for 4 people

Meatballs

300 g	mince (chicken)
100 g	ricotta
1	garlic clove, squeezed
1	egg
60 g	breadcrumbs
½ tbsp	Italian herb mix
½ tsp	salt
a little	pepper

Sauce

	olive oil for frying
1	onion, finely chopped
1	garlic clove, squeezed
2 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 800 g)
1 tbsp	Italian herb mix
1 tsp	salt
a little	pepper
200 g	plain cottage cheese
½ bunch	basil, leaves torn off

How it's done

Meatballs

Place the mince in a bowl along with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 12 balls.

Sauce

Heat a dash of oil in a wide non-stick frying pan. Add the meatballs, fry for approx. 8 mins. all over. Remove and set aside. Heat a dash of oil in the same pan. Add the onion and garlic, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Add the tomatoes, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins., stirring occasionally, season. Add the balls and heat through, stirring occasionally. Top with the cottage cheese and basil.

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