Baked chicken and ricotta meatballs with green beans and tomatoes

Ingredients

For 1 serving

• Ground chicken120 g
• Ricotta40 g
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Parsleyto taste
• Green beans150 g
• Tomatoes120 g
• Bread30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C, line a baking tray with baking paper and put a small pan of water on to boil.
2. In a bowl mix the minced chicken with the ricotta, breadcrumbs, grated Parmigiano Reggiano, chopped parsley, salt and black pepper until soft and even.
3. With wet hands shape 8 meatballs and space them out on the tray.
4. Bake for 18 minutes, until golden outside and cooked through with no pink.
5. Meanwhile top, tail and wash the green beans; salt the water once boiling and cook them for 8 minutes, until tender but still green. Drain and toss them with the tomatoes, washed and chopped, the oil and a pinch of salt.
6. Serve the meatballs with the vegetables and the bread.