Description

This Marry Me Chicken Meatballs with Risoni recipe features tender, flavorful chicken meatballs simmered in a rich tomato and cream sauce, served with perfectly cooked risoni pasta and fresh baby spinach. With a blend of herbs, semi-dried tomatoes, and parmesan cheese, this comforting dish comes together easily on the stovetop or in the air fryer for a delicious, weeknight-friendly meal.

Ingredients

Scale

For the 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 chili (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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatball Mixture: In a large mixing bowl, combine the minced chicken, panko breadcrumbs, finely diced small brown onion, minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, salt, and freshly cracked black pepper. Mix everything together until well combined.
Shape the Meatballs: Using your hands, shape the mixture into evenly sized meatballs, about the size of a golf ball, and set aside.
Cook the Meatballs (Pan-Fry Method): Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
Or Cook the Meatballs (Air-Fry Method): Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket and the meatballs with olive oil spray. Place meatballs in the basket in a single layer and air fry in batches for 6–8 minutes, turning halfway through, until browned and fully cooked.
Prepare the Sauce: In a separate large frying pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced brown onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add Tomatoes and Seasoning: Stir in the chopped semi-dried tomatoes, red wine vinegar, tomato paste, dried oregano, chili flakes, and freshly cracked black pepper. Cook for 1-2 minutes to combine the flavors.
Add Liquid and Risoni: Pour in the chicken stock and water, then add the risoni pasta. Stir well and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the risoni is tender and most of the liquid has been absorbed, about 10-12 minutes.
Finish the Sauce: Reduce the heat to low and stir in the thickened cream, fresh baby spinach, and grated parmesan. Continue cooking for 2-3 minutes until the spinach wilts and the sauce is creamy and well combined.
Combine Meatballs and Sauce: Add the cooked meatballs to the sauce gently stirring to coat them. Warm through for a minute or two.
Serve: Serve the meatballs and risoni hot, sprinkled with extra freshly grated parmesan and additional chili flakes if desired.

Notes

You can cook the meatballs either by pan-frying or air-frying, depending on your preference or available equipment.
If using panko breadcrumbs, you can substitute with regular breadcrumbs, but panko will provide a lighter texture.
Semi-dried tomatoes add a nice tangy depth; if unavailable, sun-dried tomatoes rehydrated in warm water can be used.
Adjust chili flakes to taste if you prefer a milder or spicier dish.
The risoni can be substituted with orzo or small pasta shapes.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.