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If you’re on the hunt for a dinner that’s bursting with flavor, comforting textures, and a touch of romance, let me introduce you to the Marry Me Chicken Meatballs with Risoni Recipe. This dish is a dazzling symphony of juicy, herb-kissed chicken meatballs nestled in a luscious creamy tomato sauce, paired perfectly with tender, nutty risoni. It’s the kind of meal that feels special enough for date night but easy enough to whip up on any weeknight. The combination of fragrant garlic, sun-blushed tomatoes, and melty parmesan brings a luxurious depth to every bite, guaranteeing smiles all around the table.
Ingredients You’ll Need
These ingredients come together effortlessly yet offer an impressive balance of flavors and textures. Each one plays a crucial role in making the Marry Me Chicken Meatballs with Risoni Recipe the unforgettable dish it is — from the soft, tender meatballs to the creamy, tangy sauce and perfectly cooked risoni.
- 500 g minced chicken: The lean, tender base for juicy meatballs packed with flavor.
- 1½ cups panko breadcrumbs: Adds lightness and a gentle crunch to the meatballs.
- 1 small brown onion, finely diced: Brings sweetness and depth to the mix.
- 1 tbsp freshly minced garlic: A must-have for that fragrant punch.
- 1 egg: Binds everything together beautifully.
- ½ cup freshly grated parmesan: Adds a nutty, savory richness inside the meatballs and in the sauce.
- 2 tbsp milk: Keeps the meatballs tender and moist.
- 1 tsp sweet paprika: Lends a warm, smoky undertone.
- 1 tsp dried oregano: Infuses an herby, Mediterranean vibe.
- ½ tsp salt and ½ tsp freshly cracked black pepper: Essential seasoning to enhance every component.
- Olive oil spray or 1 tbsp olive oil: For browning the meatballs without frying them greasy.
- 2 tbsp olive oil: For warming the sauce’s vegetables gently.
- 1 brown onion, diced: Builds the foundation for the rich sauce.
- 1 tbsp freshly minced garlic: More aromatic magic for the sauce.
- 135 g semi-dried tomatoes, chopped: Adds concentrated sweetness and vibrant color.
- 1 tbsp red wine vinegar: Balances the sauce with a subtle tang.
- 2 tbsp tomato paste: Deepens the tomato flavor and thickens the sauce.
- 2 cups chicken stock: Creates a flavorful broth for the risoni to soak up.
- 1 cup risoni (orzo): Small pasta that cooks up tender and buttery.
- ½ cup thickened cream: Adds lush creaminess to the sauce.
- 1 tsp dried oregano: Repeats the herbaceous notes in the sauce.
- ½ tsp chilli flakes plus extra to serve (optional): A gentle heat that wakes up the dish.
- ½ tsp freshly cracked black pepper: For seasoning the sauce perfectly.
- ½ cup water: Helps to adjust sauce consistency.
- 2 cups fresh baby spinach: Adds freshness, color, and a touch of green goodness.
- ½ cup freshly grated parmesan, plus extra to serve: To sprinkle on top for finishing touches and extra cheesy love.
How to Make Marry Me Chicken Meatballs with Risoni Recipe
Step 1: Prepare the Meatballs
Begin by combining the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper in a mixing bowl. Use your hands or a spoon to mix everything gently but thoroughly — it’s key not to overwork the mix so the meatballs stay tender and juicy. Once combined, shape the mixture into small, even meatballs about the size of a walnut. This ensures even cooking and a perfect bite every time.
Step 2: Cook the Meatballs
For the best texture, heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Carefully place the meatballs in the pan, giving them space so they brown nicely. Cook for 8 to 10 minutes, turning gently to brown all sides and ensure they’re cooked through, with no pink in the center. Alternatively, air-fry at 200°C (400°F) by spraying the basket and meatballs lightly with olive oil and cooking in batches for 6 to 8 minutes. Both methods give you beautifully cooked meatballs with minimal fuss.
Step 3: Make the Sauce and Cook the Risoni
In the same pan (no need to wash it!), warm 2 tablespoons of olive oil and sauté the diced onion until translucent. Add the garlic and cook for another minute until fragrant. Toss in the chopped semi-dried tomatoes and stir in the red wine vinegar and tomato paste. Pour in the chicken stock and bring the mixture to a gentle boil. Stir in the risoni, oregano, chili flakes, black pepper, and water. Let it simmer gently as the risoni cooks, soaking up all those rich flavors and tenderizing perfectly in the sauce.
Step 4: Finish the Dish
Once the risoni is al dente, stir in the thickened cream, fresh baby spinach, and the cooked meatballs. Let the spinach wilt and the sauce thicken slightly while you warm everything through. Finally, sprinkle in the remaining parmesan and give it a gentle stir. This step creates that irresistible creamy texture and elevates the dish to restaurant quality right on your own stovetop.
How to Serve Marry Me Chicken Meatballs with Risoni Recipe
Garnishes
A sprinkle of freshly grated parmesan and a pinch of extra chili flakes make perfect garnishes to finish off the dish. The parmesan adds a sharp, savory hit, while the chili flakes give a subtle warmth and pop of color. Fresh basil or a few torn baby spinach leaves scattered on top also add freshness and a beautiful green contrast that makes the dish look as good as it tastes.
Side Dishes
This dish is wonderfully complete on its own but can be complemented by a crisp, lightly dressed green salad for brightness. Alternatively, some crusty garlic bread or warm focaccia on the side is a fantastic way to sop up every last drop of that delicious sauce, making sure nothing gets left behind.
