Chicken, Ricotta and Spinach Meatballs

Well this was a big hit last night in our house so thought this can be my first recipe posted! Please excuse the poor photo as it was taken on my phone.

I will be honest and say I winged this recipe. It was all trial and error. It was either going to be really yummy or really yucky. Thankfully it was the first!

I had actually intended on making Chicken, Ricotta and Spinach Cannelloni for dinner but quickly decided against that when I noticed the incredible mess my almost two year old son had made in the lounge room with some of Mummy’s pens, particular the innocent front door. (I shouldn’t complain, that door that refuses to let me wash the pen marks off could be worth millions one day!) A quick and easy dinner was now needed. That is when I had my brainwave of making Chicken meatballs, something a little different to what we normally have.

So here is my emergency Chicken, Ricotta and Spinach Meatballs recipe! Enjoy!

Chicken, Ricotta and Spinach Meatballs
500g Chicken Breast Mince*
1 pkt of Frozen Spinach, thawed and drained
250g firm Ricotta Cheese
2 Onions, minced **
3 Spring Onions finely sliced
1 tabs minced Garlic
2 Eggs
1 cup of Multigrain Breadcrumbs or similar
Salt and Pepper to taste

400mls Tomato Passata***
1 Onion, sliced or diced
1 tabs minced Garlic
Fresh Herbs, chopped roughly


In a mixing bowl place all the first section of ingredients. Mix well. This is a wetter mixture compared to standard meatballs. If you would like it a bit firmer add more breadcrumbs.
Using slightly damp hands roll the mixture into small meatballs - I made approximately 22 for the 2.25lt bowl****
Pour over the Passata, onion, garlic and herbs. Do not mix at this stage as it may ruin the shape of your meatballs.
Place lid on top and into the microwave for 10 minutes.
In the meantime cook some rice or pasta on the stove and chop up some vegetables for steaming. Carrots, potato, sweet potato, broccoli, beans and cauliflour are good suggestions. Layer these into the smaller 1.5lt bowl.
When 10 minutes is up, remove the cooker from the microwave. Remove the lid. Be careful of steam. Give the meatballs a gentle stir. Place the samller 1.5lt bowl on top and replace the lid.
Place back into the microwave for another 12 mins. If you feel it needs a little longer by all means place it back in for longer.Serve your meatballs on top of pasta or rice with a side of steamed vegetables.

Dont want veggies with your meatballs? The top layer can cook a cake instead. Stay tuned for one of these recipes over the next week or two!

* If you prefer you can use a food processor to process approximately two (2) medium sized chicken breasts into a mince like consistency. All the other ingredients can be placed into the food processor and processed also.
** I use the Tupperware Quick Chef II that chops my onion into a very small mince. You can dice this finely however.
*** You can use Diced Tomatoes, tomato puree or even tomato soup instead.
**** This mixture makes a lot. I suggest only using half for now and using half the mixture another night. This mixture would be great in cannelloni however I used it to make sausage rolls for a quick dinner another night.

PLEASE NOTE: The times given is just an estimate. Each microwave differs. Please ensure you have checked that your meal is cooked through before consuming.

So there you have it!!! Microwaved Meatballs, Pasta and Vegetables cooked in 22 minutes! And the best part is you don’t have to stand at the stove to watch it! The meatballs and vegetable cook away nicely in the microwave whilst you sit back and relax... well that’s the goal anyway!

Until next time, happy cooking!

Peta