If you’re looking for the ultimate comfort food that feels downright special, you’ll love this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe. Each juicy, herby meatball nestles right into a bed of tender risoni, all cloaked in a velvety tomato sauce with a whisper of cream — it’s the kind of meal that brings everyone back to the table. Whether you’re cooking for your family or a hungry group of friends, this dish strikes that perfect balance between hearty and elegant. Loaded with bold flavors, clever textures, and rich aromas, it’s destined to become a favorite in your kitchen, just as it is in mine!
Ingredients You’ll Need
Gathering everything for this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe couldn’t be simpler, but each ingredient shines on its own and plays a key role in the final dish. Let’s walk through the stars of the show — you’ll want to appreciate how each one brings either a pop of freshness, a creamy touch, or a deeply satisfying savoriness.
- Ground Chicken: Lean but flavorful, this forms the perfect base for delicate, juicy meatballs.
- Breadcrumbs: These give the meatballs structure and keep them wonderfully tender.
- Egg: Acts as the binding agent so your meatballs hold together beautifully.
- Garlic (minced): Adds robust flavor to both the meatballs and the sauce.
- Grated Parmesan Cheese: Delivers salty, nutty complexity inside the meatballs and in the sauce at the end.
- Chopped Parsley: Brings bright herbal notes that lift the whole dish.
- Dried Oregano: A classic Mediterranean seasoning; don’t skip it for that traditional touch.
- Salt & Black Pepper: Essential for seasoning every element thoroughly.
- Olive Oil: Used for browning the meatballs and building a flavorful base for the sauce.
- Onion (finely chopped): Adds a subtle sweetness to the creamy tomato sauce.
- Crushed Tomatoes: The heart of the sauce, giving the whole dish its classic Italian character.
- Chicken Broth: Adds savory depth and keeps everything moist while simmering.
- Heavy Cream: This luxurious ingredient is what gives the sauce its signature silkiness.
- Sugar: Just a pinch to balance the acidity of the tomatoes.
- Dried Basil: Rounds out the sauce with sweet, aromatic undertones.
- Risoni (Orzo): These tiny pasta grains soak up all that saucy goodness as they cook right in the pan.
- Fresh Parsley or Basil (optional): Scattered on top, they add freshness and vibrant color for a picture-perfect finish.
How to Make Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Step 1: Mix and Shape the Meatballs
Begin by combining all the meatball ingredients: ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, oregano, salt, and pepper in a large bowl. Don’t overmix — you just want everything to come together so the meatballs stay light. Using your hands or a small scoop, form the mixture into small balls about 1 to 1 1/2 inches wide. These bite-sized gems cook evenly and soak up more of the delicious sauce later.
Step 2: Brown the Meatballs
Heat a splash of olive oil in a deep skillet over medium heat. Arrange the meatballs in the hot pan and let them sear, turning occasionally, for about 6 to 8 minutes. The goal is to get them golden brown on all sides, locking in their juices. Once browned, carefully transfer the meatballs to a plate — they’ll finish cooking in the sauce soon!
Step 3: Build the Creamy Tomato Sauce
In the same skillet, add another drizzle of olive oil and sauté the onion and garlic for 2 to 3 minutes until they’re soft and fragrant. Stir in the crushed tomatoes, chicken broth, heavy cream, sugar, salt, pepper, and basil, combining everything into a luscious, rosy-colored sauce. This mixture simmers into the most craveable base for the chicken meatballs with risoni in creamy tomato sauce recipe.
Step 4: Cook the Risoni and Simmer Together
Pour in the uncooked risoni and stir gently to ensure every grain is bathed in sauce. Nestle the browned meatballs back into the pan, making sure they’re partly submerged in the bubbling tomato goodness. Cover, reduce the heat, and let it all simmer gently for 12 to 15 minutes. Stir once or twice as needed — the risoni absorbs all those flavors and cooks right alongside your meatballs, making this a true one-pan wonder.
Step 5: Add Finishing Touches
Once the risoni is tender and the meatballs are cooked through, remove the skillet from the heat. Stir in extra Parmesan for added richness and taste. Now’s the time to scatter fresh parsley or basil over the top if you want a touch of color and zing. Serve straight from the skillet for maximum coziness!