Creative Ways to Present
For a special occasion, serve the Marry Me Chicken Meatballs with Risoni Recipe in shallow bowls topped with a drizzle of good-quality extra virgin olive oil and a few edible flowers for a romantic touch. You can also plate the meatballs atop the risoni, letting the sauce pool around, making it an inviting, rustic presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored easily in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating to keep everything fresh and safe.
Freezing
If you want to stock up for a busy week, the meatballs freeze beautifully, both cooked or uncooked. Place them in a single layer on a baking tray to flash freeze, then transfer to an airtight freezer bag or container for up to 2 months. For best results, freeze the sauce and cooked risoni separately to maintain the best texture upon thawing.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a splash of water or chicken stock to loosen the sauce. Microwave reheating works too — cover loosely, heat in short bursts, and stir in between to warm evenly without drying out.
FAQs
Can I use other types of minced meat instead of chicken?
Absolutely! Ground turkey or pork would also work wonderfully in this Marry Me Chicken Meatballs with Risoni Recipe, each bringing a slightly different texture and flavor, but keeping that juicy, tender bite.
Is it necessary to use semi-dried tomatoes?
Semi-dried tomatoes add a concentrated sweetness and texture that’s hard to replicate, but if you don’t have any on hand, sun-dried tomatoes packed in oil or even ripe cherry tomatoes can be used as substitutes, just adjust the cooking time accordingly.
Can I make this dish gluten-free?
Yes! Swap the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free risoni or another small gluten-free pasta. Just keep an eye on cooking times, as gluten-free pasta can cook a bit faster.
How spicy is this dish?
The mild chili flakes give a gentle heat that complements but doesn’t overpower the flavors. You can easily adjust the amount or omit it altogether if you prefer a completely mild dish.
Can I prepare this recipe ahead of time for a dinner party?
You can prepare the meatballs a day ahead and make the sauce and risoni on the day. Alternatively, cook everything ahead and gently reheat before serving. This flexibility makes the Marry Me Chicken Meatballs with Risoni Recipe perfect for entertaining without stress.
Final Thoughts
There’s something wonderfully cozy and indulgent about the Marry Me Chicken Meatballs with Risoni Recipe that makes every dinner feel a little more special. With its creamy, flavorful sauce, tender meatballs, and perfectly cooked risoni, it’s a dish you’ll want to keep coming back to, whether for a romantic meal or a comforting family dinner. Trust me, once you try it, this recipe will have a permanent place in your kitchen rotation.
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Print
Marry Me Chicken Meatballs with Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Description
This Marry Me Chicken Meatballs with Risoni recipe offers tender, flavorful chicken meatballs simmered in a rich sun-dried tomato sauce, served with delicate risoni pasta and fresh spinach. Ready in just 25 minutes, this dish combines comforting Italian-inspired flavors with a creamy texture for an easy weeknight meal that impresses.
Ingredients
Meatballs
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1½ cups (90 g) panko breadcrumbs
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 egg
- ½ cup (50 g) freshly grated parmesan
- 2 tbsp milk
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- Olive oil spray or 1 tbsp olive oil (for cooking)
Sauce and Pasta
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 tbsp freshly minced garlic
- 135 g (5 oz) semi-dried (sun-blushed) tomatoes, drained and chopped
- 1 tbsp red wine vinegar
- 2 tbsp tomato paste (concentrated puree)
- 2 cups (500 ml) chicken stock
- 1 cup (200 g) risoni (orzo)
- ½ cup (125 ml) thickened (heavy) cream
- 1 tsp dried oregano
- ½ tsp chilli (red pepper) flakes, plus extra to serve (optional)
- ½ tsp freshly cracked black pepper
- ½ cup (125 ml) water
- 2 cups (100 g) fresh baby spinach
- ½ cup (50 g) freshly grated parmesan, plus extra to serve
Instructions
- Prepare the meatballs: In a large bowl, combine minced chicken, panko breadcrumbs, finely diced small brown onion, minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Mix all ingredients thoroughly until well combined, then shape the mixture into evenly sized meatballs.
- Cook the meatballs: To pan-fry, heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Alternatively, to air-fry, preheat the air fryer to 200°C (400°F). Lightly spray olive oil on the air fryer basket and the meatballs. Cook the meatballs in batches for 6–8 minutes or until browned and fully cooked.
- Make the sauce and cook risoni: While cooking the meatballs, heat 2 tbsp olive oil in a large pan over medium heat. Sauté the diced brown onion and minced garlic until soft and fragrant. Add chopped semi-dried tomatoes, red wine vinegar, and tomato paste, stirring to combine. Pour in chicken stock and bring the mixture to a simmer. Add risoni pasta and stir well, cooking until the pasta is tender and most of the liquid is absorbed.
- Finish the sauce: Stir in thickened cream, dried oregano, chili flakes, freshly cracked black pepper, and water. Add the fresh baby spinach and cook until wilted. Mix in the freshly grated parmesan to create a creamy consistency.
- Combine meatballs and sauce: Gently add the cooked meatballs into the sauce and risoni mixture, allowing them to warm through for a couple of minutes. Adjust the seasoning to taste.
- Serve: Dish out the meatballs with risoni and sauce onto plates. Garnish with extra freshly grated parmesan and a sprinkle of chili flakes if desired. Serve immediately while warm.
Notes
- You can use either pan-frying or air-frying to cook the meatballs depending on your preference and equipment.
- If risoni is not available, substitute with orzo pasta.
- Adjust chili flakes according to your preferred spice level.
- Leftover meatballs with sauce can be refrigerated for up to 2 days and reheated gently.
- For a lighter version, substitute thickened cream with milk or a dairy-free alternative.
