Description
This Marry Me Chicken Meatballs with Risoni recipe is a delightful and comforting dish featuring tender chicken meatballs infused with aromatic herbs and parmesan, served in a creamy tomato sauce with orzo pasta and fresh spinach. Cooked to perfection in a skillet and optionally air-fried to lock in juiciness, this meal combines rich flavors and a hearty texture for a satisfying dinner ready in just 25 minutes.
Ingredients
Scale
For the Chicken 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
- Prepare the Meatballs: In a large bowl, combine the minced chicken, panko breadcrumbs, finely diced small brown onion, freshly minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Cook the Meatballs: You have two options for cooking the meatballs:
Pan-Frying: Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Place the meatballs in the pan, cooking for 8–10 minutes, turning occasionally until browned on all sides and cooked through.
Air-Frying: Preheat your air fryer to 200°C (400°F). Spray the air fryer basket and meatballs lightly with olive oil spray. Arrange meatballs in batches without overcrowding. Cook for 6–8 minutes or until browned and fully cooked, shaking the basket halfway through cooking for even browning. - Make the Sauce: While the meatballs cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced brown onion and freshly minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in the chopped semi-dried tomatoes, red wine vinegar, and tomato paste, cooking for 2 minutes to develop flavors.
- Add Liquids and Pasta: Pour in the chicken stock and water, then add the risoni to the skillet. Stir in dried oregano, chilli flakes, and freshly cracked black pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the risoni is tender and most of the liquid is absorbed, approximately 10-12 minutes.
- Finish the Dish: Lower the heat and stir in the thickened cream and ½ cup freshly grated parmesan until the sauce is creamy and smooth. Add the fresh baby spinach, stirring until wilted. Finally, gently fold in the cooked meatballs to combine.
- Serve: Spoon the Marry Me Chicken Meatballs with Risoni onto serving plates, garnishing with extra freshly grated parmesan and additional chilli flakes if desired. Serve hot and enjoy!
Notes
- You can pan-fry or air-fry the meatballs depending on your preference and available equipment.
- Ensure the meatballs are cooked through with no pink inside for food safety.
- Semi-dried tomatoes add a nice depth of flavor; if unavailable, sun-dried tomatoes rehydrated can be used as a substitute.
- Adjust the amount of chilli flakes to control the heat level.
- For a lower fat version, substitute the cream with a lighter cream or milk alternative.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
