This irresistible Marry Me Chicken Meatballs with Risoni is the ultimate comfort dish that combines tender, juicy chicken meatballs with creamy, flavorful risoni pasta. The name isn’t just clever marketing—it’s genuinely a dish so delicious it might just inspire a proposal! Ready in just 25 minutes from start to finish, this meal strikes the perfect balance between impressive and achievable, making it ideal for both special occasions and busy weeknight dinners when you need something that feels special without hours in the kitchen.
Why You’ll Love This Recipe
- Quick and Satisfying: This complete meal comes together in under 30 minutes but tastes like you spent hours in the kitchen—perfect for impressing someone special on a weeknight!
- Versatile Cooking Methods: Whether you prefer oven baking, pan-frying, or air frying your meatballs, this recipe has you covered with simple instructions for each method.
- Crowd-Pleasing Flavors: The combination of creamy, cheesy pasta with savory meatballs and sun-dried tomatoes creates a dish that appeals to nearly everyone—even picky eaters will ask for seconds.
- One-Pan Wonder: Once your meatballs are cooked, everything comes together in a single pan, meaning less cleanup and more time to enjoy your meal.
Ingredients You’ll Need
For the Chicken Meatballs
- Ground chicken: The star protein that creates tender, lighter meatballs compared to beef or pork.
- Panko breadcrumbs: Adds the perfect light texture—Japanese panko works better than regular breadcrumbs because they stay airier.
- Onion: Adds sweet, aromatic flavor to the meatballs when finely diced.
- Garlic: Fresh minced garlic brings essential flavor that powdered simply can’t match.
- Egg: Acts as the binding agent that holds your meatballs together.
- Parmesan cheese: Adds savory depth and helps bind the meatballs while adding a nutty flavor.
- Milk: Creates tenderness in the meatballs—don’t skip this!
- Seasonings: The combination of paprika, oregano, salt and pepper creates the perfect flavor profile.
- Olive oil: For cooking the meatballs to golden perfection.
For the Risoni
- Olive oil: The foundation for sautéing your aromatics.
- Onion & garlic: Creates an aromatic base that flavors the entire dish.
- Semi-dried tomatoes: Adds concentrated, sweet tomato flavor and beautiful color.
- Red wine vinegar: Brightens the entire dish with just the right amount of acidity.
- Tomato paste: Intensifies the tomato flavor and adds richness to the sauce.
- Chicken stock: Forms the flavorful cooking liquid for perfectly tender risoni.
- Risoni: This rice-shaped pasta absorbs flavors beautifully while maintaining a pleasant texture.
- Heavy cream: Creates the luxurious, silky sauce that makes this dish so craveable.
- Herbs and spices: Oregano, chili flakes, and black pepper add complexity and warmth.
- Fresh spinach: Adds color, nutrition, and a gentle earthy flavor that balances the richness.
- Parmesan cheese: Melts into the sauce creating incredible creaminess and umami.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize this dish? Here are some delicious options:
- Turkey Swap: Use ground turkey instead of chicken for a slightly different flavor profile.
- Vegetarian Version: Replace the chicken with plant-based ground meat substitute and use vegetable broth instead of chicken stock.
- Extra Vegetables: Add diced bell peppers, mushrooms, or zucchini to the risoni for added nutrition.
- Herb Garden Upgrade: Mix fresh herbs like basil, parsley, or chives into the meatballs or sprinkle on top before serving.
- Spice Lover’s Dream: Double the chili flakes or add a dash of cayenne for serious heat.
How to Make Marry Me Chicken Meatballs with Risoni
Step 1: Make the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, diced onion, garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Mix with your hands until just combined—don’t overmix or they’ll become tough! Form into 12 meatballs slightly smaller than golf balls. If the mixture feels sticky, wet your hands with water to make rolling easier.
Step 2: Cook the Meatballs
Choose your preferred method:
For oven baking: Preheat to 425°F (400°F fan-forced) and place meatballs on a lined baking tray. Spray with olive oil and bake for 10 minutes, then broil 3-4 minutes until golden.
