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
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
- 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.
