Ricotta Meatballs with Tomato Spaghetti

12 Ingredients

Number of servings

4 slices Woolworths white bread, torn
420grams Macro no-added-salt chickpeas, rinsed, drained
375grams Woolworths smooth ricotta
2 cloves garlic, crushed
1 free range egg, lightly beaten
3 spring onions, chopped
1/2 cup shredded mozzarella
375grams dried spaghetti
5milliliter extra virgin olive oil cooking spray
700milliliter passata
1/3 cup finely grated parmesan
1/4 bunch basil, leaves picked

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Your go-to budget-friendly pasta dish will never be boring again with these tasty, pillowy bites in a classic tomato sauce.

Method

Step 1 of 4

Process bread until fine crumbs form. Add chickpeas, ricotta, garlic, egg, onion and mozzarella. Process until almost smooth. Shape mixture into 20 balls. Place on a plate. Cover and chill for 10 minutes.

Step 2 of 4

Meanwhile, cook pasta in a large saucepan of boiling water for 12 minutes or until tender. Drain.

Step 3 of 4

Spray ricotta balls with oil. Heat a large non-stick frying pan over medium-high heat. Cook ricotta balls, in batches, turning occasionally, for 3 minutes or until golden-brown. Transfer to a plate.

Step 4 of 4

Add passata to pan and bring to the boil. Reduce heat to low. Add spaghetti and toss for 1-2 minutes or until heated. Spoon into bowls. Top with ricotta balls and parmesan. Serve sprinkled with basil.

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Difficulty

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