For pan-frying: Heat oil in a large, deep pan and cook meatballs for 8-10 minutes until browned and cooked through. Set aside.
For air frying: Preheat air fryer to 400°F, spray the basket with oil, arrange meatballs without touching, spray again, and cook 6-8 minutes until browned.
Step 3: Prepare the Risoni Base
Heat olive oil in a large, deep pan over medium-high heat. Add onion and garlic, cooking until softened (about 2-3 minutes). Add the semi-dried tomatoes and red wine vinegar, stirring until the liquid mostly evaporates (about 30 seconds).
Step 4: Create the Creamy Sauce
Stir in tomato paste and cook 1-2 minutes until slightly darkened. Add chicken stock, risoni, cream, oregano, chili flakes (if using), and black pepper. Cook, stirring regularly, for 5 minutes.
Step 5: Finish the Risoni
Add water and continue cooking for another 5 minutes, stirring often until the risoni is tender. Turn off the heat, add the spinach and parmesan, stirring until the spinach wilts and the cheese melts into the sauce.
Step 6: Combine and Serve
Add the cooked meatballs to the pan, gently stirring to coat them in the sauce. Serve immediately with extra parmesan and chili flakes if desired.
Pro Tips for Making the Recipe
- Don’t overmix the meatball mixture – this keeps them tender rather than tough.
- Use a cookie scoop for uniformly-sized meatballs that will cook evenly.
- Keep an eye on the risoni as it cooks – it can absorb liquid quickly, and you want to maintain a creamy consistency.
- Taste before serving and adjust seasoning if needed – sometimes a pinch more salt or pepper makes all the difference.
- Prep ingredients beforehand for a smooth cooking experience – having everything chopped and measured makes this quick recipe even faster.
- Reserve some pasta water when draining the risoni if cooking separately – it’s perfect for thinning the sauce if needed.
How to Serve
This dish truly shines as a complete meal on its own, but here are some serving suggestions to take it to the next level:
Simple Sides
Pair with a crisp green salad dressed with lemon vinaigrette or some garlic bread for soaking up extra sauce.
Wine Pairing
This dish pairs beautifully with a medium-bodied white wine like Pinot Grigio or a light red like Pinot Noir.
Presentation
Serve family-style in a large, shallow bowl or individually plated with a sprinkle of extra parmesan, fresh herbs, and a drizzle of good olive oil on top.
Make Ahead and Storage
Storing Leftovers
Store completely cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making next-day leftovers incredibly delicious!
Freezing
Freeze the meatballs alone (uncooked or cooked) for up to 3 months. I don’t recommend freezing the complete dish as the risoni texture may change when thawed.
Reheating
Reheat gently on the stovetop with a splash of water or stock to loosen the sauce. Stir occasionally until heated through. For microwave reheating, use medium power and stir halfway through for even warming.
Note: If the risoni becomes too thick after refrigeration, simply add a splash of warm stock or water when reheating to restore its creamy consistency.
FAQs
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Can I make this recipe gluten-free?
Absolutely! Just substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free orzo pasta instead of regular risoni. The flavor profile remains virtually identical, and you’ll still get that wonderful creamy texture.
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Why are my meatballs falling apart?
This usually happens when there isn’t enough binding agent. Make sure you’re using the full amount of egg and breadcrumbs. Also, try chilling the formed meatballs for 15 minutes before cooking to help them hold their shape better.
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Can I prepare components of this dish ahead of time?
Yes! The meatballs can be prepared and shaped up to a day ahead (stored covered in the refrigerator). You can even cook them ahead and reheat when ready to combine with the freshly made risoni. This makes weeknight dinner assembly super quick.
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Is there a way to make this dish less creamy?
If you prefer a lighter version, you can reduce the cream to 1/4 cup and increase the chicken stock accordingly. The dish won’t be quite as rich but will still have fantastic flavor. You could also substitute half-and-half or even whole milk for the heavy cream.
