. Add a splash of pasta water if needed. Serve in pasta bowls with extra Parmesan and basil only if desired.