If you’re searching for a dish that combines comfort, charm, and a touch of culinary romance, the Marry Me Chicken Meatballs with Risoni Recipe is your new best friend in the kitchen. This beautiful recipe brings together tender, flavorful chicken meatballs nestled in a rich, creamy tomato sauce with sun-blushed tomatoes and a hint of spice. The addition of risoni adds a luscious, tender bite that soaks up all those gorgeous flavors. It’s exactly the kind of meal you want to share with loved ones, whether you’re impressing someone special or just treating yourself to a cozy night in.
Ingredients You’ll Need
The beauty of the Marry Me Chicken Meatballs with Risoni Recipe is how straightforward the ingredients are, yet each one plays a big role in the final dish. From the juicy minced chicken to the aromatic herbs and the creamy touch of parmesan, these essentials come together to create a perfect harmony of flavor, color, and texture.
- 500 g (1 lb 2 oz) minced chicken: The base of our meatballs, offering lean protein and tenderness.
- 1½ cups (90 g) panko breadcrumbs: These give the meatballs a light, crispy texture without heaviness.
- 1 small brown onion, finely diced: Adds sweetness and depth to the meatballs.
- 1 tbsp freshly minced garlic: Boosts flavor with a fragrant punch.
- 1 egg: Acts as a binder to hold everything together perfectly.
- ½ cup (50 g) freshly grated parmesan: Sharp, salty goodness mixed into the meatballs and sauce.
- 2 tbsp milk: Keeps the meatballs moist and tender.
- 1 tsp sweet paprika: Adds warmth and a subtle smoky hint.
- 1 tsp dried oregano: Brings a Mediterranean flair to the meatballs and sauce.
- ½ tsp salt and ½ tsp freshly cracked black pepper: Essential seasoning to make all flavors shine.
- Olive oil spray or 1 tbsp olive oil: For cooking the meatballs gently.
- 2 tbsp olive oil: Used to sauté onions and garlic in the sauce.
- 1 brown onion, diced: Builds the flavor base for the sauce.
- 1 tbsp freshly minced garlic: Adds savory depth to the sauce.
- 135 g (5 oz) semi-dried sun-blushed tomatoes, drained and chopped: Gives a sweet, tangy burst that amps up the complexity.
- 1 tbsp red wine vinegar: Provides a mild acidity to balance the creaminess.
- 2 tbsp tomato paste (concentrated puree): Intensifies the tomato flavor greatly.
- 2 cups (500 ml) chicken stock: Forms the liquid base for the risoni to cook in.
- 1 cup (200 g) risoni (orzo): Small pasta that cooks perfectly in the sauce, absorbing all those flavors.
- ½ cup (125 ml) thickened (heavy) cream: Makes the sauce decadently rich and silky.
- 1 tsp dried oregano: Enhances the Italian-inspired flavor profile.
- ½ tsp chilli (red pepper) flakes, plus extra to serve (optional): Adds a gentle kick that complements the richness.
- ½ tsp freshly cracked black pepper: Freshly ground for a bright finish.
- ½ cup (125 ml) water: Helps the risoni cook evenly and keeps the sauce just right.
- 2 cups (100 g) fresh baby spinach: Freshness and vibrant color, plus a hit of leafy green goodness.
- ½ cup (50 g) freshly grated parmesan, plus extra to serve: Topping that brings everything together with cheesy warmth.
How to Make Marry Me Chicken Meatballs with Risoni Recipe
Step 1: Preparing the Meatballs
Start by tossing the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, sweet paprika, oregano, salt, and pepper into a bowl. Mix gently but thoroughly until everything is just combined—overworking can make them tough, and that’s not what we want here. Roll them into even-sized meatballs to ensure they cook uniformly. This mixture promises juicy, tender bites bursting with flavor.
Step 2: Cooking the Meatballs
You’ve got options here—pan-frying or air-frying. For pan-frying, heat a tablespoon of olive oil in a large non-stick pan over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until they’re golden brown and cooked through. If you prefer air-frying, preheat your air fryer to 200°C (400°F). Lightly spray the basket and meatballs with olive oil and cook them in batches for 6 to 8 minutes. Both methods lock in moisture while getting that perfect crust.
Step 3: Making the Sauce and Risoni
In the same pan, add two tablespoons of olive oil and sauté the diced brown onion and minced garlic until translucent and fragrant. Stir in the chopped semi-dried tomatoes, red wine vinegar, and tomato paste. Let all those incredible flavors mingle for a couple of minutes. Pour in the chicken stock and bring to a simmer. Add the risoni and cook, stirring occasionally, until tender and the liquid is nearly absorbed. This step is where the sauce really thickens and the pasta soaks up all the deliciousness.
Step 4: Bringing It All Together
Gently nestle the cooked meatballs into the sauce and add the thickened cream, dried oregano, chili flakes, cracked black pepper, and water. Stir to combine, then add the fresh baby spinach, stirring until wilted and vibrant. Finish by sprinkling over the parmesan. Let everything warm through on low heat for a few minutes to marry all those wonderful tastes before serving.
How to Serve Marry Me Chicken Meatballs with Risoni Recipe
Garnishes
A simple sprinkle of freshly grated parmesan on top adds an irresistible cheesy finish. If you love a bit of heat, a few extra chili flakes scattered over the plate bring a lively touch. Fresh basil leaves or a handful of chopped parsley brighten things visually and add fresh herbaceous notes to every bite.
