Description
A wholesome and comforting dish of tender chicken meatballs paired with creamy and flavorful risoni, enriched with spinach and semi-dried tomatoes. Perfect as a cozy main course, this dish combines family-friendly flavors with a hearty, homemade touch.
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 (Orzo)
- 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 chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Use your hands to mix everything together until just combined. - Shape the Meatballs
Take 1 heaped tablespoon of the mixture at a time and roll it into balls slightly smaller than a golf ball. Wet your hands with water if the mixture feels sticky. This recipe should yield approximately 12 meatballs. - Cook the Meatballs – Oven Method
Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper. Place the meatballs on the tray, ensuring they are not touching. Spray generously with olive oil. Cook for 10 minutes, then turn the oven grill (broiler) to high and grill for another 3–4 minutes until slightly browned on the edges.
Alternative Methods: - To Pan-Fry: Heat 1 tbsp olive oil in a large non-stick frying pan. Cook meatballs for 8–10 minutes until browned and cooked through.
- To Air-Fry: Preheat to 200°C (400°F). Spray the air fryer basket and the meatballs with olive oil. Cook in batches for 6–8 minutes or until browned and fully cooked.
- Make the Risoni Sauce
Heat olive oil in a large, deep frying pan over medium-high heat. Add onion and garlic, stirring for 2–3 minutes until softened. Add the semi-dried tomatoes and red wine vinegar, stirring for 30 seconds until most liquid evaporates. Then, stir in the tomato paste and cook for 1–2 minutes. - Cook the Risoni
Add chicken stock, risoni, cream, oregano, chilli flakes (if using), and black pepper to the pan. Stir regularly for 5 minutes. Pour in water and continue stirring for another 5 minutes until the risoni is tender. (Note: If the mixture becomes dry, add a splash of warm water.) - Combine with Spinach and Meatballs
Turn off the heat, add spinach and parmesan, and stir until wilted. Add the cooked meatballs to the pan, ensuring they are coated with the sauce. - Serve
Serve immediately, garnished with extra parmesan and chilli flakes for added flavor (if desired).
Notes
- Adjust Sauce Consistency: If the risoni absorbs too much liquid, mix in a splash of warm water before serving. For a creamier sauce, increase the chicken stock by ½ cup (125 ml).
- Make Ahead: Meatballs can be prepared up to 2 days in advance and stored in the fridge or frozen for up to 2 months. Thaw overnight in the fridge before cooking.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock; not suitable for freezing due to the cream-based sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
