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
Scale
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.
