Polpette Di Pollo E Ricotta Di Fabio Recipe
Chicken & ricotta meatballs with Sam Marzano tomato basil butter sauce on spaghetti with Pecorino Romano.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Tomato Basil Butter Sauce
Pasta
Method
Meatballs Preparation
- 1
Combine Ingredients
In a large bowl, mix the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper until well combined.
- 2
Form Meatballs
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill Meatballs
Refrigerate the meatballs for at least 30 minutes to help them hold their shape during cooking.
Tomato Basil Butter Sauce Preparation
- 4
Heat Oil and Butter
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
- 5
Add Tomatoes
Add the canned San Marzano tomatoes to the skillet. Season with salt and black pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- 6
Finish Sauce
Add the fresh basil leaves to the sauce and stir to combine. Remove from heat and set aside.
Cooking Pasta and Meatballs
- 7
Cook Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 8
Cook Meatballs
In a separate skillet, brown the chilled meatballs over medium heat for about 5-7 minutes, turning occasionally until golden on all sides.
- 9
Combine Meatballs and Sauce
Once the meatballs are browned, add them to the tomato basil butter sauce and cook for an additional 5 minutes to heat through.
