There is nothing quite like savoring the cozy, comforting flavors of the Marry Me Chicken Meatballs with Risoni Recipe. This dish brings together tender, juicy chicken meatballs simmered in a luscious, sun-blushed tomato sauce enriched with cream and fragrant spices, all served atop perfectly cooked risoni pasta. With every bite bursting with warmth and satisfaction, it’s the kind of meal that feels like a hug from the inside out, making it an instant favorite for weeknights and special occasions alike.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item here plays a simple but key role. From the minced chicken giving juicy texture to the parmesan adding a nutty depth, these ingredients combine effortlessly to create a dish that is both richly flavorful and delightfully colorful.
- 500 g minced chicken: The star protein that keeps the meatballs tender and moist.
- 1½ cups panko breadcrumbs: For a light, airy bite inside the meatballs.
- 1 small brown onion, finely diced: Adds a subtle sweetness and savory base.
- 1 tbsp freshly minced garlic: Brings aromatic warmth that elevates the whole dish.
- 1 egg: Binds the meatball mixture perfectly.
- ½ cup freshly grated parmesan: Gives an irresistible cheesy punch inside the meatballs.
- 2 tbsp milk: Keeps everything moist and tender.
- 1 tsp sweet paprika: Adds a fragrant, slightly smoky note.
- 1 tsp dried oregano: Infuses a hint of Mediterranean flair.
- ½ tsp salt: Essential for bringing out all other flavors.
- ½ tsp freshly cracked black pepper: Adds a mild kick and freshness.
- Olive oil spray or 1 tbsp olive oil: For cooking — healthy, flavorful, and non-stick.
- 2 tbsp olive oil: For sautéing and deep flavor development.
- 1 brown onion, diced: Builds a rich foundation for the sauce.
- 1 tbsp freshly minced garlic: Adds zest and aroma to the sauce.
- 135 g semi-dried tomatoes, drained and chopped: Imparts sweetness and a lovely chewy texture.
- 1 tbsp red wine vinegar: Brightens the sauce with acidity.
- 2 tbsp tomato paste: Concentrates the tomato flavor beautifully.
- 2 cups chicken stock: Hydrates and enriches the risoni as it cooks.
- 1 cup risoni (orzo): Pasta that cooks to a perfectly tender, rice-like texture.
- ½ cup thickened cream: Ensures the sauce is decadently smooth and silky.
- 1 tsp dried oregano: Continues the aromatic theme in the sauce.
- ½ tsp chilli flakes, plus extra to serve (optional): Adds a gentle heat to balance the creaminess.
- ½ tsp freshly cracked black pepper: Enhances taste complexity.
- ½ cup water: Helps the sauce reach the right consistency.
- 2 cups fresh baby spinach: Brings freshness, color, and nutrition to the meal.
- ½ cup freshly grated parmesan, plus extra to serve: A finishing touch of umami and creaminess.
How to Make Marry Me Chicken Meatballs with Risoni Recipe
Step 1: Preparing the Meatball Mixture
In a large bowl, combine the minced chicken, panko breadcrumbs, finely diced brown onion, minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, salt, and black pepper. Mix everything gently but thoroughly until all ingredients are evenly distributed. Don’t overwork the mixture, as that can make the meatballs tough. Your goal is a well-bound yet tender mixture ready to be shaped into delightful little bites.
Step 2: Cooking the Meatballs
You have two delicious options here. To pan-fry, heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Carefully place the meatballs in the pan, cooking them for 8 to 10 minutes, turning regularly until they’re beautifully browned and cooked through. Alternatively, for a lighter method, preheat your air fryer to 200°C (400°F), spray the basket and meatballs with olive oil, and cook in batches for 6 to 8 minutes until golden and fully cooked. Both methods yield juicy meatballs ready to soak up the flavors of the sauce.
Step 3: Building the Sauce and Cooking the Risoni
In the same frying pan (or a new one if you used the air fryer), warm 2 tablespoons of olive oil over medium heat. Add the diced brown onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Toss in the chopped semi-dried tomatoes, red wine vinegar, and tomato paste, stirring until well combined. Pour in the chicken stock and add the risoni. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 8–10 minutes or until the risoni is tender and most of the liquid is absorbed, stirring occasionally so nothing sticks to the pan.
Step 4: Finishing Touches
Once the risoni is cooked, stir in the thickened cream, dried oregano, chili flakes, black pepper, and half a cup of water to create a luxuriously creamy sauce. Add the fresh baby spinach and meatballs back into the pan, letting the spinach wilt naturally. Sprinkle the remaining parmesan on top and give everything one last gentle stir to bring all the flavors together into a harmonious, mouthwatering dish.
How to Serve Marry Me Chicken Meatballs with Risoni Recipe
Garnishes
To take this dish to the next level, sprinkle some fresh basil leaves or chopped flat-leaf parsley on top for vibrant color and fresh herbal notes. A little extra grated parmesan and a dusting of chili flakes will add that final burst of flavor and a hint of spice that feels just right.
Side Dishes
While the Marry Me Chicken Meatballs with Risoni Recipe is a complete meal on its own, pairing it with a crisp green salad or lightly roasted vegetables is an excellent way to introduce some contrasting textures and brightness. Garlic bread or a crusty baguette can also be fantastic to scoop up every last bit of the creamy sauce.
