Marry Me Chicken Meatballs with Risoni

Juicy chicken meatballs meet creamy, garlicky risoni. Quick, easy and packed with flavour – perfect for a cosy night in.

Ingredients

Chicken Meatballs

• 500 g minced chicken
• 90 g panko breadcrumbs
• 1 small brown onion, finely diced
• 1 tbsp freshly minced garlic
• 1 egg
• 50 g freshly grated parmesan
• 2 tbsp milk
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• Olive oil spray

Risoni

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 135 g semi-dried tomatoes, drained and chopped
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste
• 500 ml chicken stock
• 200 g risoni (orzo)
• 125 g thickened cream
• 1 tsp dried oregano
• ½ tsp chilli flakes, plus extra to serve (optional)
• ½ tsp freshly cracked black pepper
• 125 ml water
• 100 g fresh baby spinach
• 50 g freshly grated parmesan, plus extra to serve

Method

1. Combine the chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt and pepper in a large bowl. Mix until just combined.
2. Roll into balls just smaller than a golfball (roughly 12 meatballs).
3. Oven bake: Preheat oven to 220°C (425°F). Place meatballs on a lined tray, spray with oil and cook for 10 minutes. Grill for 3–4 minutes until browned on edges.
4. Heat olive oil in a large frying pan over medium-high heat. Add onion and garlic, cook for 2–3 minutes until softened.
5. Add semi-dried tomatoes and red wine vinegar. Cook for 30 seconds. Add tomato paste and cook for 1–2 minutes.
6. Add chicken stock, risoni, cream, oregano, chilli flakes and black pepper. Cook, stirring, for 5 minutes.
7. Add water and cook for an additional 5 minutes until risoni is tender.
8. Turn heat off, add baby spinach and parmesan. Stir until spinach has wilted.
9. Add baked meatballs to the pan and stir to coat in the sauce. Serve with extra chilli flakes and parmesan.

Tips

• If the risoni absorbs too much liquid while sitting, stir in a splash of warm water before serving.
• The meatballs can be mixed and rolled up to 2 days ahead, or frozen for up to 2 months.
• You can cook the meatballs in an air fryer at 200°C (400°F) for 6–8 minutes instead of baking.
• Not suitable to freeze as the cream-based sauce doesn’t freeze well.