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
Scale
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.
