If you are looking for a dish that will truly wow your taste buds and have you coming back for seconds, the Marry Me Chicken Meatballs with Risoni Recipe is an absolute must-try. This stunning combination of tender chicken meatballs simmered in a rich, tangy tomato sauce paired with the delicate, pasta-like risoni creates a harmonious meal bursting with comforting flavors. Each bite delivers a perfect balance of savory, creamy, and slightly spicy elements that will make this recipe an instant favorite in your kitchen.
Ingredients You’ll Need
This Marry Me Chicken Meatballs with Risoni Recipe shines because of its simple yet thoughtfully selected ingredients. Each component plays a vital role in building layers of flavor, texture, and color, transforming your meal from ordinary to extraordinary.
- 500 g minced chicken: The lean and tender base for the meatballs that keeps them juicy and flavorful.
- 1½ cups panko breadcrumbs: Adds the perfect light crunch and helps bind the meatballs together.
- 1 small brown onion, finely diced: Offers sweetness and depth to the meatball mixture.
- 1 tbsp freshly minced garlic: Brings aromatic warmth and a punch of flavor.
- 1 egg: Acts as a binder to hold the meatball mixture in place.
- ½ cup freshly grated parmesan: Injects a subtle sharpness and richness into the meatballs.
- 2 tbsp milk: Keeps the meatballs moist and tender.
- 1 tsp sweet paprika: Adds a mild smoky sweetness for color and taste.
- 1 tsp dried oregano: Contributes an herbal note that elevates the Mediterranean feel.
- ½ tsp salt: Enhances all the other flavors perfectly.
- ½ tsp freshly cracked black pepper: Provides gentle heat and complexity.
- Olive oil spray or 1 tbsp olive oil: For cooking the meatballs to golden perfection.
- 2 tbsp olive oil: Used for the sauce base, enriching its depth.
- 1 brown onion, diced: Adds sweetness and texture to the tomato sauce.
- 1 tbsp freshly minced garlic: Infuses the sauce with lively flavor.
- 135 g semi-dried tomatoes, drained and chopped: Gives the sauce a luscious fruity tang and natural sweetness.
- 1 tbsp red wine vinegar: Balances the tomato’s acidity with a subtle kick.
- 2 tbsp tomato paste: Intensifies the sauce’s rich tomato essence.
- 2 cups chicken stock: Creates a savory foundation and keeps everything moist.
- 1 cup risoni (orzo): This tiny pasta cooks right in the sauce, absorbing all its delicious flavors.
- ½ cup thickened cream: Adds creaminess and a luxurious mouthfeel.
- ½ tsp chilli flakes (optional): Provides a subtle heat that wakes up the taste buds.
- ½ cup water: Helps cook the risoni perfectly without drying the sauce.
- 2 cups fresh baby spinach: Adds vibrant color and a fresh, healthy touch to finish the dish.
- ½ cup freshly grated parmesan, plus extra to serve: Enhances the final dish with a savory finish and lovely garnish.
How to Make Marry Me Chicken Meatballs with Risoni Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, paprika, oregano, salt, and pepper in a large bowl. Use your hands or a spoon to mix everything until just combined—don’t overwork the mixture to keep the meatballs tender and juicy.
Step 2: Shape and Cook the Meatballs
Form the mixture into uniform meatballs, about the size of a golf ball. To cook, you have two delicious options: pan-fry or air-fry. For pan-frying, heat one tablespoon of olive oil in a large non-stick pan over medium heat and cook the meatballs for 8 to 10 minutes, turning regularly until golden and cooked through. If you prefer air-frying, preheat your air fryer to 200°C (400°F). Lightly spray the basket and meatballs with olive oil, then cook in batches for 6 to 8 minutes, until browned on the outside and cooked inside.
Step 3: Make the Saucy Base
While the meatballs cook, heat two tablespoons of olive oil in a separate large frying pan. Add diced onion and garlic, sautéing gently until soft and fragrant. Stir in chopped semi-dried tomatoes, red wine vinegar, and tomato paste, letting the mixture meld into a rich, vibrant sauce. Pour in the chicken stock and bring to a simmer.
Step 4: Cook the Risoni
Add the risoni pasta directly to the simmering sauce along with water, stirring occasionally to prevent sticking. Let it cook uncovered until the risoni is tender and has absorbed enough liquid, about 8 to 10 minutes.
Step 5: Combine Meatballs and Cream
Gently nestle the cooked meatballs into the sauce with risoni, then stir in the thickened cream, dried oregano, chili flakes for a touch of heat, salt, and pepper. Toss in the fresh baby spinach and cook just until wilted, melding all the flavors into one irresistible dish. Sprinkle with freshly grated parmesan before serving.