Creative Ways to Present
Consider serving the meatballs and risoni in a shallow, wide bowl to showcase the sauce and colors. For dinner parties, portion individual servings into pretty ramekins and garnish with edible flowers for a sophisticated touch. You could also serve the meatballs on skewers resting atop a bed of risoni for a fun finger-food approach.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making your next meal even tastier.
Freezing
If you want to save some for later, place the meatballs and sauce separately in freezer-safe containers or bags. They keep well for up to 2 months frozen. Freeze the risoni on its own to prevent it from becoming mushy.
Reheating
Reheat leftovers gently in a saucepan over low heat, adding a splash of water or milk if the sauce looks too thick. If reheating from frozen, thaw overnight in the fridge for the best results and then warm through slowly to maintain perfect texture and flavor.
FAQs
Can I use a different type of meat for the meatballs?
Absolutely! While minced chicken keeps the meatballs light and tender, minced turkey or a mix of pork and beef can easily be substituted based on your preference.
What can I substitute for risoni if I can’t find it?
Orzo pasta works well as a direct substitute, or you could use small pasta shapes like acini di pepe or even couscous for a slightly different texture.
Is there a way to make this recipe dairy-free?
Yes, swap the parmesan for a dairy-free cheese alternative and use coconut cream or a nut-based cream instead of thickened cream. The flavors will still be delicious with these tweaks.
Can I prepare the meatballs ahead of time?
You can absolutely mix and shape the meatballs a few hours before cooking or even the day before; just keep them covered tightly in the fridge until ready to cook.
How spicy is the Marry Me Chicken Meatballs with Risoni Recipe?
It has a mild kick from the chili flakes which you can easily adjust up or down to suit your spice tolerance. Leaving out the chili flakes will yield a flavorful but gentle dish perfect for all ages.
Final Thoughts
There is something undeniably special about the Marry Me Chicken Meatballs with Risoni Recipe. It’s the kind of meal that effortlessly brings joy and comfort, perfect for sharing with loved ones any night of the week. Once you try it, this recipe will surely become a cherished favorite in your kitchen, turning busy evenings into delicious celebrations. So go ahead, gather those simple ingredients, and treat yourself to this heartwarming dish—you’ll be so glad you did.
Print
Marry Me Chicken Meatballs with Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Marry Me Chicken Meatballs with Risoni recipe features tender, flavorful chicken meatballs simmered in a rich, creamy tomato sauce loaded with spinach, semi-dried tomatoes, and herbs, served over tender risoni pasta. Perfect for a comforting weeknight meal, the dish offers a beautiful balance of savory, tangy, and slightly spicy flavors that will quickly become a family favorite.
Ingredients
For the 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 cooking)
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
- Prepare the Meatball Mixture: In a large mixing bowl, combine the minced chicken, panko breadcrumbs, finely diced small brown onion, minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Mix well until all ingredients are fully incorporated.
- Shape the Meatballs: Using your hands or a spoon, form the mixture into evenly sized meatballs, roughly golf ball-sized, and set aside on a plate or tray.
- Cook the Meatballs (Pan-Fry Method): Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the meatballs in batches, cooking for 8–10 minutes, turning occasionally, until golden brown and cooked through.
- Alternatively, Cook the Meatballs (Air-Fry Method): Preheat the air fryer to 200°C (400°F). Lightly spray the air fryer basket and the meatballs with olive oil spray. Place the meatballs in the basket in a single layer and cook in batches for 6–8 minutes, shaking or turning halfway through, until browned and fully cooked.
- Prepare the Sauce and Risoni Base: In a large frying pan, heat 2 tablespoons olive oil over medium heat. Sauté the diced brown onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Tomato Paste: Stir in the chopped semi-dried tomatoes, red wine vinegar, and tomato paste. Cook for 2-3 minutes to combine the flavors and slightly reduce the mixture.
- Simmer the Sauce with Risoni: Pour in the chicken stock and add the risoni pasta. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook, stirring occasionally, for about 8-10 minutes or until the risoni is al dente, adding water as needed to keep the sauce from drying out.
- Finish the Sauce: Stir in the thickened cream, dried oregano, chilli flakes, freshly cracked black pepper, and water if needed. Add the fresh baby spinach and cook until wilted, about 1-2 minutes.
- Combine Meatballs and Sauce: Gently place the cooked meatballs into the sauce and spoon sauce over the meatballs to coat. Simmer together for 2-3 minutes to meld the flavors.
- Serve: Spoon the meatballs and creamy risoni sauce onto plates. Sprinkle with freshly grated parmesan and extra chilli flakes if desired. Serve immediately for best flavor and texture.
Notes
- You can cook the meatballs either by pan-frying or air-frying depending on your preference and equipment.
- Ensure the meatballs are fully cooked through; internal temperature should reach 74°C (165°F) for safety.
- If you prefer a thicker sauce, reduce the amount of stock or cook uncovered for a few extra minutes to allow it to thicken.
- Risoni can be substituted with orzo or small pasta shapes if unavailable.
- For a spicier kick, add extra chilli flakes both in the sauce and as a garnish.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stovetop or microwave.