How to Serve Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan is an absolute must at the table. Don’t be shy about finishing with a handful of chopped parsley or torn basil leaves either; these bring a fresh pop of green and tie all those Italian-inspired flavors together. For a finishing drizzle, a light stream of good extra virgin olive oil just before serving makes every bite shine.
Side Dishes
While the Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe is a whole meal on its own, I love pairing it with a crisp green salad or some simple roasted veggies for a little extra color and crunch. Warm crusty bread or toasted garlic bread on the side is perfect for swooping up every last bit of that amazing sauce.
Creative Ways to Present
Try serving the dish family-style straight from the skillet for a rustic, comforting vibe that encourages everyone to dig in. For guests, you can plate individual portions in wide, shallow bowls for an elegant dinner-party look, or spoon the meatballs and risoni into ramekins for cute, single-serve presentations at a casual buffet.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers of your Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe can be kept in an airtight container in the refrigerator for up to 3 days. The risoni may soak up a bit more sauce, but the flavors only get better as they mingle in the fridge.
Freezing
To freeze, let everything cool completely. Transfer the meatballs and risoni (with sauce) into freezer-safe containers or bags. Freeze for up to 2 months; labeling with the date helps you keep track. For best results, freeze in individual portions for easy thawing later.
Reheating
Reheat leftovers gently in a covered pan over low heat, adding a splash of chicken broth or water to loosen things up as needed. Alternatively, microwave individual servings with an extra spoonful of liquid until heated through. If frozen, thaw overnight in the refrigerator before reheating for the best texture.
FAQs
Can I use a different type Main Course
Absolutely! While this recipe shines with ground chicken, you can easily substitute ground turkey for a similar flavor, or use ground pork or beef for a richer twist. Just note that fattier meats may make the sauce a bit more decadent.
What’s the difference between risoni and orzo?
Great question! Risoni and orzo are essentially the same pasta shape: small, rice-like grains that cook quickly and hold onto sauce beautifully. Both will work perfectly in the Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe.
Can I make this dish dairy-free?
Yes! Swap the heavy cream for coconut cream and leave out the Parmesan, or use your favorite plant-based cheese alternative. The sauce will still turn out creamy and delicious, with a subtle hint of coconut.
How can I add more veggies?
Toss in a couple handfuls of baby spinach, diced zucchini, or even shredded carrots along with the risoni for extra nutrition and vibrant color. Just be sure the veggies are cut small so they cook through as the dish simmers.
Is this recipe kid-friendly?
Definitely! The mild, creamy tomato sauce and tender meatballs in this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe are always a hit with kids. You can even shape mini meatballs for little hands — just adjust the cooking time as needed.
Final Thoughts
If you love simple, soul-satisfying meals, you owe it to yourself to give this Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe a try. The result is a cozy, crowd-pleasing dish that will win over tastebuds young and old. Trust me, one bite and it’ll earn a spot in your regular dinner rotation!
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Chicken Meatballs with Risoni in Creamy Tomato Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful meal with these Chicken Meatballs with Risoni in Creamy Tomato Sauce. Tender chicken meatballs are simmered in a rich and creamy tomato sauce, served with orzo pasta, and garnished with Parmesan cheese. A satisfying one-pan dinner that the whole family will love!
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
For the sauce and risoni:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/2 small onion (finely chopped)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 cup risoni (orzo)
- 1/4 cup grated Parmesan cheese
- fresh parsley or basil for garnish (optional)
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, oregano, salt, and pepper. Form into small meatballs.
- Brown the meatballs: Cook meatballs in olive oil until browned. Set aside.
- Prepare the sauce: In the same skillet, sauté garlic and onion. Add tomatoes, broth, cream, sugar, salt, pepper, and basil. Simmer.
- Cook the risoni: Add uncooked risoni to the sauce. Return meatballs, cover, and simmer until risoni is tender.
- Finish and serve: Stir in Parmesan cheese. Garnish with parsley or basil.
Notes
- You can use ground turkey instead of chicken.
- Add spinach or chopped zucchini for extra vegetables.
- For a dairy-free option, use coconut cream in place of heavy cream and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg
