Description
This recipe for chicken meatballs served with a creamy tomato and spinach risoni combines tender, flavorful meatballs with a rich, comforting pasta sauce. The meatballs are made from minced chicken mixed with aromatic herbs, garlic, and parmesan, then baked, pan-fried, or air-fried to juicy perfection. The risoni (orzo) is cooked in a savory sauce of semi-dried tomatoes, red wine vinegar, and cream, finished with fresh baby spinach and parmesan. This dish provides a delightful balance of protein and creamy carbs, perfect for a hearty weeknight dinner.
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: In a large bowl, combine minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Use your hands to mix gently until all ingredients are just combined, being careful not to overwork the mixture.
- Form meatballs: Wet your hands with tap water if the mixture feels sticky. Take heaped tablespoons of the mixture and roll each into balls slightly smaller than a golf ball. You should get about 12 meatballs from the mixture.
- Cook the meatballs (choose one method):
— Oven bake: Preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper and place meatballs spaced apart. Spray generously with olive oil. Bake for 10 minutes, then switch the oven grill (broiler) to high and grill for a further 3–4 minutes or until edges are browned.
— Pan-fry: Heat 1 tbsp olive oil in a large, deep non-stick frying pan over medium heat. Cook meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
— Air fry: Preheat air fryer to 200°C (400°F). Spray basket with olive oil. Place meatballs in basket without touching. Spray meatballs with olive oil spray and cook for 6–8 minutes until browned and cooked through. - Prepare the risoni and sauce: Heat 2 tbsp olive oil in a large, deep heavy-based frying pan over medium–high heat. Add diced onion and minced garlic and cook, stirring, for 2–3 minutes until softened.
- Add tomatoes and vinegar: Stir in chopped semi-dried tomatoes and red wine vinegar. Cook, stirring, for 30 seconds until most liquid evaporates.
- Add tomato paste: Stir in 2 tbsp tomato paste and cook for 1–2 minutes to develop flavor.
- Cook risoni: Add chicken stock, risoni, thickened cream, dried oregano, chilli flakes (if using), and freshly cracked black pepper. Stir regularly and cook for 5 minutes.
- Add water and finish cooking risoni: Pour in ½ cup water and continue cooking, stirring regularly, for an additional 5 minutes or until risoni is tender.
- Wilt spinach and add parmesan: Turn off heat. Add fresh baby spinach and grated parmesan, stirring until the spinach just wilts.
- Combine meatballs and sauce: Gently add cooked meatballs to the pan and stir to coat with the creamy tomato risoni sauce.
- Serve: Plate immediately, garnishing with extra grated parmesan and chilli flakes if desired. Enjoy your hearty chicken meatballs with risoni!
Notes
- If the risoni is not tender after cooking, add small amounts of water and continue cooking until desired texture is reached.
- Wet your hands when shaping meatballs to prevent sticking.
- To reduce fat, opt for baking or air frying over pan-frying.
- Chilli flakes can be adjusted or omitted depending on spice preference.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
