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Chicken Meatballs with Risoni in Creamy Tomato Sauce

Indulgent Chicken Meatballs with Risoni in Creamy Tomato Sauce

A delightful Chicken Meatballs with Risoni in Creamy Tomato Sauce, balancing comforting flavors and quick preparation for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Lean meat keeps meatballs tender and juicy.
  • 1 cup Panko Breadcrumbs Provides structure; can use regular breadcrumbs if unavailable.
  • 1 medium Onion Finely diced for even mixing.
  • 2 cloves Garlic Minced; fresh garlic preferred.
  • 1 large Egg Binds mixture; use a chia egg for vegan.
  • ¼ cup Parmesan Cheese Grated; dairy-free alternative is okay.
  • ¼ cup Milk Almond or oat milk can be used in non-dairy diets.
  • 1 teaspoon Paprika Flavor enhancer.
  • 1 teaspoon Oregano Flavor enhancer; can substitute with Italian seasoning.
  • to taste Salt Adjust according to personal preference.
  • to taste Pepper Adjust according to personal preference.
For the Sauce and Risoni
  • 1 cup Risoni (Orzo) Absorbs creamy sauce well.
  • ½ cup Semi-Dried Tomatoes Sun-dried tomatoes are a great alternative.
  • 1 tablespoon Red Wine Vinegar Apple cider vinegar works as well.
  • ½ cup Cream Consider coconut or cashew cream for dairy-free.
  • 2 cups Baby Spinach Kale or any leafy greens can substitute.
  • ½ teaspoon Chili Flakes Add desired heat; omit for a milder dish.

Equipment

  • oven
  • mixing bowl
  • baking tray
  • large pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 220°C (425°F). Gather all ingredients for smooth cooking.
  2. In a large mixing bowl, combine ground chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, grated Parmesan cheese, milk, paprika, oregano, salt, and pepper. Mix gently to combine.
  3. Shape the mixture into golf ball-sized meatballs, about 12 in total. Place on a lined baking tray.
  4. Bake the meatballs in the preheated oven for 10 minutes, then broil for 3–4 minutes until golden brown.
  5. In a large pan over medium heat, drizzle olive oil and sauté chopped onion and garlic for 2–3 minutes until translucent.
  6. Add semi-dried tomatoes and cook for about 2 minutes until fragrant.
  7. Stir in tomato paste, chicken stock, risoni, cream, herbs, chili flakes, and pepper. Simmer for 10 minutes until risoni is tender.
  8. Fold in fresh baby spinach and add in baked meatballs, coating them with the sauce. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 135mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Consider experimenting with different herbs or vegetables to personalize your creamy tomato sauce.

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