Description
This Marry Me Chicken Meatballs with Risoni recipe features tender chicken meatballs baked or pan-fried and served in a creamy, flavorful tomato sauce with semi-dried tomatoes and spinach. The dish is complemented perfectly by risoni (orzo), a small pasta that cooks right in the sauce, making it both comforting and elegant for a weeknight meal or special occasion.
Ingredients
Scale
Meatballs
- 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
Sauce and Risoni
- 2 tbsp olive oil
- 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
- Make the meatballs: In a large bowl, combine the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, sweet paprika, dried oregano, sea salt flakes, and freshly cracked black pepper. Use your hands to mix everything gently but thoroughly until just combined to avoid tough meatballs.
- Shape the meatballs: Wet your hands with tap water if needed to prevent sticking. Take a heaped tablespoon of the mixture at a time and roll it into balls slightly smaller than a golf ball. You should get approximately 12 meatballs depending on size.
- Cook the meatballs: Choose your preferred cooking method:
– Oven Bake: Preheat oven to 220°C (425°F) (200°C fan-forced). Line a baking tray with parchment paper and arrange meatballs so they’re not touching. Spray generously with olive oil and bake for 10 minutes. Then switch to grill (broiler) on high and grill for an additional 3–4 minutes until edges are lightly browned.
– Pan-fry: Heat 1 tbsp olive oil in a large, deep non-stick frying pan over medium heat. Cook meatballs for 8–10 minutes, turning regularly, until browned and cooked through. Remove and set aside.
– Air fry: Preheat air fryer to 200°C (400°F). Spray the basket with olive oil. Arrange meatballs without crowding. Spray the meatballs with olive oil spray as well. Cook for 6–8 minutes until browned and fully cooked, cooking in batches if necessary. - Prepare the sauce and risoni: Heat 2 tbsp olive oil in a large, deep heavy-based frying pan over medium-high heat. Add diced onion and minced garlic and cook, stirring, for 2–3 minutes until softened.
- Add tomatoes and vinegar: Stir in the chopped semi-dried tomatoes and red wine vinegar. Cook for about 30 seconds until most of the liquid has evaporated.
- Add tomato paste: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add liquids and risoni: Pour in chicken stock followed by the risoni, cream, dried oregano, chilli flakes (if using), and black pepper. Stir regularly and cook for 5 minutes.
- Add water and continue cooking: Add 125 ml water and keep stirring regularly for an additional 5 minutes, or until the risoni is tender and creamy. If the sauce thickens too much before pasta is done, add a splash more water and stir.
- Finish with spinach and parmesan: Remove the pan from heat, stir in fresh baby spinach and grated parmesan until the spinach just wilts.
- Combine meatballs and sauce: Gently add the cooked meatballs back into the sauce and stir to coat them well.
- Serve: Serve immediately with extra chili flakes and freshly grated parmesan on top if desired.
Notes
- For perfectly cooked risoni, keep the sauce simmering gently and stir frequently to avoid sticking or burning.
- If the sauce thickens too fast before the pasta is tender, add a little extra water to loosen the mixture while cooking.
- You can swap chicken meatballs for turkey or pork if preferred, adjusting cooking times slightly as needed.
- Use low-fat cream or milk to reduce the fat content, although the sauce will be less rich.
- This dish reheats well and tastes great the next day; reheat gently on the stove to avoid drying out the meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: chicken meatballs, marry me chicken, risoni, orzo, creamy tomato sauce, semi-dried tomatoes, Italian chicken recipe, easy dinner, weeknight meal
