If you are searching for a comforting yet elegant dish that packs a punch of flavor, look no further than this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe. This recipe brings together tender chicken meatballs, perfectly cooked risoni pasta, and a luscious, creamy tomato sauce bursting with bright sun-blushed tomatoes and fragrant herbs. It’s a one-pan wonder that feels like a warm hug on a plate, perfect for family dinners or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, quality ingredients that work harmoniously to create layers of flavor and texture. Each component plays an essential role, from the juicy chicken meatballs to the silky creamy sauce and the slight bite of risoni pasta.
- Minced chicken (500 g / 1 lb 2 oz): The star protein, lean and tender, perfect for juicy meatballs.
- Panko breadcrumbs (1½ cups / 90 g): Adds a light, airy texture to your meatballs without weighing them down.
- Brown onions (2 total): Two are used: one finely diced for the meatballs, the other for the sauce, bringing sweetness and depth.
- Freshly minced garlic (2 tbsp total): Essential for aromatic punch in both meatballs and sauce.
- Egg (1): The binding magic that holds your meatballs together beautifully.
- Grated parmesan (½ cup plus extra): Adds a nutty richness to the meatballs and is sprinkled on top for an umami lift.
- Milk (2 tbsp): Keeps the meatballs moist and tender.
- Sweet paprika (1 tsp): Offers subtle smokiness and color.
- Dried oregano (1½ tsp total): Herbal notes that enhance the Mediterranean feel of the sauce and meatballs.
- Salt and freshly cracked black pepper: To season perfectly to taste.
- Olive oil (about 3 tbsp + spray): Used for cooking and adding richness without heaviness.
- Semi-dried sun-blushed tomatoes (135 g / 5 oz): Intensify the tomato flavor with a sweet, tangy edge.
- Red wine vinegar (1 tbsp): Brightens the sauce, balancing the creaminess beautifully.
- Tomato paste (2 tbsp): Concentrated tomato flavor that deepens the sauce’s savoriness.
- Chicken stock (2 cups / 500 ml): The flavorful liquid base that cooks the risoni and improves the sauce texture.
- Risoni (1 cup / 200 g): A tiny pasta that cooks right in the sauce, soaking up all those incredible flavors.
- Thickened (heavy) cream (½ cup / 125 ml): Makes this tomato sauce irresistibly smooth and luxurious.
- Chilli flakes (optional, ½ tsp plus extra to serve): Gives a subtle kick if you like a little heat.
- Water (½ cup / 125 ml): Helps finish cooking the risoni to perfect tenderness.
- Fresh baby spinach (2 cups / 100 g): Adds freshness, color, and nutritious greens to brighten the dish.
How to Make Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Step 1: Prepare the Chicken Meatball Mixture
First things first, grab a large bowl and gently combine the minced chicken with panko breadcrumbs, finely diced onion, freshly minced garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Use your hands to mix everything just until combined—overworking will make the meatballs tough, so keep it light and tender.
Step 2: Shape the Meatballs
Wet your hands slightly with water to prevent sticking, then scoop heaping tablespoons of the mixture and roll into small balls about the size of a golf ball. You should have around 12 meatballs ready for cooking. This step is so satisfying, like molding little flavor bombs!
Step 3: Cook the Meatballs
You can choose your favorite cooking method here. For a crisp finish, oven bake at 220°C (425°F) with olive oil spray for 10 minutes, then add a few minutes under the grill to brown the edges. If you prefer stovetop, pan-fry in olive oil for 8–10 minutes until golden and cooked through. Air fryers work wonderfully too—spray the basket and meatballs, then air fry at 200°C (400°F) for 6–8 minutes.
Step 4: Make the Creamy Tomato Sauce and Cook Risoni
In a large deep pan, heat olive oil and gently soften the diced onion and garlic for a couple of minutes. Add the chopped semi-dried tomatoes and red wine vinegar, cooking briefly until the liquid mostly evaporates. Stir in the tomato paste and cook to develop those rich, concentrated flavors.
Next, pour in the chicken stock and add the risoni, cream, oregano, chilli flakes if using, and pepper. Stir frequently as it simmers for 5 minutes, then add water and continue cooking until the risoni is tender, about another 5 minutes. This method ensures the pasta absorbs every bit of the luscious sauce.
Step 5: Finish the Dish
Turn off the heat and stir in the fresh baby spinach and parmesan until the spinach just wilts. Now, gently fold in your cooked chicken meatballs, coating them thoroughly in the creamy, tomatoey sauce. This final touch ties everything together beautifully and gets you ready for serving.
How to Serve Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Garnishes
Nothing beats finishing this dish with extra freshly grated parmesan and a sprinkle of chili flakes if you love a bit of heat. A drizzle of good quality olive oil or a handful of chopped fresh basil or parsley can add a fresh herby note, elevating your plate with color and flavor.
Side Dishes
This dish is quite a complete meal on its own, but if you’d like sides, consider a simple crisp green salad with lemon vinaigrette, garlic roasted vegetables, or crunchy crusty bread. They complement the richness and help soak up every last drop of that incredible sauce.
