

Chicken meatballs with tomato risoni
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
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Instructions
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.
Nutrition Info (per serve)
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Calories 473 cal
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Kilojoules 1980 kJ
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Protein 41 g
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Total fat 7 g
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Saturated fat 1 g
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Carbohydrates 60 g
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Sugar 11 g
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Dietary fibre 5 g
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Sodium 710 mg
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Calcium 120 mg
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Iron 4.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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