It’s been two glorious weeks of celebrating my new cookbook, Fraiche and Simple, with all of you, and I still feel like I’m dreaming. We have one last cookbook tour stop (the ultimate girls’ night and you’re invited), plus my Chicken Ricotta Meatball recipe straight from the cookbook, perfect for your next girls’ night in. 🥂
If dinner is a recurring question mark in your house, I made Fraiche and Simple for you. It’s my first solo cookbook, filled with over 100 nourishing, doable recipes for real life: one-pan dinners, casseroles, big-batch breakfasts, simple sweets and plenty of make-ahead options. I also included eight full weeks of meal plans and grocery lists, because sometimes deciding what to make is half the battle.
It’s the cookbook I wish someone had handed me years ago, when I was standing in the kitchen at 5pm wondering what on earth I was going to feed my family. If that sounds familiar, you can grab your copy here.
Join My Cookbook Tour at Sandhill Urban Winery
My final cookbook tour event is happening next Tuesday, October 6 at 6:30 PM at Sandhill Urban Winery in Kelowna, and if you’ve been thinking about coming, this is your last chance to grab a ticket! Grab your girlfriends and make a night of it. You deserve to be pampered.
This is basically my idea of the ultimate girls’ night: good food, great wine, a beautiful setting and plenty of time around the table together. Events like this don’t come around often, and we have such a fun evening planned.
Your ticket includes four wine-paired tasting stations inspired by recipes from Fraiche and Simple, a welcome wine, a signed copy of the cookbook, a special gift bag and more. I’ll also be sitting down with the wonderful Toby Tannas from Beach Radio 103.1 for a hosted conversation about the cookbook, making home cooking work in real life, and bringing a little more joy back into our kitchens.
Grab your tickets before they’re gone.
I would love to see you there so we can raise a glass together for one final stop on this whirlwind of a tour.
A Girls’ Night to Remember
Of course, you don’t need a reason to gather your favourite girls around the table. A pretty great girls’ night really only requires your girls, a glass of vino or something sparkling in cute glassware, and something delicious to visit over.
Which brings me to these to-die-for Chicken Ricotta Meatballs, a staple straight from the pages of Fraiche and Simple (which is still 25% off if you haven’t gotten your hands on a copy of the cookbook!). These would make THE best meatball subs to make the kids (and dad) happy too.
I recently heard that Hailey Bieber has her own viral chicken ricotta meatball moment going around right now. Look at that, turns out I have my finger on the pulse of it-girl trends after all, lol. I’ll let you and your girls be the judge of whose version wins the title, but I have a feeling mine might just give her a run for her money. 😉
Chicken Ricotta Meatballs
Tender, comforting and made for sharing, these Chicken Ricotta Meatballs are what I want in the middle of the table with something good to sip and even better company around me. The ricotta keeps them beautifully tender, and they’re simple enough that you can enjoy the evening instead of spending the whole thing fussing around in the kitchen. They freeze beautifully too!
Chicken Ricotta Meatballs
These chicken and ricotta meatballs fit the bill when you are craving comfort food but still want something wholesome and packed with protein. My favourite way to eat these meatballs is in a simmering tomato sauce with a generous slice of garlic bread, but you can also enjoy them on pasta or transform into a grade-A meatball sub.
Ingredients
- 1 pound ground chicken
- ½ cup zucchini, finely grated
- 1 egg, whisked
- ½ cup panko crumbs
- ⅓ cup ricotta cheese
- ¼ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh basil, roughly chopped, plus more for serving
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 1 jar marinara sauce
- Toasted sourdough bread or Garlic Bread for serving
Instructions
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In a large bowl, combine the ground chicken, zucchini, egg, panko, ricotta, Parmesan, parsley, basil, garlic, salt, and pepper. Mix until well combined. Shape into 16 meatballs, slightly smaller than a golf ball.
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Heat the olive oil in a large frying pan with a lid over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides, about 5 minutes total.
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Add the marinara sauce, reduce the heat to low, cover, and simmer until the meatballs are cooked through, about 10 minutes.
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Garnish with Parmesan and basil and serve with toasted sourdough or Garlic Bread.
Whether you’re joining me at Sandhill or gathering around your own table at home, I hope you find a reason to pour something delicious, make something good, and spend a little extra time with people you love.
Thank you for making these last three weeks so special. What a way to welcome Fraiche and Simple into the world. 💛
Tori xx
P.S. If you’re in the Okanagan, there’s still time to join us at Sandhill on October 6. Come hungry, and thirsty!
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