Baked chicken, pea and ricotta meatballs with spaghetti

Simple to make but melt-in-your-mouth delicious, this meatball dish is a great idea for a midweek dinner. The chicken, pea and ricotta combination in the meatballs is divine!

  • 50 mins preparation
  • Serves 4
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  • 2/3 cup frozen peas
  • 2 cups boiling water
  • 2 tsp finely grated lemon zest
  • 1/4 cup coarsely chopped mint
  • 350 g chicken mince
  • 2 garlic cloves, crushed
  • 1/4 cup dried multigrain breadcrumbs
  • 1 egg
  • 1/3 cup fresh ricotta
  • 1 tbsp olive oil
  • 800 g can diced tomatoes
  • 3 tsp balsamic vinegar
  • 500 g spaghetti
  • 2 tbsp finely grated parmesan


  • 1
    Preheat oven to 240°C. Oil and line a shallow roasting pan with baking paper.
  • 2
    Place peas in a medium heatproof bowl and cover with boiling water. Stand peas for 1 minute. Drain, reserving 1 tablespoon of water. Blend or process peas, reserved water, zest and chopped mint until just combined.
  • 3
    Combine mince, garlic, breadcrumbs and egg in a medium bowl. Mix well. Stir in pea mixture and ricotta.
  • 4
    Using wet hands, roll level tablespoons of mixture into balls. Place in roasting pan and drizzle with oil. Roast meatballs, turning once, for 15 minutes. Add tomatoes and vinegar. Roast for a further
    15 minutes or until meatballs are cooked through and sauce is hot.
  • 5
    Cook pasta in a large saucepan of salted, boiling water, following packet instructions until just tender. Drain.
  • 6
    Divide pasta, meatballs and sauce among plates. Season to taste. Serve topped with parmesan. Sprinkle with micro herbs or small fresh mint leaves, if desired.


You can freeze raw or cooked meatballs. Thaw in the fridge.