Chicken Meatballs with Risoni Recipe

Looking for an easy Chicken Meatballs with Risoni recipe? Learn how to make Chicken Meatballs with Risoni using healthy ingredients.


Submitted by kathryn333

Makes 8 servings



One serving is two meatballs and an equal portion (approx 100g) of the pasta. The meatballs can be prepared then frozen for cooking at a later date. It can also be served on it's own or with seasonal veggies. NOTE:- the only ingredient not recognised is the bay leaf. Also, the calories are not necessarily as high as they appear when you consider that not all the milk or olive oil is present in the finished meal and some items are not being identified correctly e.g. butter comes up as salted but the listed ingredient is reduced salt...ENJOY!

Recipe Ingredients for Chicken Meatballs with Risoni

4 cups (140g/4 slices sour dough) bread
1 cup (no fat) milk
120 g brown onion, finely diced
2 garlic cloves, finely diced
1 1/2 tbsp fresh rosemary, chopped
1 tbsp olive oil
600 g skinless chicken thigh, diced
1 large egg
130 g parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
90 g pine nuts, toasted
2 cups (continental) parsley, chopped
2 tbsp olive oil
1 litre water
90 g (2 lemons) lemon juice
2 tbsp lemon peel, zest only
14 g bay leaves (approx 2-3 dried or 1 large fresh leaf)
300 g (risoni or rice shaped) pasta
1 tbsp (reduced salt) butter

Recipe Directions for Chicken Meatballs with Risoni

  1. Pour milk over bread in a medium bowl and leave to soak for a short time.

  2. Dice onion and garlic then strip one large sprig of rosemary and chop.

  3. Cook onion, garlic and rosemary in olive oil in a large frypan until golden then set aside to cool.

  4. While onion mix is cooking, squeeze milk out of the sour dough and place in food processor along with the chicken and blitz together for approximately 3 minutes.

  5. Add egg, parmesan, salt, pepper and cooled onion mix to the processor and blitz for 30 seconds.

  6. Transfer mixture from the processor to a large bowl then add pine nuts and parsley and mix through by hand.

  7. Divide mixture into 16 portions and using your hands, roll each portion into balls...TIP - lightly coat your hands in oil to avoid the mixture sticking to your hands.

  8. AT THIS POINT, either freeze the meatballs for cooking at a later date or continue with the cooking process. To freeze, you can line a tray with baking paper then cover and freeze or place each meatball in a small freezer bag. Avoid crushing them while freezing initially.

  9. Brown meatballs (turning once) in olive oil on hight heat in a large frypan until golden brown then set aside.

  10. Sop excess olive oil from the frypan with paper towels then return the meatballs to the frypan.

  11. Add the water, lemon juice, lemon zest and bay leaf to the frypan then bring to the boil and simmer for 8-10 minutes until the meatballs are cooked through and the sauce has reduced.

  12. While the meatballs and sauce are simmering, add the risoni pasta to boiling water and cook for 6 minutes.

  13. Drain the risoni pasta and add to the meatballs and sauce along with the butter in the frypan then cook through.

  14. Serve sprinkled with extra grated parmesan if desired.

Categories

Chicken, Pasta, Main Dish, Advance, Fry, Simmer

Nutrition Facts
Serving Size 374.3g
Amount Per Serving
Calories
549
Calories from Fat
248
% Daily Value*
Total Fat
27.5g
42%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
141mg
47%
Sodium
635mg
26%
Potassium
553mg
16%
Total Carbohydrates
38.6g
13%
Dietary Fiber
2.5g
10%
Sugars
4.0g
Protein
37.8g
Vitamin A 33% Vitamin C 49%
Calcium 32% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
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