2tbsparsleyfresh or dried (if using dried, use 1 tsp)
salt and pepperto season
2tbsbutter
1shallotfinely diced
3teaspoonminced garlic
For The Crispy Sage Leaves
2tbsbutter
handfulfresh sage leavesapproximately 15 leaves
For The Creamy Risoni
1shallotfinely diced
1cuprisoni pasta(orzo)
1cupwhite winedry (not sweet)
handful fresh thyme sprigs
375ml (1 ½ cups)chicken stock liquid
125ml (½ cup)creamthickened, heavy or cooking
120gbaby spinach
⅓cupparmesan cheesegrated
juice of 1 lemon
salt and pepperto season
Instructions
Prepare The Meatballs
Preheat the oven to 220 degrees celsius (fan forced). Line a large flat baking tray with baking paper and set aside.
Place the chicken mince, panko crumbs, paprika, parmesan, sage, parsley, salt and pepper into a large bowl. Set aside.
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.
Add the shallot/garlic mixture to the chicken mince bowl. Mix until completely combined.
Take a scoop of the mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray (you should get 20-30 meatballs).
Spray the meatballs with cooking oil and bake for 20-25 minutes or until piping hot in the centre and cooked through.
Cook The Crispy Sage Leaves
While the meatballs are cooking, prepare the crispy sage leaves.Heat the butter in a clean frying pan over medium high heat. Add the sage leaves and cook (stirring gently) until crispy. Remove and place onto paper towel (leave the butter in the frying pan).
Prepare The Creamy Risoni
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.
Add the wine and the thyme sprigs and stir until the wine evaporates.
Add the chicken stock liquid and stir. Bring the liquid to a simmer and cook, stirring occasionally for 6 minutes or until the risoni is al dente.
Add the cream, baby spinach and parmesan cheese and stir until the baby spinach has completely wilted.
Remove the thyme sprigs.
Stir through the lemon juice and season with salt and pepper.
Serve the risoni topped with the meatballs, crispy sage and extra parmesan.
Notes
RECIPE NOTES & TIPS
Risoni pasta is also referred to as orzo.
Chicken mince - is a great low-fat choice and much more economical than other cuts of chicken.
Panko crumbs - are flakier than regular breadcrumbs, and therefore keep the chicken meatballs lighter in texture, less dense.
Shallots - if you cannot find shallots, then you can substitute with another type of sweet, mild onion such as yellow, white or red onion, or use spring onions. Just ensure that whichever variety you use, they are finely diced.
Sage leaves - if you don't have a trusty sage plant growing, a bunch of sage leaves can be purchased from the fresh fruit and veggie section at most supermarkets. Crispy sage leaves really add to this recipe so try to include them if possible.
White wine - I highly recommend using white wine as the alcohol cooks out and 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.
Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
Freezing - pop leftovers in individual containers for quick and easy lunches for up to 1 month, then reheat well before consuming.