Chicken meatballs with tomato risoni
(at time of publication)
- 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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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)
Total fat 7g
–Saturated fat 1g
Dietary fibre 5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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