Description
Succulent marry me chicken meatballs dance with creamy risoni in a romantic Italian-inspired pasta dish. Rich parmesan, herbs, and tender chicken create an irresistible comfort meal you’ll want to savor again and again.
Ingredients
Scale
Proteins:
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 egg
- 2 cups (500 ml) chicken stock
Dairy and Cheese:
- 1/2 cup (50 g) freshly grated parmesan
- 2 tablespoons milk
- 1/2 cup (125 ml) thickened (heavy) cream
- 1/2 cup (50 g) freshly grated parmesan (for serving)
Dry Ingredients and Seasonings:
- 1 1/2 cups (90 g) panko breadcrumbs
- 1 tablespoon freshly minced garlic
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 1 brown onion, diced
- 135 g (5 oz) semi-dried (sun-blushed) tomatoes, drained and chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste (concentrated puree)
- 1 cup (200 g) risoni (orzo)
- 1/2 teaspoon chilli (red pepper) flakes, plus extra to serve (optional)
- 1/2 cup (125 ml) water
- 2 cups (100 g) fresh baby spinach
- Olive oil spray or 1 tablespoon olive oil
Instructions
- In a spacious mixing vessel, thoroughly blend ground chicken with breadcrumbs, finely chopped onion, minced garlic, whisked egg, grated parmesan, milk, paprika, oregano, salt, and pepper until ingredients are just integrated, taking care not to overmix.
- Gently form the mixture into uniform, bite-sized spheres, ensuring consistent size for even cooking.
- Warm a large skillet over medium heat, lightly coating the surface with olive oil. Carefully place meatballs in the pan, rotating to achieve a rich golden sear on all surfaces. The goal is a beautiful caramelized exterior without fully cooking the interior.
- Transfer partially cooked meatballs to a separate plate, reserving the flavorful pan drippings.
- In the same skillet, introduce additional olive oil and sauté diced onions until translucent and fragrant. Incorporate sun-dried tomatoes, a splash of red wine vinegar, and tomato paste, allowing the ingredients to meld and intensify.
- Pour in chicken stock, risoni, oregano, chili flakes, and black pepper. Stir to distribute ingredients evenly and prevent sticking.
- Reintroduce the golden-crusted meatballs to the pan, nestling them into the emerging sauce. Reduce heat, cover, and allow the mixture to simmer gently, periodically stirring to ensure uniform cooking.
- After 15-20 minutes, when the risoni reaches an al dente texture and meatballs are thoroughly cooked, introduce cream, baby spinach, and additional parmesan.
- Continue cooking for an additional 2-3 minutes, allowing the spinach to wilt and the sauce to develop a luxurious, creamy consistency.
- Finish the dish with a sprinkle of extra chili flakes and a generous dusting of parmesan, creating a visually appealing and flavor-packed presentation.
Notes
- Prevent dense meatballs by mixing ingredients gently and avoiding overmixing, which can make chicken meat tough and rubbery.
- Ensure even cooking by rolling meatballs uniform in size, approximately 1-1.5 inches in diameter for consistent texture and doneness.
- Use fresh ingredients like recently grated parmesan and freshly minced garlic to enhance overall flavor complexity and depth.
- Substitute dairy-free alternatives like coconut cream and nutritional yeast for lactose-intolerant or vegan dietary needs, maintaining similar creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg