BAKED CHICKEN MEATBALLS

– Chicken mince – Panko crumbs – Ground paprika – Grated parmesan cheese – Sage leaves – Parsley – Salt and pepper  – Butter – Shallot – Garlic – Risoni – White wine  – Thyme sprigs – Chicken stock liquid – Heavy Cream – Spinach – Lemon

Ingredients

what you'll need:

Instructions

Heat the butter in a frying pan over medium heat. Cook the shallots for 2-3 minutes or until softened. Add the minced garlic and cook for 30 seconds.

Instructions

Add all meatball ingredients to a large bowl. Mix until fully combined.

Instructions

Take a scoop of the mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray. Spray the meatballs with cooking oil and bake for 20-25 minutes.

Instructions

Place the diced shallot into the frying pan over medium heat. Cook for 2 minutes or until softened. Add the risoni and cook, stirring, for 2 minutes.

Instructions

Add the wine and the thyme sprigs and stir until the wine evaporates. Bring the liquid to a simmer and cook, stirring occasionally for 6 minutes or until the risoni is al dente.Add the chicken stock liquid and stir.

Instructions

Add the cream, baby spinach and parmesan cheese and stir until the baby spinach has completely wilted. Stir through the lemon juice and season.

Instructions

Serve the risoni topped with the meatballs, crispy sage and extra parmesan

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