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We adore meatballs in all forms, so why should they be limited to appetizers and sides? These baked chicken and ricotta meatballs, from Yasmin Fahr’s Keeping It Simple, are tender, quick-cooking and easy to make as a weeknight main.
“I like my broccoli charred and crispy,” Fahr writes, “so that’s where this recipe takes you. It is important to make the meatballs uniform, round and slightly smaller than golf balls so that they cook evenly. Even if they’re not perfect, they will still taste delicious and, as we all hopefully know, looks don’t really matter.”
If you end up with leftover meatballs, warm them in broth and toss in some greens at the end for a quick soup.
Excerpted with permission from Keeping It Simple by Yasmin Fahr, published by Hardie Grant Books, February 2020.
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