Ingredients

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

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

Step 1: In a large bowl, combine the chicken, breadcrumbs, finely diced onion, minced garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Mix gently with your hands until just combined.

Step 2: Roll the mixture into roughly 12 meatballs, about a little smaller than a golf ball. Wet your hands with tap water if the mixture feels sticky.

Step 3: To cook the meatballs, choose your method:

Oven bake: Preheat oven to 220°C (425°F) (200°C fan-forced). Line a baking tray with parchment paper. Place meatballs apart, spray with olive oil, bake 10 minutes. Then turn grill to high and grill for 3–4 minutes until edges brown.
Pan-fry: Heat 1 tbsp olive oil in a large non-stick pan. Cook meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Set aside.
Air fry: Preheat air fryer to 200°C (400°F). Spray basket with olive oil. Place meatballs spaced apart, spray tops with olive oil spray, air fry 6–8 minutes until browned and cooked through.

Step 4: Heat 2 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add diced onion and garlic, cook for 2–3 minutes until softened.

Step 5: Add semi-dried tomatoes and red wine vinegar. Stir and cook for 30 seconds until most liquid evaporates.

Step 6: Stir in tomato paste and cook for 1–2 minutes.

Step 7: Add chicken stock, risoni, cream, oregano, chilli flakes if using, and black pepper. Cook, stirring regularly, for 5 minutes.

Step 8: Add water and cook, stirring regularly, for another 5 minutes or until risoni is tender.

Step 9: Turn off heat. Add fresh baby spinach and parmesan, stirring until spinach wilts.

Step 10: Add cooked meatballs to the sauce and gently stir to coat them evenly.

Step 11: Serve immediately, topped with extra parmesan and chilli flakes if desired.

Tips & Variations

For extra flavor, marinate the meatball mixture in the fridge for 30 minutes before cooking.

Substitute chicken with turkey or lean pork if preferred.

Use gluten-free breadcrumbs to make this dish gluten-free.

Add fresh herbs like basil or parsley to the sauce for a fresh twist.

If risoni thickens too much, stir in a little extra chicken stock or water while cooking.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance and keep them refrigerated. Cook them fresh just before serving for the best texture and flavor.