These juicy chicken meatballs are simmered in a flavorful tomato sauce, served with tender risoni pasta, and finished with a creamy parmesan sauce.

Scale

500 g (1 lb 2 oz) minced (ground) chicken

1 1/2 cups (90 g) panko breadcrumbs

1 small brown onion, finely diced

1 tbsp freshly minced garlic

1 egg

1/2 cup (50 g) freshly grated parmesan

2 tbsp milk

1 tsp sweet paprika

1 tsp dried oregano

1/2 tsp salt

1/2 tsp freshly cracked black pepper

Olive oil spray or 1 tbsp olive oil

2 tbsp olive oil

1 brown onion, diced

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)

1/2 cup (125 ml) thickened (heavy) cream

1 tsp dried oregano

1/2 tsp chilli (red pepper) flakes, plus extra to serve (optional)

1/2 tsp freshly cracked black pepper

1/2 cup (125 ml) water

2 cups (100 g) fresh baby spinach

1/2 cup (50 g) freshly grated parmesan, plus extra to serve

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Make the Meatballs: In a large bowl, mix together the ground chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper until just combined. Roll into small balls.
Heat a large skillet or deep sauté pan over medium heat and spray with olive oil or add 1 tbsp olive oil. Sear meatballs in batches until golden brown on all sides (they don’t need to be cooked through yet). Remove and set aside.
Prepare the Sauce: In the same pan, add 2 tbsp olive oil. Sauté diced onion until soft. Stir in sun-dried tomatoes, red wine vinegar, and tomato paste; cook for 2 minutes.
Add chicken stock, risoni, oregano, chili flakes, black pepper, and water. Stir to combine.
Return meatballs to the pan. Cover and simmer on medium-low for 15–20 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through.
Stir in the cream, baby spinach, and parmesan. Cook for another 2–3 minutes until spinach is wilted and sauce is creamy.
Garnish with extra chili flakes and parmesan before serving.

– For a lighter version, you can use ground turkey instead of chicken.

– Add a sprinkle of fresh basil or parsley for a pop of color and flavor.