Ingredients

500 g minced (ground) chicken

90 g panko breadcrumbs

1 small brown onion, finely diced

1 tbsp freshly minced garlic

1 egg

50 g freshly grated parmesan

2 tbsp milk

1 tsp sweet paprika

1 tsp dried oregano

½ tsp sea salt flakes

½ tsp freshly cracked black pepper

Olive oil spray or 1 tbsp olive oil (for baking or air frying)

2 tbsp olive oil (for sauce)

1 brown onion, diced

1 tbsp freshly minced garlic

135 g semi-dried (sun-blushed) tomatoes, drained and chopped

1 tbsp red wine vinegar

2 tbsp tomato paste

500 ml chicken stock

200 g risoni (orzo)

125 g thickened (whipping/heavy) cream

1 tsp dried oregano

½ tsp chilli (red pepper) flakes, plus extra to serve (optional)

½ tsp freshly cracked black pepper

125 ml water

100 g fresh baby spinach

50 g freshly grated parmesan, plus extra to serve

Instructions

Step 1: Make the meatballs by combining chicken, breadcrumbs, small diced onion, garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined.

Step 2: Roll heaped tablespoons of the mixture into balls slightly smaller than a golf ball, wetting your hands if sticky. You should make about 12 meatballs.

Step 3: To bake: Preheat oven to 220°C (425°F) (200°C fan-forced). Line a baking tray with parchment paper and place meatballs apart. Spray with olive oil and bake for 10 minutes. Then grill (broil) on high for 3–4 minutes until edges brown.

Step 4: To pan-fry: Heat 1 tbsp olive oil in a large deep frying pan. Cook meatballs for 8–10 minutes until browned and cooked through. Remove and set aside.

Step 5: To air fry: Preheat to 200°C (400°F). Spray basket with olive oil, place meatballs without crowding. Spray meatballs lightly and cook for 6–8 minutes until browned and cooked through.

Step 6: For the sauce and risoni, heat 2 tbsp olive oil in a large deep frying pan over medium–high heat. Add diced onion and garlic; cook stirring for 2–3 minutes until softened.

Step 7: Stir in semi-dried tomatoes and red wine vinegar. Cook for 30 seconds until liquid reduces slightly.

Step 8: Add tomato paste and cook, stirring, for 1–2 minutes.

Step 9: Pour in chicken stock, add risoni, cream, oregano, chilli flakes (if using), and black pepper. Cook, stirring regularly, for 5 minutes.

Step 10: Add water and continue cooking for another 5 minutes, stirring regularly, until risoni is tender.

Step 11: Turn off heat. Stir in baby spinach and parmesan until spinach wilts.

Step 12: Add the cooked meatballs to the sauce and stir gently to coat.

Step 13: Serve immediately with extra chilli flakes and parmesan if desired.

Tips & Variations

Use fresh minced garlic for the best flavor or substitute with garlic powder if needed.

Swap chicken for turkey mince for a similar texture and taste.

If risoni absorbs too much liquid before tender, add a little more water or stock during cooking.

Add fresh herbs like basil or parsley to the sauce for extra freshness.

For a spicy kick, increase the amount of chilli flakes or add a dash of hot sauce.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and keep them uncooked in the fridge for up to 24 hours, or cook them fully and store the cooked meatballs separately before adding to the sauce before serving.

What can I substitute for risoni (orzo)?

Pasta shapes like small shells or couscous can be used as alternatives, but cooking times may vary slightly. Adjust liquids accordingly for best texture.