Description
Savor the flavorful and comforting Marry Me Chicken Meatballs served with tender risoni (orzo pasta) in a rich, creamy tomato sauce. This recipe combines juicy, herb-infused chicken meatballs with a luscious sauce, paired perfectly with buttery risoni for a delightful one-pan meal that’s ideal for family dinners or special occasions.
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
For the Risoni (Orzo)
- 1 cup risoni (orzo) pasta
- 2 tablespoons butter
- 2 cups chicken broth
- Salt, to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix everything well using your hands or a spoon until all ingredients are evenly incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and set them aside on a plate.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 4-5 minutes per side or until they are golden brown and cooked through. Remove the meatballs from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Sauce: Pour in the crushed tomatoes and stir well. Let the sauce simmer gently for about 5 minutes to thicken slightly. Then, stir in the heavy cream and red pepper flakes if using. Season with salt and pepper to taste. Allow the sauce to simmer for an additional 3 minutes until creamy and well blended.
- Cook the Risoni: In a separate saucepan, bring the chicken broth to a boil. Add the risoni pasta and a pinch of salt. Cook until the risoni is al dente, about 8-10 minutes. Drain and stir in the butter until melted and pasta is glossy and flavorful.
- Combine Meatballs and Sauce: Return the meatballs to the skillet with the sauce. Gently stir to coat the meatballs evenly. Simmer together for another 3 minutes to allow flavors to meld and the meatballs to warm through.
- Serve: Spoon the buttery risoni onto plates, top with the Marry Me chicken meatballs and sauce, and garnish with fresh chopped basil for a beautiful and delicious presentation.
Notes
- For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative.
- Breadcrumbs can be replaced with gluten-free breadcrumbs if needed for dietary preferences.
- To add extra flavor, consider mixing some sun-dried tomatoes into the sauce.
- Ensure meatballs are cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Risoni can be toasted in butter before adding broth to enhance its nutty flavor.
