Marry Me Chicken Meatballs with Risoni Recipe
When you’re craving a dish that’s rich, creamy, and full of comforting flavors, look no further than my absolute favorite: the Marry Me Chicken Meatballs with Risoni Recipe. Imagine juicy chicken meatballs, golden and tender, nestled in a velvety sauce with sun-dried tomatoes, Parmesan, and plenty of fresh spinach, all tossed with perfectly cooked risoni. It’s a one-pan wonder that feels both elegant and cozy, making it a dinner you’ll want to share with someone special (or just treat yourself!).
Ingredients You’ll Need
Every component in this dish truly counts! The Marry Me Chicken Meatballs with Risoni Recipe shines because each ingredient brings something unique, from savory depth and irresistible creaminess to that pop of color that just makes the plate sing.
- Ground chicken: Lean and mild, it soaks up all the luscious flavors of the sauce and spices.
- Bread crumbs: These keep the meatballs moist and tender without falling apart.
- Parmesan cheese (for meatballs): Adds rich, salty depth right into the meatballs themselves.
- Egg: Binds everything together for perfectly shaped bites.
- Garlic (in meatballs): Freshly minced for a punch of aromatic flavor.
- Italian seasoning: A blend of herbs that brings classic Italian vibes to every bite.
- Salt: Essential for seasoning and bringing out the best in every ingredient.
- Black pepper: Lends a subtle heat that balances out the creaminess.
- Olive oil: For searing the meatballs to a golden perfection.
- Unsalted butter: Adds a rich, silky finish to the sauce.
- Garlic (for sauce): Layers in more flavor and fragrance.
- Red pepper flakes: Brings a gentle warmth that complements the creamy sauce.
- Chicken broth: Forms the savory backbone of the sauce.
- Heavy cream: The secret to that luscious, dreamy texture.
- Sun-dried tomatoes: A sweet-tart burst that infuses the sauce with color and tang.
- Parmesan cheese (for sauce): Melts in for extra richness and a slightly nutty finish.
- Dried oregano: A touch more herbaceous goodness in the sauce.
- Paprika: Gives a warm hue and mild smokiness.
- Risoni (orzo pasta): This tiny pasta cooks right in the sauce, absorbing all the amazing flavors.
- Baby spinach: Wilts into the dish for freshness and color.
- Fresh basil: A bright, aromatic finish that brings everything together.
How to Make Marry Me Chicken Meatballs with Risoni Recipe
Step 1: Mix and Shape the Meatballs
Start by grabbing a large mixing bowl and combining the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Use your hands or a spatula to mix gently—you want everything just combined so the meatballs stay light and tender. Roll the mixture into roughly 1-inch balls; you should get about 16 adorable meatballs ready for their flavor bath.
Step 2: Sear the Meatballs
Heat the olive oil in a large, deep skillet over medium heat. Once shimmering, add your meatballs in a single layer. Let them sear for 6 to 8 minutes, turning occasionally, until they’re golden brown on the outside and nearly cooked through. Searing locks in their juices and adds that irresistible crust. Once done, transfer them to a plate and set aside.
Step 3: Build the Creamy Sun-Dried Tomato Sauce
In the same skillet, lower the heat and add the butter. As it melts, toss in the minced garlic and a sprinkle of red pepper flakes. Let them sizzle for about a minute, just until fragrant—be careful not to brown the garlic. Stir in the chicken broth, heavy cream, chopped sun-dried tomatoes, more Parmesan, dried oregano, and a hint of paprika. Let the mixture come to a gentle simmer; you’ll see the sauce start to thicken and smell absolutely amazing.
Step 4: Cook the Risoni Right in the Sauce
Pour the risoni (orzo) straight into the simmering sauce. Give everything a good stir so the pasta doesn’t stick. Let it cook for 10 to 12 minutes, stirring often. The risoni will soak up all that creamy, savory goodness and turn beautifully al dente while the sauce thickens to perfection.
Step 5: Return the Meatballs and Finish with Spinach
Gently nestle the seared meatballs back into the skillet with the risoni and sauce. Let everything simmer together for another 5 minutes, ensuring those meatballs are fully cooked through and infused with flavor. Just before serving, toss in the baby spinach and stir until it wilts, adding a burst of green and a fresh finish.
Step 6: Garnish and Serve
Turn off the heat and shower the whole skillet with chopped fresh basil. The herbs will release their fragrance and make the Marry Me Chicken Meatballs with Risoni Recipe look as beautiful as it tastes. Serve straight from the skillet for that cozy, family-style feel!
How to Serve Marry Me Chicken Meatballs with Risoni Recipe
Garnishes
Go big on the finishing touches! Sprinkle extra grated Parmesan and a handful of fresh basil over the top for a pop of color and a final layer of flavor. A few extra red pepper flakes add a subtle kick if you like things spicy. For a restaurant-worthy presentation, a drizzle of high-quality olive oil just before serving makes the dish glisten.
