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
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 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.
