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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/marry-me-chicken-meatballs-with-risoni-orzo-recipe/