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
Scale
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