Side Dishes
Since this dish is delightfully hearty on its own, a light green salad with lemon vinaigrette complements it beautifully without overpowering. Alternatively, some garlic bread or a crusty baguette is perfect for mopping up every last bit of that luscious sauce. Roasted seasonal vegetables also make a colorful and nutritious accompaniment.
Creative Ways to Present
Serve this in shallow bowls for a rustic, cozy vibe that invites sharing. For a dinner party, plate individual servings with a sprig of fresh herb and a drizzle of good-quality olive oil for elegance. If you want to impress kids or picky eaters, consider serving the meatballs and risoni separately with the sauce on the side for dipping—it’s all about making mealtime joyful and easy.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Meatballs with Risoni Recipe keeps beautifully in the fridge for up to 3 days. Store in an airtight container to preserve freshness and avoid drying out. Flavors tend to deepen overnight, so leftovers can be even more delicious.
Freezing
To freeze, arrange cooled meatballs on a baking tray lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe container or bag. The sauce and risoni freeze well in a separate container for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or cream to loosen it back up. Avoid microwaving on high heat to prevent the meatballs from drying out.
FAQs
Can I use another type of meat instead of chicken for the meatballs?
Absolutely! Ground turkey or pork can easily replace chicken if you prefer a different flavor or texture. Just keep an eye on cooking times as they might vary slightly.
What can I substitute for risoni if I can’t find it?
Orzo is a perfect alternative since it’s very similar in size and texture. You could also try other small pastas like acini di pepe, or even couscous if you want to experiment.
Is it possible to make this recipe gluten-free?
Yes! Simply swap out the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free risoni or substitute with quinoa or rice pasta. The rest of the ingredients are naturally gluten-free.
Can I prepare the meatballs in advance?
You can! Prepare and shape the meatballs up to 24 hours ahead and keep them refrigerated. Cooking them fresh just before adding to the sauce will yield the best texture.
How spicy is this dish? Can I adjust the heat level?
The recipe includes a modest amount of chili flakes for warmth that’s easy to adjust. You can omit them for a milder dish or increase the amount if you love it spicy. It’s all about your personal preference!
Final Thoughts
There’s something undeniably comforting about the Marry Me Chicken Meatballs with Risoni Recipe — it’s a heartwarming dish that sings with flavor and brings people together. Whether you’re cooking for a date night, family dinner, or just to treat yourself, this recipe promises delight in every bite. So roll up your sleeves and get ready to fall in love with a meal that’s as fun to make as it is to eat.
Print
Marry Me Chicken Meatballs with Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
Marry Me Chicken Meatballs with Risoni is a delicious, comforting dish featuring tender chicken meatballs simmered in a rich, creamy tomato sauce with sun-blushed tomatoes and fresh spinach, served over pasta-like risoni. It’s a perfect weeknight meal that combines vibrant flavors with an easy cooking process, suitable for families and weeknight dinners.
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 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 Chicken Meatballs: In a large mixing bowl, combine minced chicken, panko breadcrumbs, finely diced small brown onion, minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and black pepper. Mix well until everything is evenly incorporated, forming a sticky mixture suitable for shaping.
- Shape the Meatballs: Using your hands or a spoon, form the mixture into medium-sized meatballs, ensuring they are uniform in size for even cooking.
- Cook the Meatballs (Pan-Fry Option): Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the meatballs carefully, cooking them for 8–10 minutes, turning occasionally until they are browned on all sides and cooked through internally.
- Alternatively, Cook the Meatballs (Air-Fry Option): Preheat your air fryer to 200°C (400°F). Spray the air fryer basket and meatballs lightly with olive oil spray. Place the meatballs in the basket in batches, cooking for 6–8 minutes or until browned and fully cooked, shaking the basket halfway for even cooking.
- Prepare the Sauce Base: Using the same pan (if pan-frying) or a separate large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced brown onion and sauté until translucent and soft, about 3–4 minutes. Add freshly minced garlic and cook for another 1 minute until fragrant.
- Add Tomatoes and Flavorings: Stir in the chopped semi-dried sun-blushed tomatoes, red wine vinegar, and tomato paste. Cook for 2–3 minutes to blend the flavors and slightly reduce the mixture.
- Add Liquids and Risoni: Pour in the chicken stock and bring to a gentle simmer. Add the risoni pasta and stir well to combine. Cover with a lid and simmer gently for 8–10 minutes, or until the risoni is just tender, stirring occasionally to prevent sticking.
- Finish the Sauce: Once the risoni is cooked, stir in the thickened cream, dried oregano, chili flakes, black pepper, and water to loosen the sauce as needed. Add the fresh baby spinach and cooked meatballs into the sauce, stirring gently until spinach wilts and the meatballs are heated through.
- Serve: Remove from heat and stir through the grated parmesan. Serve the meatballs and risoni sauce hot, topped with extra parmesan and a sprinkle of chili flakes if desired for added heat.
Notes
- You can cook the meatballs either by pan-frying for a classic approach or air-frying for a healthier, oil-free option.
- Risoni is an orzo-shaped pasta that absorbs flavors beautifully; if unavailable, small pasta like orzo or acini di pepe can be substituted.
- Adjust chili flakes according to your spice preference or omit for a milder dish.
- Leftover meatballs and sauce can be refrigerated for up to 2 days and reheated gently on stovetop.
- For a gluten-free version, substitute panko breadcrumbs and risoni with gluten-free alternatives.
