BAKED CHICKEN, PEA & RICOTTA MEATBALLS WITH SPAGHETTI
SERVES 4 PREP + COOK 50 MINS
✦ ²⁄ cup frozen peas 3 ✦ 2 cups boiling water ✦ 2 tsp finely grated lemon zest ✦ ¼ cup coarsely chopped mint ✦ 350g chicken mince ✦ 2 garlic cloves, crushed ✦ ¼ cup dried multigrain breadcrumbs ✦ 1 egg ✦ ¹⁄ cup fresh ricotta 3 ✦ 1 tbsp olive oil ✦ 800g can diced tomatoes ✦ 3 tsp balsamic vinegar ✦ 500g spelt spaghetti ✦ 2 tbsp finely grated parmesan
1 Preheat oven to 240°C. Oil and line a shallow roasting pan with baking paper.
2 Place peas in a medium heatproof bowl. Cover with boiling water. Stand peas 1 min. Drain, reserving 1 tbsp of water. Blend or process peas, reserved water, zest and chopped mint until just combined.
3 Combine mince, garlic, breadcrumbs and egg in a medium bowl. Mix well. Stir in pea mixture and ricotta.
4 Using wet hands, roll level tablespoons of mixture into balls. Place in roasting pan. Drizzle with oil. Roast meatballs, turning once, 15 mins. Add tomatoes and vinegar. Roast a further 15 mins until meatballs are cooked through and sauce is hot.
5 Meanwhile, cook pasta in a large saucepan of salted boiling water following packet instructions until just tender. Drain.
6 Divide pasta, meatballs and sauce among plates. Season to taste. Serve topped with parmesan. Sprinkle with micro herbs or small fresh mint leaves, if you like.