Combine chicken, breadcrumbs, spring onions, chilli
and half the garlic in a bowl. Season with pepper.
Roll tablespoon quantities of mixture into balls.
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.
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.
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.
Originally Submitted
6/7/2011
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