Ingredients
Scale
CHICKEN 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
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 chilli (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
Instructions
- Make the meatballs – Combine the chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt and pepper in a large bowl. Use your hands to mix the ingredients together until just combined.
- Take 1 heaped tablespoon of the mixture at a time, and roll it into balls just a little smaller than a golfball. Wet your hands with tap water if the mixture feels too sticky. You should make roughly 12 meatballs.
- To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking (parchment) paper. Place the meatballs on the baking tray ensuring they are not touching. Spray generously with olive oil. Cook for 10 minutes. Turn the oven grill (broiler) to high and grill (broil) the meatballs for a further 3–4 minutes until slightly browned on the edges.
- To pan-fry – Add 1 tablespoon of olive oil to a large, deep, non-stick frying pan. Cook the meatballs for 8–10 minutes until browned and cooked through. Set aside.
- To air fry – Preheat the air fryer to 200°C (400°F). Spray the basket generously with olive oil. Place the meatballs into the basket so they are not touching. (Cook in batches if needed.) Spray the meatballs with the olive oil spray and cook for 6–8 minutes or until browned and cooked through.
- Make the risoni and sauce – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes or until softened.
- Add the semi-dried tomatoes, followed by the red wine vinegar. Cook, stirring, for 30 seconds until most of the liquid has evaporated.
- Add the tomato paste and cook, stirring, for 1–2 minutes.
- Add the chicken stock, risoni, cream, oregano, chilli flakes (if using) and black pepper. Cook, stirring regularly, for 5 minutes.
- Add the water and cook, stirring regularly, for an additional 5 minutes, or until the risoni is tender. (See note 1 for troubleshooting.)
- Turn the heat off, add the baby spinach and parmesan and stir until the spinach has just wilted.
- Combine the meatballs and sauce – Add the baked meatballs to the pan and stir to coat them in the sauce.
- Serve – Serve immediately with an extra sprinkle of chilli flakes (if using) and parmesan.
Notes
Note 1 – If the risoni absorbs too much liquid while sitting, just stir in a splash of warm water before serving. Want more sauce? Increase the stock by ½ cup (125 ml) for a creamier consistency.
Make Ahead
The meatballs can be mixed and rolled up to 2 days ahead, stored in the fridge in an airtight container, or frozen for up to 2 months. Thaw in the fridge overnight prior to cooking as per the recipe.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce. Not suitable to freeze (the cream-based sauce doesn’t freeze well).
Recipe source
Anna’s Marry Me Chicken Meatball Ozro recipe can be viewed here.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken, Pasta, One-Pan
- Method: Stovetop, Oven, Air Fryer
- Cuisine: Modern Comfort