There’s something incredibly comforting and soul-satisfying about this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe. Imagine tender, juicy chicken meatballs nestled in a rich, luscious tomato sauce that wraps around tiny, al dente risoni pasta like a warm hug. Every bite bursts with layers of flavor, from the sweet sun-blushed tomatoes to the gentle heat of paprika and chili flakes. This recipe not only promises a delicious meal but also brings a beautiful balance of textures and colors to your dinner table, making it a perfect weeknight treat or a dish to impress friends and family. Let’s dive into this culinary delight that’s as fun to make as it is to eat!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to creating a dish that sings with flavor. Each component plays a crucial role, whether it’s the seasoning blending seamlessly into the juicy meatballs or the creamy tomato sauce enriching the risoni, bringing a delightful texture and vibrant color to the plate.
- 500 g minced chicken: The lean base creating juicy, tender meatballs that soak up all the seasonings.
- 1½ cups panko breadcrumbs: Adds lightness and helps bind the meatballs without making them dense.
- 1 small brown onion, finely diced: Infuses the meatballs with a gentle sweetness and subtle crunch.
- 1 tbsp freshly minced garlic: Brings a warm, aromatic depth to both meatballs and sauce.
- 1 egg: Acts as a binder, ensuring meatballs hold their shape perfectly.
- ½ cup freshly grated parmesan: Boosts umami flavor in the meatballs and sauce alike.
- 2 tbsp milk: Keeps the meatballs moist and tender.
- 1 tsp sweet paprika: Adds warmth and a mild smoky undertone.
- 1 tsp dried oregano: Brings earthy, herbaceous notes throughout the dish.
- ½ tsp salt and ½ tsp freshly cracked black pepper: Essential for seasoning and enhancing all flavors.
- Olive oil spray or 1 tbsp olive oil: For cooking the meatballs to golden perfection.
- 2 tbsp olive oil: Creates the flavorful base for your creamy tomato sauce.
- 1 brown onion, diced: Builds sweetness and texture in the sauce.
- 1 tbsp freshly minced garlic: Pepping up the tomato sauce with aromatic goodness.
- 135 g semi-dried tomatoes, drained and chopped: Deliver bursts of sweet, tangy flavor and gorgeous color.
- 1 tbsp red wine vinegar: Adds brightness and balances the creaminess.
- 2 tbsp tomato paste: Intensifies the tomato flavor for a rich sauce.
- 2 cups chicken stock: Adds savory depth and helps cook the risoni.
- 1 cup risoni: Small pasta pearls that soak up the sauce beautifully.
- ½ cup thickened cream: Makes the sauce luxuriously creamy and smooth.
- ½ tsp chili flakes (optional): Adds a gentle kick to keep things interesting.
- ½ cup water: Finishes cooking the risoni for perfectly tender pasta.
- 2 cups fresh baby spinach: Adds a fresh, vibrant green element and a mild earthiness.
- ½ cup freshly grated parmesan (plus extra): For finishing the sauce and adding a savory touch to your serving.
How to Make Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Step 1: Make the Meatball Mixture
Start by combining minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, sweet paprika, oregano, salt, and pepper in a large bowl. This mixture is your flavor-packed base, so gently mix by hand just until everything comes together. Avoid overworking to keep the meatballs tender and juicy.
Step 2: Shape the Meatballs
Wet your hands with water to prevent sticking, then roll heaped tablespoons of the mixture into balls slightly smaller than golf balls. You should have about 12 perfect little meatball bites ready to shine in the sauce.
Step 3: Cook the Meatballs
Choose your preferred cooking method: oven bake, pan-fry, or air fry. Each method yields beautifully cooked meatballs with a golden crisp outside and tender inside. Be sure not to overcrowd so they cook evenly and develop that irresistible crust.
Step 4: Prepare the Sauce and Risoni
In a heavy-based pan, heat olive oil and sauté diced onion and garlic until soft and fragrant. Then toss in the chopped semi-dried tomatoes and red wine vinegar, letting the flavors meld as the liquid reduces. Add the tomato paste and cook it out to deepen the richness of your sauce.
Step 5: Cook Risoni in the Creamy Sauce
Add chicken stock, risoni, cream, oregano, chili flakes, and pepper to the pan and stir regularly as the risoni cooks and absorbs the flavorful liquid. Pour in water halfway through cooking to ensure the pasta is tender but al dente.
Step 6: Add Spinach and Parmesan
Turn off the heat and stir in fresh baby spinach and parmesan, allowing the spinach to wilt gently into the creamy sauce, adding a fresh burst of green and salty depth.
Step 7: Combine Meatballs with Sauce
Gently nestle the cooked meatballs into the saucy risoni and stir lightly to coat them in that luscious tomato cream. This step brings the dish together, melding the flavors beautifully.
How to Serve Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Garnishes
Bring even more life to your plate by sprinkling extra freshly grated parmesan and a pinch of chili flakes on top. The cheese adds a salty kick while the chili flakes enhance that subtle heat, giving every bite a little zing of excitement.
Side Dishes
This dish is a hearty all-in-one meal but pairs wonderfully with a crisp green salad or a serving of roasted vegetables to add texture contrast and freshness. A warm crusty bread is also perfect for soaking up every last spoonful of the creamy tomato sauce.
