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
Units
Scale
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
