Chicken and ricotta meatballs

INSPIRED by the Tuscan meatballs made by Giancarlo’s mother, this is a recipe for an easy supper that our family loves. We have replaced the bread in the original recipe for ricotta, which keeps them light and low carb. You can dot any remaining ricotta on top for an extra-creamy sauce.

SERVES 6 Per serving of tomato sauce: Calories, 196; carbohydrates, 7.1g; protein, 1.8g; fat, 17g; fibre, 1.3g Per serving of meatballs: Calories, 268; carbohydrates, 2.7g; protein, 30g; fat, 15g; fibre, 0.6g

FOR THE TOMATO SAUCE

1 red onion, finely chopped 1 garlic clove, lightly crushed 5 tbsp extra virgin olive oil 2 x 400g cans Italian plum tomatoes 1 tsp salt Freshly ground black pepper

FOR THE MEATBALLS

500g minced chicken 1 white onion, finely chopped 3 tbsp extra virgin olive oil 100g ricotta, drained Handful parsley, finely chopped 2 tbsp fresh oregano 75g Parmesan, finely grated 2 tsp salt ¼ tsp freshly ground black pepper

TO FINISH

2 tbsp double cream Basil leaves

FOR the tomato sauce, fry the onion and garlic in the olive oil until soft and translucent. Add the tomatoes and season. Fill the cans a quarter full with water and swill to collect any juices. Add to the pan. Bash the tomatoes to break them up. Reduce the heat and simmer, uncovered, for 40 minutes. The sauce should be thick, not watery. For the meatballs, mix all the ingredients in a bowl. To test the flavour, take a ball of the mixture, flatten it into a patty shape and fry until cooked through. Taste, adjust the seasoning, and make the rest of the meatballs, each the size of a large walnut. Brown the meatballs for 10 minutes then tip in the tomato sauce and cook for about 15 minutes. Stir in the cream and serve on a bed of courgette ribbons (see recipe, bottom right), scattered with basil leaves. The meatballs keep well in the fridge for up to four days and can be reheated.