Final Thoughts
This Marry Me Chicken Meatballs with Risoni recipe truly lives up to its name – it’s the kind of dish that creates moments around the table. Whether you’re cooking for someone special or simply treating yourself to a delicious homemade meal, these tender meatballs nestled in creamy, cheesy risoni deliver comfort and satisfaction in every bite. The beauty is in its simplicity – impressive enough for company yet easy enough for any weeknight. Give it a try, and don’t be surprised if it becomes a regular request in your home!
Print
Marry Me Chicken Meatballs with Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 serves 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
Marry Me Chicken Meatballs with Risoni is a comforting and utterly delicious dish that combines juicy chicken meatballs with creamy, flavorful risoni. The dish is made complete with sun-dried tomatoes, Parmesan cheese, baby spinach, and a creamy tomato sauce. Perfect for a satisfying weeknight dinner or to impress guests!
Ingredients
Chicken Meatballs
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 1/2 cups (90 g) panko breadcrumbs
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 egg
- 1/2 cup (50 g) freshly grated parmesan
- 2 tbsp milk
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- Olive oil spray or 1 tbsp olive oil
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)
- 1/2 cup (125 ml) thickened (heavy) cream
- 1 tsp dried oregano
- 1/2 tsp chilli (red pepper) flakes, plus extra to serve (optional)
- 1/2 tsp freshly cracked black pepper
- 1/2 cup (125 ml) water
- 2 cups (100 g) fresh baby spinach
- 1/2 cup (50 g) freshly grated parmesan, plus extra to serve
Instructions
- Make the Meatballs
In a large bowl, mix the minced chicken, panko breadcrumbs, diced onion, garlic, egg, Parmesan, milk, paprika, oregano, salt, and pepper. Use your hands to combine everything gently until just mixed. Take a heaped tablespoon of the mixture at a time and roll it into roughly golfball-sized meatballs. If the mixture feels too sticky, wet your hands with water while rolling. You should get about 12 meatballs. - Cook the Meatballs
- To Oven Bake: Preheat your oven to 220°C (425°F) or 200°C (400°F) for fan-forced ovens and line a baking tray with parchment paper. Place the meatballs on the tray, ensuring they don’t touch. Spray generously with olive oil and bake for 10 minutes. Then switch to grill (broil) mode on high for 3–4 minutes until slightly browned.
- To Pan-Fry: Heat 1 tbsp olive oil in a large, deep, non-stick frying pan. Cook the meatballs for 8–10 minutes, ensuring they’re browned and thoroughly cooked. Set aside.
- To Air Fry: Preheat your air fryer to 200°C (400°F) and spray the basket with olive oil. Arrange the meatballs in a single layer, ensuring they don’t touch (cook in batches if required). Spray the meatballs with olive oil and cook for 6–8 minutes until golden and cooked through.
- Make the Risoni and Sauce
Heat olive oil in a deep heavy-based frying pan over medium-high heat. Add the diced onion and minced garlic, stirring for 2–3 minutes until softened. Add the semi-dried tomatoes followed by red wine vinegar, cooking until most of the liquid evaporates (roughly 30 seconds). Stir in the tomato paste and cook for 1–2 minutes.
Add chicken stock, risoni, cream, oregano, chilli flakes (if using), and black pepper. Cook for 5 minutes, stirring frequently to prevent sticking. Then, add water and cook for another 5 minutes or until the risoni becomes tender. Turn off the heat, stir in baby spinach and Parmesan until spinach wilts, and the mixture becomes creamy. - Combine Meatballs and Sauce
Add the cooked meatballs to the pan with the risoni mixture, stirring gently to coat them evenly in the sauce. - Serve
Serve the dish immediately with an extra sprinkle of chilli flakes (if desired) and freshly grated Parmesan.
Notes
- If the risoni becomes too dry while sitting, stir in a splash of warm water before serving.
- For a creamier sauce, increase the chicken stock by ½ cup (125 ml).
Nutrition
- Serving Size: 1 Serving
- Calories: 580kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
