Baked Chicken and Ricotta Meatballs

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

400 g (14 oz) Tenderstem broccoli (broccolini), rough stems trimmed and thick pieces cut lengthwise

1 organic lemon, ends trimmed and thinly sliced

4 tablespoons olive oil, divided

salt and freshly ground black pepper

½ teaspoon dried red chili flakes, or more, if desired

1 large egg

2 garlic cloves, grated or minced

180 g (6 ½ oz/ ¾ cup) ricotta, drained and lightly salted

15 g ( ½ oz/ ½ cup) parsley leaves and fine stems, roughly chopped

30 g (1 oz/ ¾ cup) panko breadcrumbs

450 g (1 lb) chicken mince (ground chicken), preferably dark meat

juice from 1 lemon

grated Parmesan, for sprinkling (optional)

Directions at yasminfahr.co

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