Creative Ways to Present
For a beautiful presentation, serve the meatballs and risoni in shallow bowls and garnish with fresh basil leaves or a drizzle of high-quality extra virgin olive oil. Consider adding lemon zest for a surprising pop of brightness that complements the creamy tomato sauce beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken meatballs with risoni and sauce in an airtight container in the refrigerator for up to 3 days. This gives you an incredibly comforting meal ready to enjoy with minimal effort on busy days.
Freezing
You can freeze the cooked meatballs and sauce separately or combined in a freezer-safe container for up to 2 months. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently in a saucepan over low heat to prevent the cream from separating, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or stock to loosen it up while reheating.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great alternative that will work similarly in texture and flavor in this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe.
Is risoni the same as orzo?
Yes, risoni is the Australian name for orzo pasta. Both are small, rice-shaped pastas perfect for this recipe.
What if I don’t have semi-dried tomatoes?
You can substitute with sun-dried tomatoes packed in oil—just chop finely and drain excess oil, or use cherry tomatoes sautéed until soft for a fresher alternative.
Can I make this recipe dairy-free?
To make it dairy-free, simply skip the parmesan and use a dairy-free cream substitute or coconut cream for a lovely richness in the tomato sauce.
How spicy is this dish with the chili flakes?
The chili flakes add a gentle warmth without overpowering the dish. You can adjust the amount or omit them completely to suit your heat preference.
Final Thoughts
I can’t recommend the Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe enough if you’re after a comforting, flavorful, and straightforward meal that feels a little special. It’s one of those dishes you’ll want to make again and again, whether for family dinners or casual gatherings. Give it a try—you’ll be rewarded with a bowl full of creamy, savory goodness and that warm, home-cooked smile every bite deserves!
Print
Chicken Meatballs with Risoni in Creamy Tomato Sauce 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 recipe features tender chicken meatballs served with risoni pasta in a rich and creamy tomato sauce. The meatballs are flavored with Parmesan, garlic, and herbs, then cooked using your preferred method—oven-baked, pan-fried, or air-fried. The sauce combines semi-dried tomatoes, tomato paste, cream, spinach, and aromatic spices, creating a comforting and delicious meal perfect for a weeknight dinner or special occasion.
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
- Olive oil spray or 1 tbsp olive oil
For the Sauce and 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)
- 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
- Make the meatballs: In a large bowl, combine minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Use your hands to mix gently until all ingredients are just combined, being careful not to overwork the mixture.
- Form meatballs: Wet your hands with tap water if the mixture feels sticky. Take heaped tablespoons of the mixture and roll each into balls slightly smaller than a golf ball. You should get about 12 meatballs from the mixture.
- Cook the meatballs (choose one method): For oven baking, preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper and place meatballs spaced apart. Spray generously with olive oil, bake for 10 minutes, then grill for 3–4 minutes until edges brown. For pan-frying, heat 1 tbsp olive oil in a large non-stick pan over medium heat. Cook meatballs for 8–10 minutes, turning occasionally until browned and cooked through. For air frying, preheat air fryer to 200°C (400°F). Spray basket with olive oil. Place meatballs in the basket without touching and spray with olive oil. Cook for 6–8 minutes until browned and cooked through.
- Prepare the risoni and sauce: Heat 2 tbsp olive oil in a large, deep heavy-based frying pan over medium-high heat. Add diced onion and minced garlic; cook, stirring, for 2–3 minutes until softened.
- Add tomatoes and vinegar: Stir in chopped semi-dried tomatoes and red wine vinegar. Cook, stirring, for 30 seconds until most liquid evaporates.
- Add tomato paste: Stir in 2 tbsp tomato paste and cook for 1–2 minutes to develop flavor.
- Cook risoni: Add chicken stock, risoni, thickened cream, dried oregano, chilli flakes (if using), and freshly cracked black pepper. Stir regularly and cook for 5 minutes.
- Add water and finish cooking risoni: Pour in ½ cup water and continue cooking, stirring regularly, for an additional 5 minutes or until risoni is tender.
- Wilt spinach and add parmesan: Turn off heat. Add fresh baby spinach and grated parmesan, stirring until spinach just wilts.
- Combine meatballs and sauce: Gently add cooked meatballs to the pan and stir to coat with the creamy tomato risoni sauce.
- Serve: Plate immediately, garnishing with extra grated parmesan and chilli flakes if desired. Enjoy your hearty chicken meatballs with risoni!
Notes
- Choose your preferred cooking method for the meatballs (oven bake, pan-fry, or air fry) based on available equipment and desired texture.
- Be careful not to overmix the meatball mixture to keep them tender.
- Wetting your hands before shaping meatballs helps prevent sticking.
- Semi-dried tomatoes add a sweet, tangy depth to the sauce but can be substituted with sun-dried tomatoes if unavailable.
- Adjust chilli flakes to suit your heat preference or omit for a milder dish.
- The recipe yields about 12 meatballs, suitable for 4 servings.
- To make this dish gluten-free, substitute panko breadcrumbs and risoni with gluten-free alternatives.
