Description
Delicious chicken meatballs served in a creamy tomato sauce with tender risoni and fresh spinach. This hearty and comforting dish combines flavorful homemade meatballs with a rich, velvety sauce, perfect for a satisfying family meal ready in just 25 minutes.
Ingredients
Scale
For the 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
- 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. Gently mix with your hands until just combined, taking care not to overwork the mixture.
- Form meatballs: Wet your hands with tap water to prevent sticking. Roll heaped tablespoons of the mixture into balls slightly smaller than golf balls. You should get about 12 meatballs.
- Cook the meatballs: Choose your preferred method:
- Oven bake: Preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper, place meatballs spaced apart, spray generously with olive oil. Bake for 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 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 without touching, spray with olive oil spray and air fry 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, cooking and stirring for 2–3 minutes until softened.
- Add tomatoes and vinegar: Stir in chopped semi-dried tomatoes and red wine vinegar, cook for 30 seconds until most liquid evaporates.
- Add tomato paste: Stir in tomato paste and cook for 1–2 minutes to deepen 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 frequently for another 5 minutes or until risoni is tender.
- Wilt spinach and add parmesan: Turn off heat. Stir in fresh baby spinach and grated parmesan until spinach just wilts.
- Combine meatballs and sauce: Gently add cooked meatballs to the pan, stirring carefully to coat them with the creamy tomato risoni sauce.
- Serve: Plate immediately, garnish with extra grated parmesan and chilli flakes if desired. Enjoy your hearty chicken meatballs with creamy tomato risoni!
Notes
- You can choose to cook the meatballs by baking, pan-frying, or air frying depending on your preference and equipment.
- Be careful not to overmix the meatball mixture to keep them tender.
- Chilli flakes are optional; adjust spice level according to taste.
- Use fresh grated parmesan both in the meatballs and at the end for the best flavor.
- Risoni is also known as orzo; substitute with orzo pasta if unavailable.
- This dish can be made gluten free by using gluten free breadcrumbs and gluten free risoni/orzo.
