Ricotta Meatballs with Tomato Spaghetti
Your go-to budget-friendly pasta dish will never be boring again with these tasty, pillowy bites in a classic tomato sauce.
Ingredients
- 4 slices white bread, torn
- 420g no-added-salt chickpeas, rinsed, drained
- 375g smooth ricotta
- 2 cloves garlic, crushed
- 1 free range egg, lightly beaten
- 3 spring onions, chopped
- 1/2 cup shredded mozzarella
- 375g dried spaghetti
- 5ml extra virgin olive oil cooking spray
- 700ml passata
- 1/3 cup finely grated parmesan
- 1/4 bunch basil, leaves picked
Method
- 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.
- Meanwhile, cook pasta in a large saucepan of boiling water for 12 minutes or until tender. Drain.
- 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.
- 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.
