Chicken Tarragon Ricotta Meatball Al Forno

1. Blitz the onion and garlic together in a processor until finely chopped.
2. Add the courgette and sundried tomatoes and pulse again, or grate if preferred.
3. In a large bowl, mix the chicken mince, processed vegetables, breadcrumbs, tarragon, ricotta, lemon zest, salt and pepper.
4. Shape into small balls with wet hands and chill in the fridge for 10–15 minutes to firm up.
5. Heat a large non-stick frying pan with a little olive oil and brown the meatballs on all sides – they don’t need to be cooked through at this stage – then remove them to a plate.
6. To the same pan add the minced garlic and chilli flakes, cook for 30 seconds, add a splash of water to delaze, then stir in the orzo.
7. Add the tin of cherry tomatoes, crumble in the stock cube, and add 400 ml water.
8. Simmer gently, stirring often to prevent sticking, until the orzo al dente (10–12 minutes).
9. Add a splash more water if needed if it’s getting too dry.
10. Press the browned meatballs back into the orzo, top with a few dollops of ricotta and a generous grating of parmesan.
11. Place under a hot grill for 5 minutes until golden and bubbling and the meatballs cooked through.

Nutrition

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