Marry Me Chicken Meatballs with Risoni (Orzo) Recipe

Introduction

Marry Me Chicken Meatballs with Risoni (Orzo) is a comforting and delicious dish perfect for weeknight dinners or special occasions. Tender chicken meatballs are baked or cooked to perfection and served in a creamy, flavorful tomato sauce with risoni pasta. This recipe is sure to become a family favorite.

Ingredients

• 500 g minced (ground) 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 or 1 tbsp olive oil (for cooking)
• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 135 g semi-dried (sun-blushed) tomatoes, drained and chopped
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste
• 500 ml chicken stock
• 200 g risoni (orzo)
• 125 ml thickened (whipping/heavy) cream
• 1 tsp dried oregano
• ½ tsp chilli (red pepper) 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

Instructions

1. Step 1: Make the meatballs. In a large bowl, combine the chicken, panko breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Use your hands to mix gently until just combined.
2. Step 2: Shape the meatballs by taking a heaped tablespoon of the mixture and rolling it into a ball slightly smaller than a golf ball. Wet your hands if the mixture feels sticky. You should have about 12 meatballs.
3. Step 3: To oven bake, preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Line a baking tray with parchment paper and place the meatballs spaced apart. Spray generously with olive oil. Bake for 10 minutes, then turn the grill (broiler) on high and cook for another 3–4 minutes until edges are slightly browned.
4. Step 4: To pan-fry, heat 1 tablespoon olive oil in a large non-stick deep frying pan over medium heat. Cook the meatballs for 8–10 minutes until browned and cooked through. Remove and set aside.
5. Step 5: To air fry, preheat the air fryer to 200°C (400°F). Spray the basket with olive oil. Place the meatballs without touching and spray them with olive oil spray. Cook for 6–8 minutes until browned and cooked through, cooking in batches if necessary.
6. Step 6: Make the risoni sauce. Heat 2 tablespoons olive oil in a large, deep frying pan over medium-high heat. Add diced onion and garlic and cook, stirring, for 2–3 minutes until softened.
7. Step 7: Add the chopped semi-dried tomatoes and red wine vinegar. Cook, stirring, for 30 seconds until most of the liquid evaporates.
8. Step 8: Stir in the tomato paste and cook for 1–2 minutes.
9. Step 9: Add the chicken stock, risoni, cream, dried oregano, chilli flakes (if using), and black pepper. Stir regularly and cook for 5 minutes.
10. Step 10: Add 125 ml water and continue cooking, stirring often, for another 5 minutes or until the risoni is tender.
11. Step 11: Turn off the heat, then stir in baby spinach and parmesan until the spinach just wilts.
12. Step 12: Add the cooked meatballs to the sauce and stir gently to coat them thoroughly.
13. Step 13: Serve immediately, garnished with extra parmesan and chilli flakes if desired.

Tips & Variations

• For extra flavor, add a handful of fresh basil or parsley to the sauce before serving.
• If you prefer a spicier dish, increase the amount of chilli flakes or add a dash of hot sauce.
• Substitute chicken with turkey mince for a similar texture and taste.
• If you don’t have risoni, small pasta shapes like ditalini or small shells work well.
• Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if it has thickened. This dish does not freeze well due to the cream in the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day ahead and refrigerate them before cooking. This saves time when making the dish fresh.

What can I use instead of semi-dried tomatoes?

If you don’t have semi-dried tomatoes, sun-dried tomatoes packed in oil are a great substitute. Just drain them well and chop before using.

Marry Me Chicken Meatballs with Risoni (Orzo) Recipe

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★★★★★

4.9 from 114 reviews

Marry Me Chicken Meatballs with Risoni is a comforting Italian-inspired dish featuring tender baked or pan-fried chicken meatballs served in a creamy, flavorful risoni (orzo) sauce enriched with sun-dried tomatoes, spinach, and parmesan. This meal perfectly balances savory spices, creamy textures, and a hint of heat for an irresistible dinner option.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 500 g minced (ground) 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 or 1 tbsp olive oil

Sauce and Risoni

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 135 g semi-dried (sun-blushed) tomatoes, drained and chopped
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste
• 500 ml chicken stock
• 200 g risoni (orzo)
• 125 ml thickened (whipping/heavy) cream
• 1 tsp dried oregano
• ½ tsp chilli (red pepper) 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

Instructions

1. Make the meatballs: Combine the minced chicken, panko breadcrumbs, finely diced small brown onion, freshly minced garlic, egg, freshly grated parmesan, milk, sweet paprika, dried oregano, sea salt flakes, and freshly cracked black pepper in a large bowl. Use your hands to gently mix until just combined, ensuring not to overwork the mixture.
2. Form meatballs: Wet your hands with tap water if needed, then take a heaped tablespoon of the mixture and roll it into balls slightly smaller than golf balls. You should have about 12 meatballs, but the count may vary depending on size.
3. Cook the meatballs: You have three options:
   • Oven baking: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced. Line a baking tray with parchment paper. Place meatballs spaced apart on the tray. Spray them generously with olive oil. Bake for 10 minutes, then switch oven to grill/broil on high and cook for a further 3–4 minutes until edges brown slightly.
   • Pan-frying: Heat 1 tablespoon olive oil in a large, deep non-stick frying pan over medium heat. Cook the meatballs for 8–10 minutes, turning to brown evenly and ensure cooked through. Remove and set aside.
   • Air frying: Preheat air fryer to 200°C (400°F). Spray basket with olive oil. Place meatballs spaced apart (cook in batches if necessary). Spray meatballs with olive oil spray and air fry for 6–8 minutes or until browned and cooked through.
4. Prepare risoni and sauce: Heat 2 tablespoons olive oil in a large, deep heavy-based frying pan over medium–high heat. Add diced brown onion and minced garlic and cook, stirring occasionally, for 2–3 minutes until softened.
5. Add tomatoes and vinegar: Stir in the chopped semi-dried tomatoes, then pour in red wine vinegar. Cook, stirring, for about 30 seconds until most moisture evaporates.
6. Add tomato paste: Mix in the tomato paste and cook for 1–2 minutes, stirring to combine and develop flavor.
7. Add liquids and seasonings: Pour in chicken stock, add risoni, thickened cream, dried oregano, chili flakes (if using), and freshly cracked black pepper. Stir well and cook for 5 minutes, stirring regularly.
8. Add water and cook risoni: Add 125 ml water and continue cooking with regular stirring for another 5 minutes until the risoni is tender and sauce is creamy.
9. Finish with spinach and parmesan: Turn off heat. Add fresh baby spinach and freshly grated parmesan cheese, stirring until the spinach wilts.
10. Combine meatballs and sauce: Gently add the cooked meatballs to the pan and stir carefully to coat them evenly with the sauce.
11. Serve: Plate the meatballs and creamy risoni immediately. Garnish with extra parmesan and chilli flakes if desired for an added kick.

Notes

• If the risoni is not tender after cooking, add a splash more water and continue cooking until desired texture is reached.
• Using olive oil spray helps achieve a nicely browned crust on the meatballs with less oil.
• For extra flavor, chill the meatball mixture for 15-30 minutes before shaping.
• Meatballs can be made ahead and refrigerated or frozen before cooking.
• Adjust chili flakes according to your preferred spice level.

Keywords: chicken meatballs, risoni, orzo, creamy sauce, Italian dinner, baked meatballs, semi-dried tomatoes, spinach, parmesan