If you’re craving comfort food that doesn’t skimp on flavor or ease, Chicken Meatballs with Risoni in Creamy Tomato Sauce will win your heart and your taste buds. Plump, juicy chicken meatballs nestle into a lusciously creamy tomato sauce, with tender risoni (orzo) soaking up every last bit. This Italian-inspired one-pan dinner is both cozy and elegant — perfect for a weeknight treat or impressing friends. With everyday ingredients and a straightforward method, it effortlessly brings big satisfaction to your table.
Ingredients You’ll Need
This dish truly shines because of the way simple staples are transformed into something special. Each component plays a key role, whether it’s creating flavor-packed meatballs or building up a silky, tangy sauce. Here’s what you’ll need and why each ingredient matters:
- Ground chicken: Lean and mild, perfect for meatballs that stay moist and light yet take on bold flavors.
- Onion (finely grated): Melts right into the meatballs for sweetness and juiciness with no raw crunch.
- Garlic (minced): Adds its signature warmth and depth to both the meatballs and sauce.
- Panko breadcrumbs: Give the meatballs a delicate, tender bite that won’t weigh them down.
- Grated Parmesan cheese: Lends a nutty, umami richness that seasons the entire dish.
- Egg: The mighty binder, ensuring the meatballs hold together beautifully.
- Chopped parsley: Fresh and vibrant, both inside the meatballs and as a sprinkle on top.
- Salt and pepper: Because the best recipes always need the basics done right!
- Olive oil: For searing the meatballs to golden perfection and adding a fruity note.
- Risoni (orzo): These small, rice-shaped pasta soak up all the saucy goodness.
- Tomato paste: Intensifies the tomato flavor and deepens the color of the sauce.
- Canned crushed tomatoes: The backbone of the sauce, bringing tang and body.
- Chicken broth: Expands the sauce with savory depth and keeps it light.
- Heavy cream: Swirls in luscious creaminess at the end, making the sauce dreamy.
- Dried oregano: Just a touch infuses that classic Italian aroma.
- Chili flakes (optional): For a gentle kick if you like a little heat.
- Extra Parmesan and parsley (for serving): A final flourish to make everything pop.
How to Make Chicken Meatballs with Risoni in Creamy Tomato Sauce
Step 1: Mix and Shape the Meatballs
Grab a large bowl and mix together the ground chicken, grated onion, garlic, panko, Parmesan, egg, parsley, plus plenty of salt and pepper. This combo creates meatballs that are juicy and flavorful, with just the right amount of tenderness. Form the mixture into small balls, about a tablespoon each — don’t stress about perfect shapes, rustic is good here!
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat until shimmering. Add the meatballs in a single layer (work in batches if necessary) and cook, turning now and then for even browning, until they’re golden on all sides and cooked through. This takes about 8 to 10 minutes. Once done, transfer the meatballs to a plate — they’ll finish their journey later.
Step 3: Build the Sauce Base
With those flavorful browned bits still in the skillet, add the tomato paste and stir for about a minute to let it caramelize. Then pour in the crushed tomatoes, chicken broth, oregano, and chili flakes if you like some heat. Stir well, scrape up the goodness from the pan’s bottom, and bring everything to a simmer. Already smelling great?
Step 4: Cook the Risoni
Stir the risoni into the bubbling sauce. Lower the heat, cover the skillet, and cook for 10 to 12 minutes, stirring every few minutes, until the risoni is just tender and beautifully infused with tomato flavor. If it needs a splash more broth or water, go ahead — you want it creamy, not soupy!
Step 5: Add Cream and Finish
Pour in the heavy cream and stir, watching the sauce turn luxuriously pink and silky. Gently nestle the browned meatballs back into the sauce. Let everything simmer together for another 2 to 3 minutes, so the flavors mingle and the meatballs heat through. Taste and adjust seasoning if you wish, then get ready to serve (and swoon)!
