Baked chicken and ricotta meatballs with green beans and potatoes

Ingredients

For 1 serving

• Ground chicken130 g
• Part-skim ricotta40 g
• Breadcrumbs12 g
• Parsleyto taste
• Lemon zest2 g
• Green beans150 g
• Potatoes180 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Heat the oven to 200 °C (conventional). In a bowl mix the minced chicken with the light ricotta, breadcrumbs, chopped parsley, grated lemon zest, salt and black pepper until even; with damp hands shape 6 meatballs.
2. Place the meatballs on a lined baking tray and bake for 18 minutes, turning halfway, until golden and firm to the touch.
3. Meanwhile wash and peel the potatoes and cut them into cubes of about 2 cm; top the green beans and halve them. Put them in cold water, bring to the boil, salt and cook for 12 minutes, until the potatoes are tender and the beans still slightly crisp; drain.
4. Dress the vegetables with the oil and a pinch of salt and serve with the meatballs.