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–+ servings
Chicken Meatballs with Risoni in Creamy Tomato Sauce

Delicious Chicken Meatballs with Risoni in Creamy Tomato Sauce

A quick and comforting dinner of Chicken Meatballs with Risoni in Creamy Tomato Sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 grams Minced Chicken can be substituted with turkey
  • 100 grams Panko Breadcrumbs binds the meatball mixture
  • 1 medium Onion finely diced
  • 2 cloves Garlic minced
  • 1 large Egg acts as binder
  • 50 grams Parmesan Cheese can be substituted with dairy-free option
  • 50 ml Milk consider plant-based milk as substitute
  • 1 teaspoon Paprika spice to taste
  • 1 teaspoon Oregano spice to taste
  • 1 teaspoon Chili Flakes spice to taste
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Risoni and Sauce
  • 200 grams Risoni (Orzo) can be substituted with small pasta shapes
  • 200 ml Cream can use coconut or cashew cream
  • 100 grams Semi-Dried Tomatoes optional
  • 2 tablespoons Red Wine Vinegar optional
  • 100 grams Baby Spinach add just before serving
  • 500 ml Chicken Stock

Equipment

  • large mixing bowl
  • baking tray
  • skillet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine minced chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated parmesan, milk, and spices like paprika and oregano. Mix gently until just combined.
  2. Preheat your oven to 220°C (425°F). Place the meatballs on a baking tray lined with parchment paper and bake for 10 minutes until cooked through.
  3. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Sauté onion and minced garlic until softened, about 3–4 minutes.
  4. Add semi-dried tomatoes to the skillet and cook for another 1–2 minutes. Stir in tomato paste and cook for 1 minute.
  5. Pour in chicken stock, followed by risoni. Add cream, oregano, and chili flakes, allowing to simmer for about 10 minutes until risoni is tender.
  6. Gently fold in the crispy baked chicken meatballs and baby spinach until well combined.
  7. Serve in bowls and garnish with freshly grated parmesan and chili flakes if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, avoid overmixing the meatball mixture and store leftovers properly.

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