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
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 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.