Side Dishes
While the Marry Me Chicken Meatballs with Risoni Recipe is a satisfying meal all on its own, you can pair it with a crisp green salad tossed in a zesty vinaigrette for contrast. Warm, crusty bread is perfect for dunking in the creamy sauce, and roasted asparagus or broccolini brings an extra veggie boost to the table.
Creative Ways to Present
Serve the dish family-style in the skillet for a cozy, rustic feel, or plate individual portions in shallow bowls so the sauce pools invitingly around the meatballs. For a special occasion, try making mini meatballs and serve them as appetizer bites on toothpicks, each nestled on a spoonful of risoni—guests will swoon!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Marry Me Chicken Meatballs with Risoni Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making tomorrow’s lunch or dinner even more delicious.
Freezing
If you want to freeze the dish, let everything cool completely first. Portion the meatballs and risoni into freezer-safe containers. Freeze for up to 2 months for best taste and texture. Thaw in the fridge overnight before reheating for a speedy, comforting meal.
Reheating
To reheat, transfer the desired portion to a skillet or saucepan and warm gently over medium-low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. You can also microwave individual servings—just cover and heat in 30-second bursts, stirring in between, until hot all the way through.
FAQs
Can I substitute ground turkey for chicken?
Absolutely! Ground turkey works beautifully in the Marry Me Chicken Meatballs with Risoni Recipe and will give you a similar tender, juicy result. Just make sure to use turkey with a bit of fat for the best flavor and texture.
What is risoni, and can I use another pasta?
Risoni, also known as orzo, is a small, rice-shaped pasta that cooks quickly and absorbs the sauce’s flavors. If you can’t find it, you can swap in any small pasta shape like ditalini or even cooked rice in a pinch.
Is there a dairy-free alternative to heavy cream?
You can use full-fat coconut milk or a rich, unsweetened plant-based creamer in place of the heavy cream. The sauce will be slightly different in flavor but still deliciously creamy!
Can I make this dish gluten-free?
Yes! Simply use gluten-free breadcrumbs for the meatballs and substitute the risoni with your favorite gluten-free small pasta or rice. Double-check that your sun-dried tomatoes and broth are gluten-free as well.
How spicy is this recipe?
The heat level is pretty mild, thanks to just a pinch of red pepper flakes. If you love extra spice, add more flakes to the sauce or even a diced fresh chili for a bolder kick.
Final Thoughts
I can’t say enough good things about this Marry Me Chicken Meatballs with Risoni Recipe—it’s comforting, full of flavor, and guaranteed to turn an ordinary night into something unforgettable. If you’ve been searching for a dish that’s easy enough for weeknights but special enough for guests, give this one a try. You’ll fall in love with every creamy, herby bite!
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Marry Me Chicken Meatballs with Risoni Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Marry Me Chicken Meatballs with Risoni recipe features tender chicken meatballs simmered in a creamy sun-dried tomato sauce with tender risoni pasta and fresh spinach, creating a rich, comforting, and flavorful Italian-American one-pot meal perfect for a cozy dinner.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
For the Sauce and Pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 cup risoni (orzo pasta)
- 2 cups baby spinach
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid overworking the meat, then shape the mixture into 1-inch meatballs, ensuring uniform size for even cooking.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for about 6 to 8 minutes, turning occasionally. They should be golden brown and nearly cooked through. Remove the meatballs from the skillet and set aside.
- Sauté aromatics: In the same skillet, melt the unsalted butter. Add minced garlic and red pepper flakes and sauté for about 1 minute until fragrant but not browned, releasing their flavors into the butter.
- Make the sauce: Stir in chicken broth, heavy cream, chopped sun-dried tomatoes, Parmesan cheese, dried oregano, and paprika. Bring the mixture to a gentle simmer, stirring occasionally to combine all ingredients and melt the cheese into the creamy sauce.
- Cook the risoni: Add the risoni to the sauce in the skillet. Cook uncovered for 10 to 12 minutes, stirring often to prevent sticking, until the pasta is tender and the sauce has thickened to a creamy consistency.
- Return meatballs and finish cooking: Gently nestle the seared meatballs back into the skillet with the sauce and risoni. Simmer for another 5 minutes so the meatballs fully cook through and absorb some sauce flavor.
- Add greens and garnish: Stir in the baby spinach leaves and cook until just wilted to retain their bright color and nutrients. Remove from heat and garnish with freshly chopped basil before serving hot.
Notes
- For extra depth of flavor, add a splash of white wine when deglazing the pan before adding the chicken broth and cream.
- This dish is rich and hearty, making it perfect for a cozy and satisfying dinner.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- If preferred, swap risoni for small pasta shapes like orzo or couscous.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 5 g
- Sodium: 930 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg
