Description
This recipe features tender and flavorful chicken meatballs served with a creamy, savory risoni pasta cooked with sun-dried tomatoes, spinach, and parmesan, perfect for a satisfying family meal ready in just 25 minutes.
Ingredients
Units
Scale
Chicken Meatballs
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 1/2 cups (90 g) panko breadcrumbs
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 egg
- 1/2 cup (50 g) freshly grated parmesan
- 2 tbsp milk
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- Olive oil spray or 1 tbsp olive oil
Risoni and Sauce
- 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)
- 1/2 cup (125 ml) thickened (heavy) cream
- 1 tsp dried oregano
- 1/2 tsp chilli (red pepper) flakes, plus extra to serve (optional)
- 1/2 tsp freshly cracked black pepper
- 1/2 cup (125 ml) water
- 2 cups (100 g) fresh baby spinach
- 1/2 cup (50 g) freshly grated parmesan, plus extra to serve
Instructions
- Make the meatballs: Combine the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and black pepper in a large bowl. Use your hands to gently mix until just combined to avoid overworking the meat.
- Form meatballs: Take heaped tablespoons of the mixture and roll into balls slightly smaller than a golf ball. Wet your hands if the mixture feels sticky. Aim for about 12 meatballs.
- Cook meatballs (choose method):
Oven bake: Preheat oven to 220°C (425°F) (200°C fan). Line a baking tray with parchment paper, place meatballs spaced apart, spray with olive oil, bake 10 minutes, then grill on high for 3–4 minutes until edges brown.
Pan-fry: Heat 1 tbsp olive oil in a large deep non-stick pan over medium heat, cook meatballs 8–10 minutes until browned and cooked through.
Air fry: Preheat air fryer to 200°C (400°F), spray basket with olive oil, place meatballs spaced apart, spray meatballs with oil, cook 6–8 minutes until browned and cooked through. - Prepare risoni and sauce: Heat 2 tbsp olive oil in a large deep heavy-based frying pan over medium–high heat. Add diced onion and garlic, cook 2–3 minutes until softened. Add semi-dried tomatoes and red wine vinegar, cook 30 seconds until liquid evaporates. Stir in tomato paste and cook 1–2 minutes. Add chicken stock, risoni, cream, oregano, chilli flakes if using, and black pepper. Cook 5 minutes, stirring regularly.
- Finish risoni: Add ½ cup water and cook another 5 minutes or until risoni is tender, stirring frequently to prevent sticking. Turn off heat, stir in baby spinach and parmesan until spinach wilts.
- Combine meatballs with sauce: Add cooked meatballs to the sauce and gently stir to coat them evenly.
- Serve: Serve immediately with extra parmesan and optional chilli flakes as garnish for added spice.
Notes
- If the risoni is not tender after cooking, add a little more water and continue cooking until the desired texture is reached.
- Wet your hands when shaping meatballs to prevent sticking.
- You can choose to cook the meatballs via oven baking, pan-frying, or air frying depending on your preference and available equipment.
- Semi-dried tomatoes add a rich depth of flavor; fresh tomatoes can be substituted but may change the sauce consistency.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
