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Chicken meatballs with tomato risoni

Try these low calorie chicken meatballs - it's an absolute winner the whole family will enjoy!

  • Time to make: 50 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 500g lean chicken mince
    • ½ cup fresh wholemeal breadcrumbs
    • 3 spring onions, finely chopped
    • 1 fresh red chilli, finely chopped (optional)
    • 2 cloves garlic, crushed
    • olive spray oil
    • 1 large red onion, finely chopped
    • 1 ¼ cups risoni (rice-shaped pasta)
    • 2 cups reduced-salt chicken or vegetable stock
    • 400g can diced tomatoes
    • ⅓ cup tomato paste
    • ½ cup coarsely chopped flat-leaf parsley
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Combine chicken, breadcrumbs, spring onions, chilli and half the garlic in a bowl. Season with pepper. Roll tablespoon quantities of mixture into balls.

    2 Place a medium heavy-based saucepan over medium heat. Spray meatballs with oil. Add half the meatballs to pan and cook, turning occasionally, for 2-3 minutes, until browned. Transfer to a plate. Repeat with remaining meatballs, then set meatballs aside.

    3 Add red onion to pan and cook, stirring, for 2 minutes. Stir in risoni and cook for a further minute or until well combined. Pour over combined remaining garlic, stock, tomatoes and tomato paste. Bring to the boil.

    4 Reduce heat to low. Arrange meatballs over pasta. Cover with a lid and simmer for about 25 minutes, until pasta is tender and meatballs cooked through. Stir in parsley just before serving.

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