Description
Marry Me Chicken Meatballs with Risoni is a delicious and comforting main-course dish featuring juicy, flavorful chicken meatballs paired perfectly with creamy orzo (risoni) in a rich, savory sauce bursting with sun-dried tomatoes, parmesan, and baby spinach. It’s a quick, restaurant-quality meal that’s family-friendly and ideal for busy weeknights.
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
- 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
- Prepare the Meatball Mixture: In a large bowl, combine the minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, paprika, oregano, salt, and black pepper. Use your hands to mix everything together until just combined for a tender texture.
- Form the Meatballs: Take heaped tablespoonfuls of the mixture and roll into balls just a bit smaller than a golfball. Wet your hands with water if the mixture is sticky. You should yield about 12 meatballs.
- Cook the Meatballs (Choose a Method): For oven baking, preheat the oven to 220°C (425°F) and line a tray with parchment. Place the meatballs on the tray so they are not touching and spray with olive oil. Bake for 10 minutes, then grill (broil) on high for 3-4 minutes until slightly browned. For pan-frying, heat 1 tbsp olive oil in a large non-stick pan and cook for 8–10 minutes until browned and cooked through. For air frying, preheat to 200°C (400°F), spray the basket and meatballs with olive oil, cook in batches for 6–8 minutes or until cooked through. Set meatballs aside when done.
- Make the Risoni & Sauce: In a large, deep frypan, heat 2 tbsp olive oil over medium-high. Add diced onion and garlic, cook for 2–3 minutes until soft. Add chopped semi-dried tomatoes and red wine vinegar, stir for 30 seconds until liquid evaporates. Stir in tomato paste and cook for 1–2 minutes. Add chicken stock, risoni, cream, oregano, chilli flakes, and black pepper. Stir regularly for 5 minutes. Add water and cook, stirring regularly, for another 5 minutes, or until the risoni is tender.
- Finish the Sauce: Turn off the heat, add baby spinach and grated parmesan, and stir until the spinach is just wilted.
- Combine Meatballs and Sauce: Return the cooked meatballs to the pan with the risoni and gently stir to coat them in the creamy sauce.
- Serve: Serve immediately with extra chilli flakes and parmesan scattered on top if desired.
Notes
- If your risoni absorbs too much liquid and becomes thick before it’s tender, just add a splash more stock or water, stirring frequently, until perfectly cooked.
- To save time, you can prepare the meatballs ahead and refrigerate them until ready to cook.
- This dish is best served fresh, as the risoni will continue to absorb liquid on standing.
- Adjust the level of chilli flakes for more or less heat according to preference.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 545
- Sugar: 6g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 144mg
