Pork Meatballs with Creamy Tomato Risoni

Juicy oven baked pork meatballs served with creamy tomato risoni, spinach and parmesan is a fast and flavoursome family dinner!

Taking just 10 minutes to prepare, have this no-fuss meal on the table in just over 30 minutes!

Oven-baked pork meatballs with creamy tomato risoni that's flavoured with sun-dried tomatoes and baby spinach is an easy kid-friendly dinner that is guaranteed to be met with big smiles from all the family!

In my house, pasta recipes are always popular. So combining baked meatballs AND pasta in one dish is that perfect combination, and just like my spaghetti bolognese, everyone comes back for seconds!

If your family love meatballs too, then be sure to check out my oven baked chicken parma meatballs, Italian pork sausage meatballs and Asian turkey meatballs, all of which are delicious, no-fuss, kid approved dinners!

Why You're Going To Love This Recipe

Pork meatballs with creamy tomato risoni makes a hearty meal to feed a family, and tastes sensational too!

• Easy recipe - taking just 10 minutes to prepare, this no-fuss dinner is SO easy to make!
• Baked meatballs, not fried - so less oil or fat required!
• Family friendly - these meatballs are always popular with both young kids and adults alike, and the creamy risoni is totally satisfying to feed a hungry family.
• Comfort food - the combination of juicy meatballs and creamy risoni are comfort food at its very best.
• Freezer friendly - for quick and easy lunches, freeze portions in individual containers, defrost in the fridge overnight and reheat thoroughly before serving.

What You Need

This meatball risoni recipe is made from basic ingredients. Don't be put off by the long list!! Most ingredients are used in both the meatballs AND the risoni, and all of them are easy to find at the supermarket - that's if you don't already have them in your pantry or fridge!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Pork Meatball Ingredients

• Pork mince - also known as ground pork.
• Panko crumbs - often used for crunchy coatings like on these baked chicken tenderloins, panko crumbs are Asian breadcrumbs that are readily available at the supermarket.
• Ground paprika - also known as Hungarian paprika or sweet paprika.
• Parmesan cheese - I recommend buying a block of parmesan and grating it yourself.
• Parsley - you can use either fresh parsley or dried parsley in these meatballs. If using dried parsley, use one teaspoon.
• Salt and pepper - to season.
• Butter - I recommend using unsalted butter as the sun-dried tomatoes are salty.
• Brown onion - or yellow onion.
• Garlic - freshly crushed garlic or jarred minced garlic.
• Sun-dried tomatoes - use the ones in oil. You can find these in jars or at the deli-section of the supermarket.

Creamy Tomato Risoni Ingredients

• Olive oil.
• Brown onion - or yellow onion.
• Garlic - as with the meatballs either fresh garlic, crushed, or jarred minced garlic are both fine to use.
• Sun-dried tomatoes - same as with the meatballs, I suggest using sun-dried tomatoes in oil.
• Ground paprika - also known as Hungarian paprika or sweet paprika. Don't used smoked paprika.
• Risoni pasta - also known as orzo.
• White wine - I recommend using a dry white wine, not a not sweet white wine, for this recipe.
• Tomato paste - adds a rich tomato flavour to the risoni.
• Chicken stock liquid - or use vegetable stock.
• Cream - either thickened cream, heavy cream or cooking cream.
• Baby spinach - or use regular spinach and thinly slice it.
• Parmesan cheese - preferably grate your own fresh parmesan cheese for the best flavour.
• Lemon juice - fresh lemon juice, if possible.
• Salt and pepper - to season the risoni.

Equipment Required

You don't need any fancy equipment to make pork meatballs with creamy tomato risoni. It all comes together so well, and you only need:

• Bowl - for combining the meatball ingredients.
• Baking tray - for baking the meatballs on.
• Large frying pan - for cooking the creamy tomato risoni in.
• Stove top and oven - I use a fan forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions 

Have these baked meatballs prepped in just minutes, then leave to bake in the oven as you make the flavour-packed risoni. Combine the two, and dinner is ready to be served!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Prepare The Meatballs

Preheat the oven. Line a large flat baking tray with baking paper and set aside. 

Place the pork mince, panko crumbs, paprika, parmesan, parsley, salt and pepper into a large bowl. Set aside.

Heat the butter in a frying pan. Add the diced onion and cook until softened. Once the onion is cooked, add the garlic and finely chopped sun-dried tomatoes and saute for 30 seconds.

Add the cooked onion/garlic mixture to the bowl of pork mince. Mix ingredients until thoroughly combined. 

Take scoops of the meatball mixture (approximately 1 tablespoon of mixture) and roll into meatballs. You should end up with between 20 and 30 meatballs.

Place the meatballs onto the paper lined baking tray. Spray the meatballs with cooking oil and bake in the preheated oven until cooked through. While the meatballs are baking, cook the risoni.

Step 2 - Prepare The Creamy Risoni

Place the diced onion into the frying pan with the olive oil and cook until softened. Add the garlic, chopped sun-dried tomatoes and paprika and cook for a few seconds.

Add the risoni and stir well, ensuring all the pasta is coated in the garlic and sun-dried tomato flavoured oil.

Pour in the white wine. Stir until the wine evaporates. 

Add the tomato paste and chicken stock liquid and stir.

Bring the liquid to a simmer and cook, stirring occasionally to stop the risoni from sticking to the bottom of the pan, until the risoni is al dente. 

Add the cream, baby spinach and parmesan cheese, and stir until the baby spinach has completely wilted. 

Stir through the lemon juice and season with salt and pepper. 

Top the risoni with the baked pork meatballs.

Serve pork meatballs with the creamy tomato risoni and with extra parmesan cheese grated over the top.

Expert Tips

• Panko crumbs - panko breadcrumbs are flakier than regular breadcrumbs, and therefore keep the pork meatballs lighter in texture.
• White wine - I highly recommend using white wine. The alcohol cooks out but it adds to the flavour and texture of the dish, however if you prefer, you can substitute the white wine with extra chicken stock liquid.
• Rolling the meatballs - run your hands under the tap to wet them before rolling the meatballs, this helps prevent the mixture from sticking to your hands.
• Stir the risoni - stir occasionally as it cooks to stop the risoni from catching on the bottom of the frying pan.
• Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
• Reheating - the risoni will absorb some of the liquid as it cools, so you may need to add a splash of water or stock when reheating.

FAQs

Related Recipes

I'm sure you'll love these pork meatballs with creamy tomato risoni, and for more easy family dinners that are totally kid-approved, here are some more favourites:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.