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
Scale
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.