Creative Ways to Present
Serve this in a large rustic bowl for a cozy family meal or present each portion in shallow plates with a sprinkle of herbs and parmesan on top. For dinner parties, try using individual cast iron skillets or small casserole dishes for a show-stopping presentation that keeps everything warm and inviting.
Make Ahead and Storage
Storing Leftovers
This Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe stores beautifully in airtight containers in the refrigerator for up to 3 days. Just make sure the meatballs have fully cooled before refrigerating to maintain texture and freshness.
Freezing
If you want to save some for later, freeze the cooked meatballs and sauce separately or combined in freezer-friendly containers for up to 2 months. Thaw overnight in the fridge before reheating to keep flavors and textures intact.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of water or cream if the sauce feels too thick. You can also microwave portions, but stir midway to heat evenly and keep the meatballs moist.
FAQs
Can I use a different type of meat for the meatballs?
Absolutely! While this recipe shines with minced chicken for its lightness, you can swap it with ground turkey or lean pork. Just adjust cooking times if needed to ensure they are cooked through.
What is risoni and can I substitute it?
Risoni, also known as orzo, is a tiny rice-shaped pasta that cooks quickly and absorbs sauce wonderfully. You can substitute it with other small pasta like acini di pepe, but avoid larger pasta as it won’t meld the flavors quite the same way.
Is this recipe spicy?
Not by default. The recipe includes optional chilli flakes for a gentle heat kick, but you can leave them out if you prefer a milder dish. Feel free to adjust the spice level to your taste.
Can I make this recipe dairy-free?
Yes, simply replace the parmesan and cream with dairy-free alternatives like vegan parmesan and coconut cream or cashew cream. The texture and taste will be slightly different but still delicious.
How long does it take to prepare and cook?
From start to finish, this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe takes about 25 minutes, making it perfect for busy weeknights or last-minute dinners that feel special.
Final Thoughts
This Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe has quickly become one of my absolute favorites because it combines simplicity and sophistication in one comforting dish. From the juicy meatballs to the creamy, tomatoey risoni that soaks up all the flavors, every bite feels like home. I encourage you to give it a try—you might just find it becoming a staple in your recipe collection as it has in mine!
Print
Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This recipe features tender chicken meatballs cooked to perfection and served in a rich, creamy tomato sauce with risoni pasta. Infused with flavors of garlic, parmesan, sun-blushed tomatoes, and a hint of chili, this comforting dish comes together quickly and makes a satisfying meal for four.
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 Risoni
- 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
- Make the meatball mixture: In a large bowl, combine minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Mix gently with your hands until the ingredients are just combined, being careful not to overwork the mixture for tender meatballs.
- Form meatballs: Wet your hands with water to prevent sticking. Take heaped tablespoons of the mixture and roll each into balls slightly smaller than a golf ball. You should get about 12 meatballs.
- Cook the meatballs: Choose one cooking method—oven bake: preheat oven to 220°C (425°F), line a baking tray with parchment paper, space meatballs apart, spray with olive oil, bake 10 minutes, then grill for 3-4 minutes until browned; pan-fry: heat 1 tbsp olive oil in a deep non-stick pan over medium heat, cook meatballs 8-10 minutes turning occasionally until browned and cooked through; or air fry: preheat air fryer to 200°C (400°F), spray basket with olive oil, place meatballs without touching, spray with olive oil spray, cook 6-8 minutes until browned and cooked through.
- Sauté onion and garlic: Heat 2 tbsp olive oil in a large deep frying pan over medium-high heat. Add diced onion and minced garlic, cook stirring for 2-3 minutes until softened and fragrant.
- Add tomatoes and vinegar: Stir in chopped semi-dried tomatoes and red wine vinegar. Cook while stirring for 30 seconds until most liquid evaporates.
- Incorporate tomato paste: Add tomato paste and cook for 1-2 minutes to deepen the flavors.
- Add risoni and liquids: Stir in chicken stock, risoni, thickened cream, dried oregano, chili flakes (if using), and freshly cracked black pepper. Cook for 5 minutes, stirring regularly.
- Add water and finish cooking risoni: Pour in ½ cup water, continue cooking for another 5 minutes or until risoni is tender, stirring regularly to prevent sticking.
- Add spinach and parmesan: Turn off the heat. Stir in fresh baby spinach and grated parmesan until the spinach just wilts and cheese melts into the sauce.
- Combine meatballs and sauce: Gently add cooked meatballs to the pan, stir carefully to coat them evenly with the creamy tomato risoni sauce.
- Serve: Plate immediately, garnishing with extra grated parmesan and chili flakes if desired. Enjoy your hearty chicken meatballs with risoni!
Notes
- For best texture, avoid overmixing the meatball mixture to keep them tender.
- You can bake, pan-fry, or air fry the meatballs depending on your preference and available equipment.
- The semi-dried tomatoes add a lovely depth and sweetness to the sauce; do not skip for authentic flavor.
- If you prefer a spicier dish, add more chili flakes to taste.
- Leftover meatballs and sauce can be stored in an airtight container in the fridge for up to 2 days.
- Use freshly grated parmesan for best flavor; pre-grated cheese can be used but is less flavorful.