How to Serve Chicken Meatballs with Risoni in Creamy Tomato Sauce
Garnishes
A generous snowfall of extra grated Parmesan is non-negotiable in my house, along with a scatter of fresh parsley for brightness. If you love a little zing, a pinch of extra chili flakes adds fun color and spice. Even a drizzle of good olive oil at the end makes the whole dish glisten and sing.
Side Dishes
This meal is hearty enough to stand alone, but it’s hard to resist a side of crisp green salad tossed with lemony vinaigrette or quick-roasted veggies like broccolini or asparagus. Crusty bread also pairs beautifully, just in case you want to scoop every last bit of creamy tomato sauce from your plate.
Creative Ways to Present
Chicken Meatballs with Risoni in Creamy Tomato Sauce looks gorgeous when served in shallow bowls with the meatballs visible, flecks of parsley, and vibrant sauce peeking through the pasta. For a whimsical twist, try spooning portions into mini ramekins for a dinner party, or pack into jars for a comforting desk lunch—who said pasta can’t travel?
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let everything cool completely and transfer to an airtight container. The flavors deepen overnight, so tomorrow’s lunch might taste even richer! Store in the refrigerator for up to 3 days.
Freezing
You can absolutely freeze Chicken Meatballs with Risoni in Creamy Tomato Sauce, but for the best results, freeze the meatballs and sauce separately from the pasta. Portion into freezer-safe bags or containers, squeeze out air, and label. They’ll keep for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, gently warm the meatballs and sauce in a covered skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed. If you’ve frozen risoni separately, microwave or simmer until hot, combine with sauce, and enjoy everything just as creamy as day one.
FAQs
Can I use turkey instead of chicken for the meatballs?
Yes, ground turkey is an excellent swap and keeps the meatballs equally light and moist. You might want to add a touch more olive oil if your turkey is extra lean, just to keep that tender texture.
What’s the best way to make this dish gluten free?
Simple! Use gluten-free panko (or crushed rice crackers) for the meatballs and swap in gluten-free orzo or small pasta for the risoni. The results are just as comforting and delicious, with no compromise.
Can I add more vegetables?
Definitely — this dish is flexible! Stir in a handful of chopped spinach, zucchini, or bell peppers when you add the risoni. It’s a tasty way to boost color, flavor, and nutrients without much extra effort.
Is this recipe kid-friendly?
Absolutely. The chicken meatballs are mild and the creamy tomato sauce is usually a huge hit with kids. If you’re making it for little ones, you can easily skip the chili flakes for a gentle, crowd-pleasing dinner.
Does this work as a make-ahead meal?
Chicken Meatballs with Risoni in Creamy Tomato Sauce is fantastic for making ahead. Prepare everything a day in advance, then gently reheat before serving. The flavors only get better with a little time.
Final Thoughts
There’s something magic about a bowl of Chicken Meatballs with Risoni in Creamy Tomato Sauce: comforting, rich, and full of heart. I hope you’ll try this recipe and share it with the people you love — because cozy, creamy pasta with tender meatballs never goes out of style!
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Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Non-Vegetarian
Description
These Chicken Meatballs with Risoni in Creamy Tomato Sauce are a delicious and comforting one-pan meal. Tender chicken meatballs are simmered in a creamy tomato sauce with orzo pasta, creating a satisfying dish perfect for any night of the week.
Ingredients
- 500g ground chicken
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup risoni (orzo)
- 1 tablespoon tomato paste
- 400g canned crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional)
- Extra grated Parmesan and parsley for serving
For the Meatballs:
For the Sauce:
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, grated onion, garlic, breadcrumbs, Parmesan, egg, parsley, salt, and pepper. Shape into small meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil until cooked through. Set aside.
- Make the Sauce: In the same skillet, cook tomato paste, add crushed tomatoes, broth, oregano, and chili flakes. Simmer, then add risoni. Cook until tender.
- Finish the Dish: Stir in heavy cream, return meatballs to the skillet, and simmer to heat through. Serve topped with Parmesan and parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute turkey for chicken.
- Add spinach or chopped zucchini for extra vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 6g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