How to Serve Marry Me Chicken Meatballs with Risoni Recipe
Garnishes
A sprinkle of more freshly grated parmesan on top adds a perfect savory sharpness. Fresh basil or parsley finely chopped can also bring a fresh aromatic burst, elevating the visual appeal and taste.
Side Dishes
Serve this dish alongside a crisp green salad with a light lemon vinaigrette to balance the richness. Garlic bread or crusty artisan bread is fantastic for soaking up every bit of the luscious sauce.
Creative Ways to Present
For a special touch, serve the meatballs and risoni in individual shallow bowls with a drizzle of extra virgin olive oil and a dusting of chili flakes if you like heat. You can also layer the dish in a baking dish with mozzarella on top, then briefly grill it for a bubbling cheesy crust.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to three days, making it a perfect option for meal prep or a quick reheat dinner.
Freezing
You can freeze leftover meatballs and sauce separately or together. Place in freezer-safe containers or bags and store for up to two months. Thaw overnight before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat or in a microwave, stirring occasionally to maintain the creaminess and prevent the sauce from separating. Add a splash of water or chicken stock if the sauce thickens too much.
FAQs
Can I use turkey instead of chicken for the meatballs?
Absolutely! Ground turkey works wonderfully and offers a similar texture and flavor, making it a fantastic alternative in the Marry Me Chicken Meatballs with Risoni Recipe.
What can I substitute for risoni if I can’t find it?
If risoni isn’t available, small pasta shapes like orzo, acini di pepe, or even tiny shells make excellent substitutes without compromising the dish’s essence.
Is it okay to make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and keep them refrigerated until ready to cook. This can help save time on busy evenings.
How spicy is this recipe with chili flakes?
The chili flakes give a gentle kick to lift the flavors without overwhelming heat. Feel free to adjust the quantity up or down to suit your heat preference, or omit completely.
Can I make this recipe gluten-free?
By swapping panko breadcrumbs with gluten-free breadcrumbs and using gluten-free risoni or another small gluten-free pasta, this dish can easily accommodate a gluten-free diet.
Final Thoughts
Trust me when I say that the Marry Me Chicken Meatballs with Risoni Recipe is a delightful celebration of flavors that will warm both your heart and kitchen. It’s approachable yet impressive, perfect for sharing with loved ones or simply treating yourself to something special. Give this recipe a go, and I promise it will become a beloved staple in your recipe collection!
Print
Marry Me Chicken Meatballs with Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Marry Me Chicken Meatballs with Risoni recipe combines flavorful, tender chicken meatballs simmered in a rich, creamy tomato sauce served over tender risoni pasta. The dish is enhanced with sun-dried tomatoes, garlic, parmesan, and fresh spinach, making it a hearty yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken 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
For the Sauce and Risoni
- Olive oil spray or 1 tbsp olive oil
- 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
- Prepare the Meatball Mixture: In a large bowl, combine minced chicken, panko breadcrumbs, finely diced small brown onion, freshly minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and set aside.
- Cook the Meatballs – Pan-Fry Method: Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Ensure no pink remains in the center. Alternatively, using the Air Fryer method described below.
- Cook the Meatballs – Air Fryer Method: Preheat the air fryer to 200°C (400°F). Lightly spray the air fryer basket and meatballs with olive oil. Cook the meatballs in batches for 6–8 minutes or until they are browned and fully cooked inside.
- Make the Sauce: In a large pan or skillet, heat 2 tablespoons olive oil over medium heat. Add diced brown onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Add Tomatoes and Seasonings: Add the chopped semi-dried sun-blushed tomatoes, red wine vinegar, tomato paste, dried oregano, chilli flakes, and freshly cracked black pepper. Stir well and cook for 2–3 minutes to combine flavors.
- Add Liquids and Risoni: Pour in the chicken stock and water, then stir in the risoni pasta. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer until the risoni is tender and liquid mostly absorbed, about 10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Spinach: Stir in the thickened (heavy) cream and fresh baby spinach. Continue cooking until the spinach is wilted and the sauce is creamy and well combined.
- Combine Meatballs and Sauce: Add the cooked chicken meatballs into the sauce and gently stir to coat them evenly. Heat through for 2–3 minutes.
- Serve: Plate the risoni and meatballs topped with extra freshly grated parmesan and a sprinkle of chilli flakes if desired. Serve immediately and enjoy!
Notes
- You can choose to pan-fry or air-fry the meatballs based on your preference and convenience.
- If risoni is unavailable, orzo pasta is a perfect substitute.
- Adjust the amount of chilli flakes according to your heat preference or omit for a milder taste.
- To reduce calories, substitute heavy cream with a lighter cream or evaporated milk.
- For best flavor, use freshly grated parmesan rather than pre-grated varieties.
